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.
NO BAKE COOKIES AND CREAM MINI CHEESECAKES
The combination of crunchy Oreos and creamy cheesecake makes Cookies and Cream Mini Cheesecakes a perfect anytime dessert-and it's no bake!
Provided by Nicole Burkholder
Categories Dessert
Time 4h10m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Carbohydrate 28 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 26 mg, Sodium 174 mg, Fiber 1 g, Sugar 21 g
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
EASY COOKIES 'N CREAM MINI CHEESECAKES
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
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
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