Cookies and Cream Mini Cheesecakes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Creme-filled chocolate cookies add flavor and crunch.
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment