Mini Cookies & Cream Cheesecakes

Posted by Hailey Gesh on

20 Sandwich Cookies, divided
2 pkg.  (8 oz. each) Cream Cheese, softened
1/2 cup  sugar
1/2 cup Sour Cream
1/2 tsp.  vanilla
2 eggs
 
Directions: 

Preheat oven to 350°F.

Add one cookie to the bottom of each muffin cup. Crush & set aside the remaining cookies, to add to the batter later. 

Cream, cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.

REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

These little treats are so yummy and everyone will love them.  If you want to skip the oven you can do a no bake version of this little treat and use one of our easy No-Bake Cheese Cake Mixes! 

Thank you to Rabbit Creek Foods for this lovely recipe!


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