Cookie Mini Cheesecakes

Cookie Mini Cheesecakes

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 10  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • One 9-oz. pkg. HERSHEY'S, REESE'S or YORK Chocolate Dipped Cookies (18 cookies)
  • 2 packages cream cheese (8 oz. each) , softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream or whipped topping

Directions

  • 1. Heat oven to 325°F. Line 12 muffin cups (2-1/2 inches in diameter) with foil* baking cups. Place one chocolate dipped cookie (flat-side down) in bottom of each cup.
  • 2. Beat cream cheese and sugar in large bowl until smooth. Add eggs and vanilla; beat well. Evenly divide batter into prepared muffin cups.
  • 3. Bake 20 to 25 minutes or until set. Cool completely in pan on wire rack. Cover; refrigerate several hours or until chilled. Cut remaining cookies into quarters. Just before serving, garnish each cheesecake with sweetened whipped cream and 2 cookie pieces. One dozen mini cheesecakes.
  • *Paper baking cups may be used, but you need to remove the baked cheesecakes from the pan as soon as possible after baking or the paper liner will stick to the pan and tear when you remove from the pan.

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