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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.

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( 14 Ratings)

14 Ratings

5 Stars 29%

4 Stars 50%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 25 min
Total Time 2 hr 10 min
Servings 24

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

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Directions

1 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.
2 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.
3 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.
4 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.

EXPERT TIPS

Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 100
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 95mg; 95%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1/2

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

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 1/6/2011 11:23:02 AM REPORT ABUSE jessicaemma said:

Rating:

OMG these are great and i dont like cheese cake! The only bad thing is that the paper is a little difficult to get off. But also made it again but in a pie crust (oreo pie crust) and everyone loved it (i thought it tasted more like cheesecake then so i didnt like it) and i cooked it for about 20-25 min.

This reply was: Helpful Inspiring

Posted 12/21/2010 5:49:22 PM REPORT ABUSE TB1479 said:

Rating:

I just made these for my holiday party at work and they were a hit, no leftovers! They are a bit labor intensive (you have to mash the oreos with a potato masher or something to get them to be the size you need) but worth it. And for a neat holiday addition, I decided to split the batter and add red and green food coloring (only 2 drops each will do ya). Then I topped them with holiday sprinkles and baked them in gingerbread muffin cup liners. I reckon you could easily make these holiday hits (i.e Valentine's day, 4th of July, Birthdays, etc.) by changing up the colors, sprinkles, and liners to suit your needs. I will definitely try these again. So yummy!

This reply was: Helpful Inspiring