Mini Cookies And Cream Cheesecakes Recipes

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.

OREO™ COOKIES AND CREAM MINI CHEESECAKES

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.

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.

COOKIES AND CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

EASTER COOKIES & CREAM MINI CHEESECAKES

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.

NO-BAKE COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY

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!