Best 7 Kraft Mini Oreo Cheesecake Recipes

OREO MINI PHILLY CHEESECAKES

Steps:

• Heat oven to 350 degrees 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 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.

OREO® MINI CHEESECAKES

Steps:

• Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
• Beat cream cheese, eggs, and sugar together in a bowl until smooth.
• Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
• Bake in preheated oven until nearly set in the middle, about 15 minutes.
• Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.

3-STEP PHILADELPHIA MINI CHEESECAKES

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
• Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.

MINI OREO® CHEESECAKES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line 18 muffin cups with paper liners. Place 1 sandwich cookie in each liner. Crumble remaining cookies.
• Combine cream cheese, sour cream, sugar, eggs, and vanilla in a mixing bowl; beat with an electric mixer until smooth. Spoon cheesecake mixture into each liner on top of cookies filling 90% full. Place desired amount of cookie crumbles on top of each mini cheesecake.
• Bake in the preheated oven for 22 minutes. Remove from the oven and cool in the pan for 30 minutes. Place in the refrigerator to chill until completely set, about 3 hours.

UPSIDE-DOWN COOKIE CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
• 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, beating on low speed after each just until blended. Stir in reserved chopped cookies. Spoon into prepared muffin cups.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
• Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

MINI COOKIES & CREAM CHEESECAKES

Steps:

• Heat oven to 325°F.
• Place 1 cookie in each of 24 foil- or paper-lined muffin cups. Chop 8 of the remaining cookies; reserve for later use.
• Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in reserved chopped cookies; spoon into prepared baking cups.
• Bake 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled.
• Meanwhile, cover baking sheet with waxed paper. Melt white chocolate as directed on package. Cut remaining cookies in half. Dip half of each cookie, 1 at a time, into melted chocolate; place on prepared baking sheet. Top with sprinkles. Let stand at room temperature until ready to use.
• Top each cheesecake with dollop of COOL WHIP and cookie half just before serving.

INDIVIDUAL OREO CHEESECAKE

Steps:

• Line 24 cupcake tins with cupcake wrappers.
• Place 1 Oreo Cookie at the bottom of each wrapper (or chop oreos into coarse pieces and place at bottom).
• Mix cream cheese and sugar until well blended.
• Add eggs one at a time and mix well.
• Spoon cream cheese mixture into cupcakes.
• Bake at 350 for 15-20 minutes.
• Place in refrigerator for at least one hour to firm up.
• Drizzle with melted chocolate.
• Top with a spoonful of whipped cream (optional).