Now THAT’S easy! Preheat oven to 375 degrees F. Line two miniature muffin pans with paper liners (you will only need 40, so leave 8 cups empty). Read more... As an Amazon Associate I earn from qualifying purchases. This recipe is made with an Oreo Cookie crust layered with chocolate cheesecake and topped with a chocolate ganache. LESS-, © 2020 ®/TM General Mills All Rights Reserved. In a food processor, puree your cookies, melted butter and cinnamon well. They are portable which makes them great for a party and mingling with guests. There are no social login steps defined in Sitecore for this flow! Place 1 unbaked cookie in each paper baking cup. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. Melt chocolate chips and leave to cool. We don’t have these cookies available in my country so I used a sweet neutral vanilla-ee cookie (tip to press the crust down firmly use the bottom of a glass). See more ideas about Mini cherry cheesecakes, Vanilla wafer crust, Dessert bites. Let me know if this helps!! Step 3: Add your cheesecake batter to each muffin cup. Split your Oreo cookies in half and remove the filling. If you like using them, I would recommend simply using less butter! You can see in this photo the difference between leaving the mini cheesecakes in the oven the entire time at 350 degrees vs. just half the time, (or a temp. Luxurious ube cheesecake filling on a bed of crunchy coconut cookie crust then topped with creamy coconut whipped cream. Substitute the lemon for lime, key lime or blood orange. Set aside to cool before filling. I typically do not use liners when I make them so I have not noticed that. Process. Hi Veronica! If you want to keep them for weeks or up to 2 months, you will want to freeze them. **I used a MINI cupcake pan that has cups which measure about 2" in diameter. My pan is super non-stick, but it still seems like they won't just slide out individually, and I don't want to turn the pan to drop them out. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. Instead of thumbprints, though, I was sure I could bake these cheesecake cookie cups with a deeper well, and bake a true cheesecake filling together with the cookie dough. Place half of an Oreo into each liner which will become the crust. Press this down just a little bit to flatten. With a vanilla cheesecake filling inside of mini gingerbread cups and drizzled with melted white chocolate, these mini cheesecakes are perfect when you want a bite of the dessert without baking a whole cheesecake. Snip off the end of the bag and pipe cheesecake filling into each of the cooled gingerbread cups. Your classic cheesecake recipe uses a spring form pan and sometimes, a "water-bath" to prevent cracking and sinking. Until recently. « Hot Crab & Artichoke Dip with Cream Cheese, EASY Beer Battered Onion Rings (w/ Red Pepper Aioli) ». I use a cupcake pan (or technically a muffin pan) to make these mini chocolate cheesecakes and line them with paper cupcake liners. Place all of the cheesecake mixture into a plastic zip-top bag. She graciously offered me her recipe that I happily converted into mini bite sized cheesecakes making them the perfect dessert for a crowd or any party! :) That sounds so much fun! Hello, I love your recipe for the plain mini cheesecakes. Fill each miniature muffin liner with this mixture, almost to the top. For a mini almond cheesecake, substitute 1/2 teaspoon almond extract for the vanilla. So if you want them to keep for a few days, place them on a flat baking sheet, plate or just keep them in the original muffin pan, and cover them with plastic wrap. The cookies are crushed in a plastic bag or in the food processor and then mixed with butter and pressed in the bottom of a cupcake pan. For simplicity, I purchase a favorite store-bought canned pie filling to top my cheesecakes. These gingerbread cheesecakes provide a taste of Christmas in every bite. Hope you are doing well my friend! Bake 10 Cream the butter and sugars together until light and fluffy, about 3-4 minutes. I also do NOT use muffin or cupcake liners like the other mini cheesecake recipes require. I wanted to make a delicious version my Chocolate Chip Cookie Cheesecake Cups so when I found a tube of Gingerbread Cookie dough from Pillsbury I knew they would make a delicious base to a sweet eggnog cheesecake. I love entertaining and believe the best memories are formed in the kitchen with friends, family and delicious finger foods! You make mini cheesecakes are so easy to clean up and doesn ’ t sink or crack, came just. 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