Cookies And Cream Mini Cheesecakes Recipes

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OREO™ COOKIES AND CREAM MINI CHEESECAKES



Oreo™ Cookies and Cream Mini Cheesecakes image

There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Oreo™ cookies add flavor and crunch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 10

16 Oreo chocolate creme sandwich cookies, crushed (about 1 1/2 cups)
2 tablespoons butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/4 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
4 Oreo chocolate creme sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
  • In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
  • Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
  • Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 1/2 g

MINI COOKIES AND CREAM CHEESECAKES



Mini Cookies and Cream Cheesecakes image

Bite sized cookies and cream cheesecakes topped off with homemade sweetened whipped cream and a mini Oreo cookie.

Provided by Rachel

Categories     Dessert

Time 6h

Number Of Ingredients 11

10 original Oreo cookies with cream filling (*not Double Stuf)
1 Tbsp unsalted butter (melted)
12 oz cream cheese (softened)
1/2 C granulated sugar
1 tsp vanilla
1 large egg
1/2 C cookie pieces (10 cookie halves, cream filling removed)
1/2 C heavy cream
2 Tbsp powdered sugar
1/2 tsp vanilla
Mini Oreo cookies for topping

Steps:

  • Preheat oven to 350°F. Lightly grease a mini cheesecake pan. Set aside.
  • Blend 10 cookies until only fine crumbs remain. Add butter, mix well. Divide among prepared cheesecake cavities, using one small cookie scoop each. Press down to create a flat crust. Bake for 5 minutes.
  • Reduce oven temperature to 325°F.
  • In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla, cookie pieces and egg. Mix until just combined. Fill each cheesecake pan cavity 3/4 full or roughly 1 and 1/4 medium cookie scoop. Tap pan on counter to release air bubbles. Bake for 15-18 minutes. Cool completely on a wire rack. Transfer to fridge to chill at least 4-6 hours or overnight.
  • Mix whipped cream ingredients until stiff peaks form. Carefully remove cheesecakes from pan, removing pan bottoms. Top off with whipped cream and a mini Oreo cookie. Store cheesecakes chilled.

MINI CHEESECAKES



Mini Cheesecakes image

These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.

Provided by Ginny

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 6

12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
⅔ cup white sugar
1 (21 ounce) can cherry pie filling, or flavor of choice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
  • In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
  • Fill each baking cup 2/3 full with cream cheese mixture.
  • Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g

NO-BAKE COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY



No-Bake Cookies and Cream Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, butter, cream cheese, sugar, vanilla extract, milk, gelatin

Provided by Alvin Zhou

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7

36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese
⅓ cup sugar
1 tablespoon vanilla extract
1 cup milk, warm
1 tablespoon gelatin

Steps:

  • Separate the cream from the cookies into 2 different bowls.
  • Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
  • Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
  • Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
  • In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
  • In a measuring cup, mix the milk with the gelatin until dissolved.
  • Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
  • Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
  • Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
  • Unclasp the ring of the springform pan, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 30 grams, Fat 62 grams, Fiber 0 grams, Protein 11 grams, Sugar 22 grams

EASY COOKIES 'N CREAM MINI CHEESECAKES



Easy Cookies 'n Cream Mini Cheesecakes image

Chopped chocolate-and-cream sandwich cookies are added to a sweet and creamy filling in these easy-to-make mini graham cracker-crusted cheesecakes.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 7

1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup chopped vanilla creme-filled chocolate sandwich cookies

Steps:

  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
  • Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in cookies. Spoon over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

COOKIES AND CREAM MINI CHEESECAKES



Cookies and Cream Mini Cheesecakes image

Recipe from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat. Cooking time is chill time.

Provided by xpnsve

Categories     Cheesecake

Time 14m

Yield 30 serving(s)

Number Of Ingredients 7

42 Oreo cookies, 30 left whole and 12 coarsely chopped
2 lbs cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
1 pinch salt

Steps:

  • Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
  • Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
  • Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
  • Divide batter among pans. Bake for about 22 minutes or until filling is set.
  • Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

Nutrition Facts : Calories 223.2, Fat 15.5, SaturatedFat 8.4, Cholesterol 64.8, Sodium 175.7, Carbohydrate 17.9, Fiber 0.4, Sugar 12.5, Protein 4.1

EASTER COOKIES & CREAM MINI CHEESECAKES



Easter Cookies & Cream Mini Cheesecakes image

Provided by My Food and Family

Categories     Home

Time 4h35m

Yield 12 servings

Number Of Ingredients 9

15 vanilla creme-filled chocolate sandwich cookies, divided
1 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate. broken into small pieces
1 Tbsp. each miniature candy-coated chocolate pieces and multi-colored sprinkles
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 325°F.
  • Crush 10 cookies into fine crumbs; mix with butter. Press evenly onto bottoms of 12 paper-lined muffin cups. Bake 8 min. Meanwhile, chop 4 of the remaining cookies; reserve for later use.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in reserved chopped cookies. Spoon evenly over crusts.
  • Bake 22 to 25 min. or until centers of cheesecakes are almost set. Cool completely.
  • Refrigerate cheesecakes 2 hrs. Meanwhile, cover baking sheet with parchment. Microwave white chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Continue microwaving and stirring in 10-sec.increments just until chocolate is completely melted when stirred. (Be careful to not over heat.) Spread chocolate into thin layer on prepared baking sheet.
  • Chop remaining cookie; sprinkle over melted chocolate along with the candy-coated chocolate pieces and sprinkles. Refrigerate until firm.
  • Top cheesecakes with COOL WHIP just before serving. Break chocolate bark into small pieces; place over cheesecakes.

Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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