These easy mini cheesecakes, made with cream cheese, sour cream and chopped chocolate sandwich cookies, are baked in muffin cups.
What You Need
Original recipe yields 24 servings
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 egg s
27 OREO Cookies, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
12 fresh strawberries, cut into 4 slices each
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Let's Make It
Heat oven to 350°F.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Coarsely chop 15 cookies; stir into batter.
Spoon into 24 foil- or paper-lined muffin pan cups.
Bake 30 to 35 min. or until centers are set. Cool completely. Refrigerate several hours or until chilled.
Chop remaining cookies. Top cheesecakes with COOL WHIP, strawberries and chopped cookies just before serving.
Sweets can fit into a balanced diet but remember to keep tabs on portions.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.