OREO Mini Cheesecake Wedges

Name: OREO Mini Cheesecake Wedges
Prep time: 15 min
Total time: 255 min
Yield: 60
Ingredients: 39 OREO Cookies, divided; ¼ cup butter, melted; 3 pkg. brick cream cheese, softened; ¾ cup sugar; 1 tsp. vanilla; 3 eggs; 1¼ cups frozen whipped topping; 30 fresh raspberries (about 1 cup)

Want recipe ideas for dessert bites that can serve a crowd? These cheesecake wedges can be served along with other small desserts for a great party option.

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

39 OREO Cookies, divided
¼ cup butter, melted
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
1 tsp. vanilla
3 eggs
1¼ cups thawed frozen whipped topping
30 fresh raspberries (about 1 cup)

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325°F.

Cut 15 cookies in half; reserve for later use. Crush remaining cookies into fine crumbs.

Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 6 min.

Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

Place batter-filled pan in larger shallow pan. Add enough hot water to large pan to come halfway up side of 13x9-inch pan.

Bake 35 to 40 min. or until center of cheesecake is almost set. Remove 13x9-inch pan from water bath; cool cheesecake completely.

Refrigerate cheesecake 3 hours. When ready to serve, cut cheesecake into 30 bars, then cut each bar diagonally in half.

Top cheesecake wedges with whipped topping. Garnish 30 wedges with reserved cookie pieces, then garnish remaining cheesecake wedges with remaining berries.