Mini Cookies and Cream Cheesecakes

By srumbel

Bite sized cookies and cream cheesecakes topped off with homemade sweetened whipped cream and a mini Oreo cookie.
from bakedbyrachel.com

Ingredients

• Crust:
• 10 original Oreo cookies with cream (*not Double Stuf)
• 1 Tbsp unsalted butter, melted
• Filling:
• 12 oz cream cheese, softened
• 1/2 C granulated sugar
• 1 tsp vanilla
• 1 egg
• 1/2 C cookie pieces (10 cookie halves, cream filling removed)
• Whipped cream:
• 1/2 C heavy cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla
• Mini Oreo cookies for topping

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan. Set aside.

Blend 10 cookies until only fine crumbs remain. Add butter, mix well. Divide among prepared cheesecake cavities, using one small cookie scoop each. Press down to create a flat crust. Bake for 5 minutes.

Reduce oven temperature to 325 degrees.

In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla, cookie pieces and egg. Mix until just combined. Fill each cheesecake pan cavity 3/4 full or roughly 1 and 1/4 medium cookie scoop. Tap pan on counter to release air bubbles. Bake for 15-18 minutes. Cool completely on a wire rack. Transfer to fridge to chill at least 4-6 hours or overnight.

Mix whipped cream ingredients until stiff peaks form. Carefully remove cheesecakes from pan, removing pan bottoms. Top off with whipped cream and a mini Oreo cookie. Store cheesecakes chilled.

Yield: 12 cheesecakes