Cookies And Cream Mini Cheesecakes Recipe With Sour

EASY MINI-CHEESECAKES

Steps:

• Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
• Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.
• Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.
• Garnish each cheesecake as desired. Store in refrigerator.

COOKIES AND CREAM CHEESECAKES

Steps:

• Preheat oven to 275°. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
• Beat cream cheese at medium speed using an electric mixer. Gradually add the 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 by hand.
• Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

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.

SOUR CREAM CHEESECAKE COOKIES

Steps:

• 1. Cream together cream cheese and sugar.
• 2. Add eggs and sour cream, and 1 teaspoon vanilla.( forgot too add vanilla in the ingredients but it does go here)
• 3. Add Dry ingredients, mix well.
• 4. Drop by tablespoons on lightly greased cookie sheet, bake at 350 for12 to 15 minutes, or until light brown.
• 5. Cool, and frost.

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 CHEESECAKE CUPS

Steps:

• In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.

MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
• Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
• Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
• Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
• Bake in the preheated oven for 15 minutes.
• Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
• Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.

MINI COOKIES AND CREAM CHEESECAKE BITES

Steps:

• Preheat the oven to 325*. Generously spray a muffin pan with nonstick spray. Set it aside.
• Using a medium size mixing bowl, stir together the crushed cookie crumbs and melted butter.
• Spoon a tablespoon of the cookie crumb mixture into each of the prepared muffin cups.
• Tamp down the crumb mixture.
• Bake for 5 minutes.
• Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 minute or until smooth.
• Add the sour cream and continue mixing until completely combined.
• Add the egg, vanilla extract and granulated sugar, continue mixing until completely combined.
• Fold in the finely crushed cookie crumbs.
• Evenly divide the filling between the muffin cups.
• Bake for 18 minutes. Remove from the oven and allow the cheesecakes to rest for 30 minutes. Refrigerate for 2 hours to overnight.
• Remove the pan from the refrigerator. Carefully remove the cheesecakes from the muffin pan. Top with the chocolate shavings, if you wish to garnish the cheesecakes.

COOKIES AND CREAM CHEESECAKES

Steps:

• Preheat the oven to 325°F. Generously spray a muffin pan with nonstick spray. Set it aside.
• Using a medium-sized mixing bowl, stir together the crushed cookie crumbs and melted butter.
• Spoon a tablespoon of the cookie crumb mixture into each of the prepared muffin cups.
• Tamp down the crumb mixture.
• Bake for 5 minutes.
• Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 minute or until smooth.
• Add the sour cream and continue mixing until completely combined.
• Add the egg, vanilla extract, and granulated sugar. Continue mixing until completely combined.
• Fold in the finely crushed cookie crumbs.
• Evenly divide the filling between the muffin cups.
• Bake for 18 minutes. Remove from the oven and allow the cheesecakes to rest for 30 minutes. Refrigerate for 2 hours to overnight.
• Remove the pan from the refrigerator. Carefully remove the cheesecakes from the muffin pan. Top with the chocolate shavings if you wish to garnish the cheesecakes.

EASY SOUR CREAM CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
• Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

EASY MINI SOUR CREAM CHEESECAKES

Steps:

• Preheat oven to 350 F. Line a cupcake pan with 6-7 cupcake liners and set aside.
• For the crust, combine the ingredients for the crust with a fork until the mixture has the consistency of wet sand. Place one tbsp of the crust in each liner, pressing it down firmly with your fingers.
• For the filling, beat the cream cheese with the sugar and vanilla for about a minute until the mixture is well combined. Scrape down the sides of the bowl as necessary. Add in the egg and mix until combined, then do the same with the sour cream.
• Once the filling is smooth and creamy, pour about ¼ cup of it into each of the liners and bake in the oven for 13-18 minutes, or until the cheesecakes have puffed up slightly.
• Let them cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely and then chill them in the fridge for at least two hours before serving.