Cookies and Cream Mini Cheesecakes

There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Creme-filled chocolate cookies add flavor and crunch.

(13)
4 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 2 hr 10 min
  • ingredients 10
  • servings 24
 

Ingredients

16
creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
2
tablespoons butter or margarine, melted
1
package (8 oz) cream cheese, softened
1/4
cup milk
2
tablespoons sugar
1
teaspoon vanilla
1
egg
4
creme-filled chocolate sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3
tablespoons semisweet chocolate chips
1
teaspoon shortening

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

toggle

Expert Tips

To reduce the fat in each cheesecake by about 3 grams, use fat-free cream cheese.

These mini cheesecakes can be made and frozen up to a month ahead.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
20mg
20%;
Sodium
95mg
95%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.