Mini Cookies and Cream Cheesecakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
10 original Oreo cookies with cream filling *not Double Stuff
1 T. unsalted butter melted
FILLING:
12 oz cream cheese softened
1/2 c. granulated sugar
1 t. vanilla
1 large egg
1/2 c. cookie pieces 10 cookie halves, cream filling removed
WHIPPED CREAM:
1/2 c. heavy cream
2 T. powdered sugar
1/2 t. vanilla
Mini Oreo cookies for topping
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Directions: |
Directions:Preheat oven to 350°F. Lightly grease a mini cheesecake pan. Set aside.
CRUST: 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.
FILLING: 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.
WHIPPED CREAM: Mix 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. |
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Number Of
Servings: |
Number Of
Servings:12 |
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