Cookies ‘n Cream Mini Cheesecakes
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Cookies ‘n Cream Mini Cheesecakes
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Classic cookies and cream combination in a lighter yet still incredibly delicious mini cheesecake!
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Ingredients
For the Crust
- 4 Oreo cookies whole
- 8 Oreo cookies with the cream filling removed
- 1 tablespoon butter melted
For the Cheesecake
- 8 ounces cream cheese softened, low fat
- 1/4 cup granulated sugar
- 3/4 cup yogurt plain, Greek
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon all-purpose flour
- 6 Oreo cookies crumbled, with the cream filling removed
For the Vanilla Whipped Cream
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
Crust
- Preheat oven to 350° F. and spray a 12 cup mini cheesecake pan with cooking spray or line a 12 cup muffin pan with paper liners.
- In a food processor or high speed blender, blend the cookies until they are finely ground crumbs. Add in the melted butter and blend again until the crumbs come together slightly.
- Scoop about a tablespoon of the crumbs into the bottom of each of the 12 cups. Use the bottom of a shot glass or the back of a spoon to press the crumbs tightly in the bottom of the cups.
Cheesecake Filling
- With an electric mixer combine the softened cream cheese, sugar, and vanilla extract with the paddle attachment. Beat them until they are fluffy.
- Add in the Greek yogurt, egg, and flour, and beat until smooth. Fold in the cookie crumbs. Pour the cheesecake filling on top of the crust about 3/4 of the way to the top.
- Place the cheesecakes on the middle rack of the oven and bake at 350 degrees for 15-17 minutes or until the center is almost set.
- Remove the cheesecakes from the oven and let them come to room temperature before removing them from the pan and refrigerating them. Refrigerate the cheesecakes for at least a couple hours or overnight.
Vanilla Whipped Cream
- Using an electric mixer beat the whipping cream, powdered sugar, and vanilla extract until peaks form. Pipe or spoon the whipped cream on top of the mini cheesecakes just before serving.
Notes
- It is important that the cream cheese be at room temperature so that the cheesecake filling is smooth and creamy.
Nutrition Information
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Calories
199kcal
(10%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
38mg
(13%)
Sodium
158mg
(7%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 158mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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