Cookies 'n Cream Mini Cheesecakes

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

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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(11)

9

25 minutes

2 hours 10 minutes

24 servings



Recipe
Recipe
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Nutrition
Tips &
Techniques

Recipe Versions

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Nutrition Info

  • 1 Serving
  • 100
  • 6g
    (Saturated Fat 3 1/2g, Trans Fat 1/2g)
  • 20mg
  • 95mg
  • 8g
    (Dietary Fiber 0g, Sugars 5g)
  • 2g
  • Percent Daily Value*
  • 4%
  • 2%
  • 0%
  • 2%
  • Exchanges
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

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

  • Tip

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

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

Directions

  1. 1Heat 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. 2In 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. 3Bake 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. 4Just 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.
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KimTee07
KimTee07 said:

Haha oh wow duh ok cool thanks ChefJoyardee!! Haha

8/1/2012 10:32:50 AM
ChefJoyardee

oreos silly!

7/5/2012 3:59:59 PM
KimTee07
KimTee07 said:

Idk what creme filled chocolate sandwhich cookies would be. Can someone give me a brand or something so I have an idea what I'm looking for? Thanks!

7/1/2012 9:55:45 AM
gwashington1961

I am very familiar with making mini-Cheesecakes. It is usual to use Vanilla Wafers as the Crust for those mini's. They are generally topped with Fruit, and/or Vanilla or Dark Chocolate may be used to Highlite the Finished Dessert! It is a very satisfying product, as you have full charge of color and flavoring throughout the choice of what you are being asked to make! I have never made the actual filling for the Cheesecake with alcohol. If using any kind of liqueur/alcohol I would add it to the fruit topping!

6/20/2012 3:14:30 PM
charj57
charj57 said:

for alcohol version try Godiva white chocolate liqueur in place of the milk

6/7/2012 8:29:43 AM
charj57
charj57 said:

for alcohol version try Godiva white chocolate liqueur

6/7/2012 8:28:16 AM
happyveggieday

This was a great winner at my friend's baby shower that I hosted. Love, love, love it. It was very easy to make. This is how it went: Panic --> "I can't make something THAT cute!" --> Do it anyway --> TURNS OUT AWESOME --> Everyone eats 'em and leaves none for you.

5/31/2012 6:29:09 PM
Anonymous User
Anonymous said:

What can be used for shortening?

2/8/2012 7:47:58 PM
Anonymous User
Anonymous said:

Is there a way to make an alcoholic version of this dessert?

9/16/2011 5:23:02 PM
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