Recipe Summary test
Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
265 calories; protein 5g; carbohydrates 20.6g; fat 18.7g; cholesterol 76.3mg; sodium 199.7mg. Full Nutrition
Reviews: Most Helpful
I added 1 extra crushed oreo cookie into the batter made a half recipe and ended up with 8 cakes. I garnished them with fresh whipped cream and cookie crumbles on top. Great for individual servings. Read More
Helpful
(1) 
I ve made these before and they are quite yummy?? Read More
Big hit in my house. I crushed the cookies with a little melted butter for the crust rather than a whole cookie. Great recipe and freezes well. Read More
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This is a family favorite! Every holiday I am requested to make these yummy cheesecakes:) Read More
Easy to make! Delicious to eat! Only take a half hour to make, but 4 hours to refrigerate. :( Good to whip up on a boring day off school! Read More
I made this tonight and it came out great. I used thin Oreos for the bottom of the cup, but otherwise, I stuck to the recipe. This was the first time I've made cheesecake and I must admit that it was better than store bought. Great recipe! Read More
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I was looking for a quick cheesecake and like that I was able to easily halve the recipe. I ate all six over 5 days and preferred them after a few days as the oreo on the bottom would soften making it easier to eat with a fork. Next time I'll crush the oreo on the bottom so hopefully they soften. (still good when crunchy though!) Read More