Individual Cookies ’N’ Cream Cheesecakes made with OREO Base Cake and Pieces
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  •   Base
  • 8 oz. OREO Base Cake
  • 3 oz. butter, melted
  •   Filling
  • 2 lb. cream cheese, softened
  • 8 oz. sugar
  • 1 oz. flour
  • 8 oz. eggs
  • 8 oz. sour cream
  • 8 oz. OREO Medium Cookie Pieces
  • 4 tsp. vanilla


  • Base:  Mix base cake and butter. Divide crumb mixture onto bottom of each of sixteen 3-inch springform pans. Bake in 300°F-conventional oven 6 min. Cool.
  • Filling:  Place cream cheese, sugar and flour in large mixer bowl fitted with paddle attachment. Beat on low speed 2 min., stopping frequently to scrape side of bowl. Beat on medium speed 3 min. or until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Add sour cream; beat 1 min. Fold in OREO Pieces. Pour about 1 cup batter over each crust.
  • Bake  in 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 before removing rims of pans. Refrigerate 4 hours or overnight.

Recipe Tips


Nutritional Information PerServing
Calories 490
Total fat 33g
Saturated fat 17g
Trans fat 1.5g
Cholesterol 135mg
Sodium 440mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 26g
Protein 7g
Vitamin A 20%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 10%DV

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