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OREO Mini Cheesecakes

OREO Mini Cheesecakes
 
Prep Time:
10 min
Total Time:
4 hr 30 min
Makes:
12 servings, 1 cheesecake (86 g) each

What You Need!

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
1 cup  thawed Cool Whip Whipped Topping

Make It!

HEAT oven to 350°F.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.

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

BAKE 20 min. or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with Cool Whip.

Kraft Kitchens Tips

Size-Wise
With their built-in portion control, these oh-so-easy cheesecakes make great treats.
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
Average Rating  (149)
Rated  by joe.paul.fortier on 3/13/2010
" The boys loved them. Youngest one managed to eat all his supper just to get one. Put three smarties on top for some added color. Big hit!" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1 cheesecake (86 g)

Nutritional Information

Calories
 290
Total fat
 20 g
Saturated fat
 12 g
Cholesterol
 85 mg
Sodium
 250 mg
Carbohydrate
 24 g
Dietary fibre
 1 g
Sugars
 19 g
Protein
 5 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 6 %DV
RecipeDetail