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OREO Mini Cheesecakes

Prep Time:
10 min

Total Time:
3 hr 30 min

Makes:
12

2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1/2 cup sugar

2 eggs

12 OREO Cookies

3 squares BAKER'S Semi-Sweet Chocolate, melted

1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.

PLACE 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill evenly with batter.

BAKE 20 min. or until centres are almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with melted chocolate; top with small dollop of whipped topping.

Kraft Kitchens Tips

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

K:41663v0ec:86923

(132)

Rated

by ajraine on 10/20/2008
" My hubby and I are fans of both cheesecake and Oreo cookies, so we thought this recipe would be a hit...not so much. For us, the aftertaste of the cookie with the cheesecake was a bit off. The cheesecake part turned out fantastic, so I would try this recipe again, but will experiment with other cookies (or just stick to the good ol' graham crust!)."

See All Ratings and Comments

Serving Size = 1 cheesecake (86 g)

Nutritional Information

Calories

310

Total fat

21 g

Saturated fat

11 g

Cholesterol

65 mg

Sodium

250 mg

Carbohydrate

27 g

Dietary fibre

1 g

Sugars

12 g

Protein

4 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

10 %DV

Iron

2 %DV