Description
Indulge in these delightful Mini Cookie Cheesecake Cups that combine creamy cheesecake with a crunchy cookie crust. Perfectly portioned and irresistibly delicious, they are sure to become your new favorite dessert!
Ingredients
Scale
- 1.5 cups finely crushed mini chocolate chip cookies or mini Oreo cookies
- 4 tablespoons unsalted butter, melted
- 8 oz full-fat cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or heavy cream, room temperature
- Optional Toppings: chocolate ganache, fresh berries, whipped cream, mini chocolate chips or sprinkles
Instructions
- Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, combine the finely crushed mini cookies with the melted unsalted butter. Stir until the crumbs are evenly moistened.
- Divide the cookie mixture evenly among the 12 prepared cupcake liners and press the crumbs firmly into the bottom of each liner.
- For a sturdier crust, bake these crusts for 5-7 minutes, then remove them from the oven and let them cool.
- In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar to the cream cheese, continuing to beat until well combined and fluffy.
- Beat in the room-temperature egg until just combined, being careful not to overmix.
- Stir in the vanilla extract and either the sour cream or heavy cream until just combined.
- Spoon the cheesecake filling over the prepared cookie crusts in the muffin tin, filling each liner about two-thirds full.
- Bake for 18-22 minutes, or until the edges are set and slightly puffed, but the centers still jiggle slightly.
- Once baked, turn off the oven and leave the door ajar, letting the cheesecake cups cool in the oven for about 10-15 minutes.
- Remove the muffin tin from the oven and let the cheesecake cups cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Once thoroughly chilled, carefully peel the paper liners off the cheesecakes and add any desired toppings before serving.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Ensure all ingredients are at room temperature for a smooth filling. Avoid overmixing the filling to prevent cracks, and chill the cheesecakes for at least 4 hours for best results.