Mini Cookies Cream Cheesecakes Recipes

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.

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.

COOKIES AND CREAM MINI CHEESECAKES

Steps:

• Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
• Beat cream cheese at medium speed using an electric mixer. Gradually 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.
• Divide batter among pans. Bake for about 22 minutes or until filling is set.
• Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

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.

EASY COOKIES 'N CREAM MINI CHEESECAKES

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.

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.