Best Cookies And Cream Mini Cheesecakes Recipes

OREO™ COOKIES AND CREAM MINI CHEESECAKES

Oreo™ Cookies and Cream Mini Cheesecakes image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 24

Number Of Ingredients 10

Ingredients

16 Oreo chocolate creme 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 Oreo chocolate creme sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Steps:

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.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 1/2 g

COOKIES AND CREAM MINI CHEESECAKES

Cookies and Cream Mini Cheesecakes image

Recipe from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat. Cooking time is chill time.

Provided by xpnsve

Categories Cheesecake

Time 14m

Yield 30 serving(s)

Number Of Ingredients 7

Ingredients

42 Oreo cookies, 30 left whole and 12 coarsely chopped
2 lbs cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
1 pinch salt

Steps:

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

Nutrition Facts : Calories 223.2, Fat 15.5, SaturatedFat 8.4, Cholesterol 64.8, Sodium 175.7, Carbohydrate 17.9, Fiber 0.4, Sugar 12.5, Protein 4.1

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