Mini Gingerbread Cheesecakes
Made using Gingerbread Oreo Cookies, a gingerbread crust is under a rough-chopped cookie cheesecake, followed by a whipped cream and cookie crumb topping.
- 1 3/4 cups Gingerbread Oreo Cookie crumbs, (about 17) divided
- 4 Tbsp. butter, melted
- 24 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 3 large eggs
- 12 Gingerbread Oreo Cookies, rough chopped
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp. vanilla extract
- 3 Tbsp. Gingerbread Oreo Cookie crumbs (reserved from above)
Preheat oven to 325°. Fill muffin pans with 20 standard cupcake liners.
Using a food processor, make crumbs of 17 Oreo cookies. Remove 3 Tbsp. for later use in the whipped topping. Use the remaining 1 1/2 cups crumbs for crust.
Beat cream cheese until smooth. Add vanilla and 1 egg at a time. Do not overmix. Fold in chopped cookies.
Divide batter evenly into liners. They will be almost full.
Bake for 25 - 30 minutes or until centers are almost set. Cool completely. Refrigerate for 2 hours.
Beat whipping cream, powdered sugar, vanilla, and reserved crumbs until stiff peaks forms.
Pipe onto cooled cheesecakes and serve. Enjoy!
OPTIONAL: decorate the tops of each cheesecake with a quarter or half cookie.
ALSO, use an open-ended piping tip so the crumbs don't get stuck in the tip head.
REFRIGERATE any leftovers.
Calories: 291kcal | Carbohydrates: 19g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 242mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 741IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg