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Melissa Stutz
Melissa Stutz • 2 years ago

All-to-Myself Cheesecakes. Chocolate sandwich cookies make an easy crust and crumbled topper for these fun, single-serving cheesecakes.

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We've gathered our best cheesecake recipes into one unique collection. Get instant access to these handpicked recipes ? guaranteed to please any crowd!

  • Deb Peyton Mehl

    3/4 cupfinely crushed chocolate wafers 2 tablespoonsmelted butter (no substitutes) 1 tablespoon sugar 12 chocolate kisses 2 8-ounce packagescream cheese, softened 1/3 cup sugar 2 eggs 1/2 teaspoon vanilla 1/2 cupchunky peanut butter 1/3 cup semisweet chocolate pieces 1 teaspoon shortening

  • Deb Peyton Mehl

    Heat oven to 325 degree F. Line twelve 2-1/2-inch muffin cups with foil liners. Combine crushed wafers, melted butter, and the 1 tablespoon sugar in a small bowl. Divide among lined cups; press into bottoms. Place one chocolate kiss, point up, in each cup. 2. Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with an electric mixer until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon about 1/4 cup mixture over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool for 30 minutes in the pan on a wire rack. 3. Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill 1 hour or until chocolate is set. Makes 12 servings.