Mini Cookie Crust Cheesecakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Decorate these yummy mini baked cheesecakes with your favorite holiday Shape™ sugar cookies.
Ingredients
- 1 package (11 oz) Pillsbury™ Ready to Bake!™ Shape™ refrigerated sugar cookies
- 2 packages (8 oz each) cream cheese, softened
- 2/3 cup sugar
- 1/4 cup half-and-half
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup frozen (thawed) whipped topping (from 8-oz container)
Instructions
- Heat oven to 350 °F. Place paper baking cup in each of 12 regular-size muffin cups.
- Place 1 unbaked cookie in each paper baking cup. Bake 11 to 12 minutes or until light golden brown.
- Meanwhile, in large bowl, beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed, scraping bowl occasionally, until smooth and creamy. Add eggs; beat on medium speed 1 to 2 minutes or until well blended. Spoon heaping 1/4 cup filling on each of the cookie crusts. (Muffin cups will be full.)
- Bake 21 to 24 minutes or until edges are set and centers are still slightly jiggly. Remove from oven to cooling rack; cool 30 minutes. Refrigerate about 1 hour or until well chilled.
- Bake remaining 12 cookies as directed on package. Cool completely.
- To serve, top each cheesecake with 1 tablespoon whipped topping and 1 cookie. Refrigerate leftovers.
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