MINI COOKIES AND CREAM CHEESECAKES
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
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.
OREO™ COOKIES AND CREAM MINI CHEESECAKES
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
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
COOKIES N CREAM CHEESECAKE CUPCAKES
Personal sized Cookies N Cream Cheesecake!! I usually halve the recipe and it works fine. Also, I don't always have room in my fridge for the whole muffin pan so if I have to, I remove them from the pan to refrigerate them.
Provided by c bau
Categories Cheesecake
Time 52m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
- With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
- Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
- Stir in chopped oreos by hand.
- Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
- Transfer tins to a wire rack to cool completely.
- Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
COOKIES AND CREAM MINI CHEESECAKES
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
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
PUMPKIN COOKIES & CREAM MINI CHEESECAKES
Surprise everyone with this unique yet delicious combination of flavors when you make these Pumpkin Cookies & Cream Mini Cheesecakes. These cookies and cream mini cheesecakes make for the perfect autumnal dessert everyone will want a bite of.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 4h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place 1 cookie in each of 12 paper-lined muffin pan cups. Chop 4 of the remaining cookies; reserve for later use.
- Beat cream cheese, sugar, pumpkin, pumpkin pie spice 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 into prepared muffin pan cups.
- Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hrs.
- Cut remaining cookies in half. Top each cheesecake with 1 Tbsp. COOL WHIP and 1 cookie half just before serving.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.9247 g, Sugar 0 g, Protein 5 g
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COOKIES AND CREAM CHEESECAKE CUPCAKES - HANDLE THE HEAT
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4.9/5 (15)Total Time 6 hrs 32 minsCategory Dessert
- Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
- In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.
- Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.
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