Thursday, July 5, 2012

Cookies & Cream Cheesecakes

These little cheesecakes are a great single-serving snack.  For when you want full cheesecake flavor in a small snack size.

Yield: 30


  • 42 sandwich cookies, divided
  • 4 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 5 eggs
  • 1 cup sour cream
  • Pinch of salt


  1. Line muffin tins with 30 muffin liners.  Place a whole cookie into each liner.
  2. Beat the cream cheese until smooth.  And in the sugar and vanilla and mix well.
  3. Add the eggs and sour cream and mix on high speed until smooth.
  4. Chop the remaining cookies and fold into the batter.  Divide the batter into the 30 prepared liners.
  5. Bake at 275°F for 22-24 minutes.  Cool on a wire rack for 5 minutes, and then remove from the muffin tin to finish cooling on the wire rack.  Move to the refrigerator for a few hours before serving.

Adapted from The Girl Who Ate Everything.

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