Mini Oatmeal Cookie Cheesecakes Recipes

EASY MINI CHEESECAKE RECIPE

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
• Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
• Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

MINI CHEESECAKES

Steps:

• Before getting started, be sure that the cream cheese is very soft and the sour cream is room temperature. That's the best way to insure that you get a smooth, even cheesecake with no cracks or lumps.
• Preheat oven to 325F degrees.
• Line a mini muffin tin with liners. (Note: You can use nonstick cooking spray instead of muffin liners, but the muffin liners make these much easier to remove from the pan.)
• In the bowl of a food processor, pulse together the graham crackers, melted butter, and ½ tsp sugar until the mixture resembles wet sand. Divide crust between spaces in the mini muffin tin and gently press it down using the back of a spoon or your fingers. You should just have a thin layer of crust in each tin.
• Wipe out the bowl of the food processor and then combine cream cheese, sour cream, and ½ cup sugar in the food processor. Blend until very smooth. Add egg and vanilla and blend just until the egg is fully incorporated (don't overmix once the egg has been added or you will get light and fluffy, rather than creamy cheesecakes).
• Spoon cheesecake filling over the crusts, filling each space to just below the top.
• Bake until the cheesecakes are set and the edges are just barely beginning to brown, 15 to 18 minutes.
• Allow cheesecakes to cool completely in the pan.
• Refrigerate cheesecakes before serving. (They can be made up to 4 days ahead and stored in an airtight container in the fridge.)

NO BAKE OATMEAL CREAM PIE CHEESECAKE

Steps:

• 1. Grease the bottom and sides of a 9 inch springform pan.
• 2. Place a layer of oatmeal cream pies in the bottom of the pan to form the "crust".
• 3. In a large mixer bowl mix cream cheese, brown sugar, vanilla, and molasses together until smooth and well combined.
• Add spices and mix until combined.
• 4. Gently fold in Cool Whip (or homemade whipped cream).
• 6. Spread filling evenly over the cookie crust and smooth the top.
• 7. Refrigerate for about 4-6 hours or until firm.
• 8. Remove cheesecake from springform pan and top with remaining oatmeal cream pies, chopped, and caramel sauce. Refrigerate until ready to serve.

MINI OATMEAL COOKIE CHEESECAKES

Steps:

• For the oatmeal cookies, preheat oven to 350ºF. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in egg and vanilla extract until well combined. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.
• For the oatmeal cookie crust, preheat oven to 350ºF. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes. Remove from oven and let cool.
• For the cheesecake filling, lower oven temperature to 325ºF. Using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy. Fill each cup with the cheesecake mixture. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow cupcakes to cool completely. Refrigerate for at least an hour before serving. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.

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 CHEESECAKE OATMEAL COOKIES

Steps:

• To prepare the cookies, whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in 2 ½ tablespoons of chocolate chips. Let the cookie dough rest for 10 minutes.
• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Gently press the remaining chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
• Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cookies.

MINI OATMEAL COOKIE CHEESECAKES RECIPE

Steps:

• 1) For the oatmeal cookies, preheat oven to 350ºF. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in egg and vanilla extract until well combined. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.
• 2) For the oatmeal cookie crust, preheat oven to 350ºF. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes. Remove from oven and let cool.
• 3) For the cheesecake filling, lower oven temperature to 325ºF. Using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy. Fill each cup with the cheesecake mixture. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow cupcakes to cool completely. Refrigerate for at least an hour before serving. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.