Cookie Bottom Mini Cheesecakes

 While I’m away attending and speaking at the BlogHer Conference (who’s idea was that anyway?) I’ve got an amazing team of bloggers who are willing to hold down the fort! Today’s Post: Cookie Bottom Mini Cheesecakes from Marissa of Rae gun Ramblings. Remember when she shared how to make an adult Cinderella outfit?  She’s very creative! 

Cookie Bottom Mini Cheesecakes

Hi all, it’s Marissa from Rae Gun Ramblings, insane Harry Potter fan, crafty sewing girl, and lover of all things yummy. One of my favorite things about Summer are the berries. I just adore all the delicious fresh fruit. A few years ago I went through a cheesecake obsession where I set out to create the perfect cheesecake recipe. Since then I’ve been coming up with various renditions both big and small. Today I’m excited to share my recipe for cookie bottom personal sized cheesecakes. These cheesecakes are made in mini ramekins so they cook up quickly giving you the same satisfaction of a full cheesecake making them perfect for parties. Throw on a fresh berry and a mint leaf and you’re good to go.

Cookie Bottom Mini Cheesecake Bites Recipe

(Printable version below)

• 1 block cream cheese (room temperature)
• 1 egg (room temperature)
• 1/3 can sweetened condensed milk
• 1/4 C sugar
• 1 TBS lemon juice
• 1 TBS vanilla extract
• Oreo Cookies
• Berries and Mint Leaves

1. Mix cream cheese, sweetened condensed milk, sugar, lemon juice, and vanilla until smooth and creamy.
2. Add egg and mix on low until fully incorporated but no more (you don’t want to over mix it).
3. Place one oreo cookie in each ramekin then pour the cheesecake mixture over filling the ramekin about 2/3 of the way full.
4. Bake at 285 for 20-30 minutes with steam. To bake with steam put a ovenproof dish with water in the oven while it’s preheating and leave in there while you bake. The cheesecake is done when the outside is set and the center is still giggly.
5. Turn off the oven and leave the cheesecake in the oven with the door closed and allow to cool.
6. Refrigerate for at few hours before serving.
7. Top with berries and mint leaves if desired.

If you like cheesecake you’ll want to try my Cheesecake Factory White Chocolate Blueberry Knock-off Recipe and my Caramel Macadamia Nut Cheesecake. I hope you will be sure to swing by my blog Rae Gun Ramblings to see more delicious recipes, many quick craft ideas, Summer reading ideas, and just to say hi!

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Cookie Bottom Mini Cheesecakes

This recipe is property of Rae Gun Ramblings. Please do not copy and paste full recipe onto Pinterest or Facebook.

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Ingredients

• 1 block cream cheese (room temperature)
• 1 egg (room temperature)
• 1/3 can sweetened condensed milk
• 1/4 C sugar
• 1 TBS lemon juice
• 1 TBS vanilla extract
• Oreo Cookies
• Berries and Mint Leaves

Instructions

1. Mix cream cheese, sweetened condensed milk, sugar, lemon juice, and vanilla until smooth and creamy.
2. Add egg and mix on low until fully incorporated but no more (you don’t want to over mix it).
3. Place one oreo cookie in each ramekin then pour the cheesecake mixture over filling the ramekin about 2/3 of the way full.
4. Bake at 285 for 20-30 minutes with steam. To bake with steam put a ovenproof dish with water in the oven while it’s preheating and leave in there while you bake. The cheesecake is done when the outside is set and the center is still giggly.
5. Turn off the oven and leave the cheesecake in the oven with the door closed and allow to cool.
6. Refrigerate for at few hours before serving.
7. Top with berries and mint leaves if desired.

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