These individual cheesecake dessert cups incorporate simple sandwich cookies as a base for the creamy filling. Paper muffin cups hold the cookie and filling in place during baking; then when the paper is removed, the cheesecake is left with a pretty fluted edge. Serve the cheesecakes on a dessert pedestal at a bridal or baby shower.
ingredients
12 chocolate sandwich cookies with white filling
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
Orange peel curls (optional)
directions
Preheat oven to 325 degrees F. Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Place a cookie half with filling in each cup, filling side up.
Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined. Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling.
Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours. To serve, remove bake cups. If desired, garnish with orange peel curls. Makes 12 servings.
