A muffin tin lined with chocolate chip cookies makes for 12 mini cheesecakes with a very yummy crust. Easy? You bet. Adorable? Definitely.
What You Need
Original recipe yields 12 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
15 chocolate chip cookies (2 inch), divided
12 fresh strawberries, quartered
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Let's Make It
Heat oven to 350°F.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Place 1 cookie in bottom of each of 12 (2-1/2-inch) foil baking cups. Place in muffin cups; fill evenly with batter. Cut remaining cookies into quarters; set aside for later use.
Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hours or until chilled. Top with cookie pieces and strawberries just before serving.
At 12 servings, these mini cheesecakes make a great dessert to serve at your next gathering.
For best results, place cookies in bottoms of baking cups before placing in muffin cups and filling with batter.
Line 8-inch square pan with foil. Mix 1-1/2 cups finely crushed chocolate chip cookies with 1/4 cup melted butter; press firmly onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour over crust. Bake and refrigerate as directed. Cut into squares. Top evenly with 1 cup sliced strawberries just before serving. Makes 16 servings.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.