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OREO Mini Cheesecakes

OREO Mini Cheesecakes

Preparation time:
10 minutes
Cooking time:
4 hours and 30 minutes
Makes 12 servings, 1 cheesecake (86 g) each


  • 2 pkg. (250 g each) brick cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 12 OREO Cookies
  • 3 oz. semi-sweet baking chocolate
  • 1 cup thawed Cool Whip Whipped Topping


  1. HEAT oven to 350°F.
  2. BEAT cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
  3. PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with batter.
  4. BAKE 20 min. or until centres are almost set. Cool. Refrigerate 3 hours.
  5. MELT chocolate as directed on package; drizzle over cheesecakes. Top with Cool Whip.

Recipe Tips

  1. Size-Wise With their built-in portion control, these oh-so-easy cheesecakes make great treats.
  2. 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.

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