Mini Cookies 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.

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 CHEESECAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

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!

MINI COOKIES & CREAM CHEESECAKES

Steps:

• Heat oven to 325°F.
• Place 1 cookie in each of 24 foil- or paper-lined muffin cups. Chop 8 of the remaining cookies; reserve for later use.
• Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in reserved chopped cookies; spoon into prepared baking cups.
• Bake 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled.
• Meanwhile, cover baking sheet with waxed paper. Melt white chocolate as directed on package. Cut remaining cookies in half. Dip half of each cookie, 1 at a time, into melted chocolate; place on prepared baking sheet. Top with sprinkles. Let stand at room temperature until ready to use.
• Top each cheesecake with dollop of COOL WHIP and cookie half just before serving.

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.