Description
Want homemade cheesecake, but only have about 2 hours to make it? Try these minis—equally delicious, but they’re ready in about 2 hours.
Ingredients
- FOR THE CRUST:
- 12 whole Chocolate Sandwich Cookies, Split And Cream Filling Removed
- FOR THE FILLING:
- 24 ounces, weight Cream Cheese, Room Temperature
- 1 cup Granulated Sugar
- 3 whole Large Eggs
- 1-½ teaspoon Pure Vanilla Extract
- FOR THE TOPPING:
- 32 ounces, weight Sour Cream
- 1 cup Granulated Sugar
- 2 teaspoons Vanilla Bean Paste Or Pure Vanilla Extract
Preparation
Preheat oven to 350ºF. Line two high quality cupcake pans with greaseproof cupcake liners. Place 1 cookie half in the bottom of each cupcake liner.
In the bowl of a stand mixer fitted with a BeaterBlade attachment (or with a paddle attachment and stopping intermittently to scrape down the sides of the bowl), beat the filling ingredients together until smooth. Use a #50 scoop to portion the batter evenly into each cupcake liner. Bake for 20 minutes.
While cheesecakes are baking, whisk topping ingredients together until smooth. Remove cheesecakes from oven and allow to cool for 10 minutes (they will deflate and sink in the middle; this is a good thing). Divide topping evenly over cheesecakes; return to oven for 8 minutes. Remove from oven and cool to room temperature.
Chill for 1 hour before serving.
