Individual Cheesecakes made with OREO Cookie Pieces

Individually-sized and easy for to-go orders, these mini cheesecakes feature OREO Cookie Pieces in a delivery and take-out friendly dessert item.



16 servings, 1 mini cheesecake each

  • OREO Crust

  • 8 oz. OREO Base Cake
  • 3 oz. unsalted butter, melted

  • Cheesecake Batter

  • 2 lb. cream cheese, softened
  • 8 oz. granulated sugar
  • 1 oz. all-purpose flour
  • 8 oz. eggs
  • 8 oz. sour cream
  • 2 tsp. vanilla extract
  • 8 oz. OREO Medium Cookie Pieces

  • Garnish

  • 8 oz. whipped cream
  • 4 tsp. OREO Small Cookie Pieces

Nutrition per serving

Calories500 Total fat39 gSaturated fat20 gTrans fat1 gCholesterol145 mgSodium350 mgCarbohydrate46 gDietary fiber0 gAdded sugars27 gProtein8 gVitamin A35 %DVVitamin C0 %DVVitamin D6 %DVCalcium8 %DVIron10 %DVPotassium4 %DV
For OREO Crust:  

Combine OREO Base Cake and melted butter. Evenly divide and press mixture onto bottom of sixteen 3-inch springform pans or 3-inch rings. Set aside. 

For Cheesecake Batter:  

Beat cream cheese, sugar and flour in large bowl of electric mixer fitted with paddle attachment on low speed 2 min. Scrape bowl frequently. Beat on medium speed 3 min. Add eggs in two additions, beating on low speed after each addition, just until blended, Add sour cream and vanilla; beat 1 min. Fold in OREO Pieces. Pour 4 oz. (1 cup) batter over each crust. 

Set a large pan of hot water on the rack beneath the rack you'll be baking the cheesecakes on. Bake in a 300ºF conventional oven for 35 to 40 min. or until centers are almost set.  Run knife or metal spatula around rims of pans to loosen cakes. Cool, then refrigerate 4 hours or overnight.

To serve, run knife or metal spatula around edge of cake again. Place cake on serving plate and gently remove side of pan. 

For Garnish:  

Place a 1/2 oz. rosette of whipped cream next to cheesecake and sprinkle with 1/4 tsp. of the OREO Small Cookie pieces.

© Mondelēz International group