Cookies And Cream Mini Cheesecakes Recipe With Graham

MINI CHEESECAKES FROM PHILADELPHIA®

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

MINI CHEESECAKES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
• Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
• Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

MINI CHEESECAKES

Steps:

• Preheat oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners and set aside.
• In a large mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until all of the crumbs are moistened. Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer.
• Bake at 325°F (163°C) for 5 minutes. Remove from the oven and set aside. Keep oven temperature at 325°F (163°C).
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy. Add the sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the eggs, one at a time, on low speed until just combined.
• Evenly distribute the batter between all 12 liners in the cupcake pan, filling each one almost all the way to the top.
• Bake at 325°F (163°C) for 17-20 minutes or until the tops of the cheesecakes are set.
• Remove from the oven and allow to cool in the pan for 1 hour. Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight.

CHOCOLATE CHIP COOKIE CHEESECAKES

Steps:

• Preheat the oven to 350 degrees.
• Line a muffin pan with 9 paper muffin liners.
• Scoop about 1 TBS of cookie dough and press it into muffin liner. Press it down to cover the bottom of the liner.
• Repeat with additional muffin spots.
• Bake in preheated oven for 7-8 minutes until the cookie dough looks mostly done.
• Use the back of a tablespoon measuring spoon to push the cookie down in the middle.
• Set aside and allow to partially cool.
• In a large bowl, mix your cream cheese till smooth
• Add in the sugar, heavy cream, and sour cream, and mix over medium for about 2 minutes till nice and smooth.
• Stir in your vanilla extract. Then stir in your egg until just combined.
• Toss in the salt and flour and stir till just combined.
• Pour the cream cheese mixture evenly into the prepared graham cracker crusts.
• Place cheesecakes in the heated oven and bake for 18 to 20 minutes until the sides are set but the center is just slightly jiggly.
• Allow the cheesecakes to cool on the counter for 1 hour. Then place them in the fridge to chill for about 1 more hour till totally chilled, up to overnight.
• When you're ready to serve, top cheesecakes.
• Add heavy cream, powdered sugar, and vanilla extract to a bowl.
• Beat over high speed until the cream has formed stiff peaks.
• Scoop the whipped cream into a ziplock bag of piping bag with a piping tip.
• Top each cheesecake with whipped cream.
• Sprinkle mini chocolate chips over the top of the whipped cream and top with one mini cookie if desired.

NO BAKE COOKIES AND CREAM MINI CHEESECAKES

Steps:

• In a large bowl, beat together the cream cheese, sugar, vanilla, and sour cream until well combined.
• Fold in the whipped cream topping.
• Place 10 chocolate sandwich cookies in a bag and crush them using a rolling pin. Add the crushed cookies to the cheese mixture and stir to combine.
• Place cupcake liners in each cup of a 12-cup muffin pan. Separate 6 cookies and place one half in the bottom of each cupcake liner.
• Top each cookie with cheesecake mixture and place in the refrigerator to chill for four to six hours.
• When the cheesecake has set, separate the remaining 6 cookies and place one cookie in each cheesecake as decoration.

MINI COOKIES AND CREAM CHEESECAKES

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.

EASY COOKIES 'N CREAM MINI CHEESECAKES

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.

MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees F. Line a 12-cavity (regular size) muffin/cupcake pan with cupcake liners.
• Combine the graham cracker crumbs, white sugar, and melted (but not hot) butter. Divide the mixture between the cupcake liners (about 1 tablespoon per cup) and press into the bottoms. I like to use the lid of a milk container to press the crust into the bottoms evenly.
• Bake crusts for 5 minutes and then remove from oven. Set aside to cool.
• Make sure your cream cheese, sour cream, and eggs are all at room temperature. Reduce the heat to 300 degrees F.
• In a large bowl, combine the 12 ounces cream cheese and 1/2 cup white sugar using a hand mixer. Beat at low speeds and in the same direction to reduce beating air into the mixture (which will result in cracks later on). Add the 1/2 cup sour cream, vanilla bean seeds (or paste or extract), and 1/8 teaspoon sea salt. Beat on low speed until completely combined.
• Scrape down the sides and add in the 2 tablespoons white flour. Beat on low speed until combined. Add the first egg and make sure to beat until the egg is completely incorporated. Add the second egg and again, still beating slowly, beat until combined.
• Divide the batter evenly between the cupcake liners and nearly to the top. Disperse all of the batter evenly between the 12 cupcake liners.
• Bake cheesecakes for 13 minutes, then turn off oven and leave the door closed for another 10 minutes. Crack the oven door open and allow cheesecakes to cool for 25 minutes; then pull out an place on the counter at room temperature. We are slowly lowering the temperature of the cheesecakes to keep the rising and falling (and resulting cracks) to a minimum.
• Once the cheesecakes are at room temperature, transfer to the fridge to chill for 2-3 hours.
• STRAWBERRY SAUCE: Add the 1 cup coarsely chopped strawberries, 2 tablespoons white sugar, and 1 teaspoon lemon juice to a small saucepan. Simmer on low for 10 minutes, mashing up strawberries with the back of a spoon. Remove from heat and allow to come to room temperature. Transfer the mixture to a food processor and blend until smooth. (if the strawberry seeds bother you, strain the sauce here by pressing the mixture through a fine mesh sieve.) Place in the fridge to chill before topping cheesecakes.
• SERVE: When ready to serve, add a spoonful of the strawberry sauce and a fresh strawberry (if desired) to the tops of the mini cheesecakes. Store any leftovers (sauce separate from the cheesecakes) in the fridge.