No-Bake Mini Cheesecakes
No-bake mini cheesecakes with an OREO cookie crust and a light cream cheese and COOL WHIP filling. Chill before serving.
Equipment
- 12-cup muffin tin
- Paper liners
- fork or cup for crushing cookies
- Medium Mixing Bowl
- Electric Mixer
- Spoon or piping bag
Ingredients
Ingredients
- 1 pkg.8 oz. PHILADELPHIA Cream Cheese softened
- 1/2 cupsugar
- 1 tub8 oz. COOL WHIP Whipped Topping thawed
- 12 OREO Cookies
- 2 Tbsp.multi-colored sprinkles
Instructions
Instructions
- Line a 12-cup muffin tin with 12 paper liners.
- Put 1 OREO cookie into each paper-lined cup. Crush each cookie into crumbs (using a fork or the bottom of a cup) and press the crumbs lightly to form a small crust in the bottom of each cup.
- In a medium bowl, beat 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese (softened) and 1/2 cup sugar with an electric mixer until smooth and blended.
- Gently fold in 1 tub (8 oz.) COOL WHIP Whipped Topping (thawed) until the mixture is uniform and no streaks remain.
- Spoon or pipe the cream cheese mixture evenly over the crushed-cookie crusts, filling the 12 cups.
- Sprinkle 2 Tbsp. multi-colored sprinkles evenly over the tops of the mini cheesecakes.
- Refrigerate the cheesecakes for 1 hour to set before serving.