• Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves:

Cookies 'n Cream Mini Cheesecakes

  • Recipe Submitted by on

Category: Cookies, Cheesecakes

 Ingredients List

  • ~~~~ For the Crust ~~~~
  • 4 whole chocolate sandwich cookies
  • 8 chocolate sandwich cookies with the cream filling removed
  • 1 T. melted butter
  • ~~~~ For the Cheesecake ~~~~
  • 8 ounce package low fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 3/4 cup plain non fat Greek yogurt
  • 1 t. vanilla extract
  • 2 egg whites
  • 1 T. all purpose flour
  • 6 chocolate sandwich cookies with the cream filling removed, crumbled
  • For the Vanilla Whipped Cream
  • 1/2 cup whipping cream
  • 1/2 t. vanilla extract
  • 1 T. powdered sugar

 Directions


To Make the Crust:
Preheat oven to 350 degrees and spray a 12 cup mini cheesecake pan with cooking spray or line a 12 cup muffin tin 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.

To Make the 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 whites, 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.
To Make the 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?