Mini Cookies & Cream Cheesecakes-wilderness

[wilderness]

Mini Cookies & Cream Cheesecakes-wilderness

2 serving Desserts

Cook Time: 11 min

 Servings: 4 

Source: Mrfood.com

Ingredients

3/4 cup finely crushed mini chocolate sandwich cookies

2 tablespoons butter, melted

12 ounces cream cheese, softened

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla extract

1/4 cup water

Whipped cream for garnish

4 mini chocolate sandwich cookies for garnish
Directions

Preheat air fryer to 310 degrees F. Lightly spray 4 (1-cup) ramekins with cooking spray.

In a small bowl, mix together cookie crumbs and butter. Place 2 tablespoons of crumb mixture in each ramekin and, using your fingers, press down crumbs to form a bottom crust. (We don’t want the crust on the sides like a pie!)

In a medium bowl with an electric mixer, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat until creamy. Divide batter evenly between ramekins.

Pour water into air fryer pan. (This will create the perfect moist surroundings for these to bake in.) Working in batches, if necessary, place ramekins in air fryer basket and air-fry 11 to 12 minutes or until tops are firm and slightly jiggly in the center.

Let cool to room temperature, then refrigerate at least 4 hours or until ready to serve. You can serve these right out of the ramekins or, if you would like to remove them, run a knife around the edge and invert them onto a plate (gentle shaking may be required). Once they pop out, gently invert them right-side up. Garnish with whipped cream and mini chocolate sandwich cookies.


2 serving Desserts

Cook Time: 11 min Servings: 4 Source: Mrfood.com
Ingredients

3/4 cup finely crushed mini chocolate sandwich cookies

2 tablespoons butter, melted

12 ounces cream cheese, softened

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla extract

1/4 cup water

Whipped cream for garnish

4 mini chocolate sandwich cookies for garnish
Directions

Preheat air fryer to 310 degrees F. Lightly spray 4 (1-cup) ramekins with cooking spray.

In a small bowl, mix together cookie crumbs and butter. Place 2 tablespoons of crumb mixture in each ramekin and, using your fingers, press down crumbs to form a bottom crust. (We don’t want the crust on the sides like a pie!)

In a medium bowl with an electric mixer, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat until creamy. Divide batter evenly between ramekins.

Pour water into air fryer pan. (This will create the perfect moist surroundings for these to bake in.) Working in batches, if necessary, place ramekins in air fryer basket and air-fry 11 to 12 minutes or until tops are firm and slightly jiggly in the center.

Let cool to room temperature, then refrigerate at least 4 hours or until ready to serve. You can serve these right out of the ramekins or, if you would like to remove them, run a knife around the edge and invert them onto a plate (gentle shaking may be required). Once they pop out, gently invert them right-side up. Garnish with whipped cream and mini chocolate sandwich cookies.