OREO Creme Brulee Mini Cheesecakes

Name: OREO Creme Brulee Mini Cheesecakes
Prep time: 15 min
Total time: 335 min
Yield: 12
Ingredients: 15 OREO Cookies, divided; 2 pkg. brick cream cheese, softened; ½ tsp. vanilla; ½ cup sugar, divided; 2 eggs

These impressive desserts are really simple thanks to using OREO Cookies for crusts. They're a great way to celebrate a big win and they're fun to make!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings, 1 cheesecake each.

Ingredient list

15 OREO Cookies, divided
2 pkg. (8 oz. each) brick cream cheese, softened
½ tsp. vanilla
½ cup plus 1 Tbsp. sugar, divided
2 eggs

Directions

Heat oven to 325°F.

Place 1 cookie in each of 12 paper-lined muffin pan cups. Finely chop remaining cookies; reserve for later use.

Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low after each just until blended.

Spoon over cookies in baking cups.

Bake 15 to 17 min. or just until centers are set; cool completely in pan.

Refrigerate 4 hours.

Sprinkle remaining sugar evenly over cheesecakes, adding about 1/4 tsp. sugar to each cheesecake.

Use small blowtorch to evenly heat sugar on tops of cheesecakes until firm and golden brown.

Top with reserved chopped cookies.

Recipe Tips

Substitute
Substitute Neufchatel cheese for the cream cheese.
Make Ahead
Refrigerate the chilled cheesecakes up to 3 days before topping with the remaining sugar and torching the sugar as directed.