Description
These are so easy and everyone loves them! I always change up my crust and topping ideas.
Ingredients
- 24 Vanilla Wafers, Oreos, Pecan Sandies, Chips Ahoy Or Any Sandwich Cookie, For The Crusts
- 3 blocks (8 Oz. Size) Cream Cheese
- 1 cup White Sugar
- 3 Eggs
- 1 teaspoon Vanilla Extract
- Optional Extras: Handful Of Chocolate Chops Into The Batter, Handful Of Nuts, Handful Of Any Flavored Chips
- Optional For Topping: Blueberries, Raspberries, Oreos, Salted Caramels, Chocolate Syrup, Whipped Cream, Lemon Zest, Candied Nuts
Preparation
Preheat oven to 325 F.
Line two 12 count standard size muffin tins with paper liners. (If left overnight before serving, aluminum liners may add an aluminum flavor to your cheesecake!)
Place a cookie in the bottom of each of your muffin liners. Vanilla Wafers, Oreos, Pecan Sandies, or any similar sized cookie that will fit into the bottom of the liner works perfect and tastes great.
In a large bowl beat cream cheese and sugar until smooth. Beat in eggs one at a time. Stir in vanilla extract.
Pour mixture evenly into muffin liners. I fill mine about 3/4th of the way. I waited until I had 6 cupcakes worth left and added chocolate chips into the batter for a variation. A handful will do.
Bake for 20 minutes or until set. Remove from oven. Allow to cool and chill in the fridge until you’re ready to serve them.
Before serving, add your fun toppings as desired.
