Surprise everyone with this unique yet delicious combination of flavors when you make these Pumpkin Cookies & Cream Mini Cheesecakes. These cookies and cream mini cheesecakes make for the perfect autumnal dessert everyone will want a bite of.
Place 1 cookie in each of 12 paper-lined muffin pan cups. Chop 4 of the remaining cookies; reserve for later use.
Beat cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in reserved chopped cookies.
Spoon into prepared muffin pan cups.
Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hrs.
Cut remaining cookies in half. Top each cheesecake with 1 Tbsp. COOL WHIP and 1 cookie half just before serving.
At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.
These fun cheesecakes can be stored in the refrigerator up to 3 days, or frozen up to 1 month, before topping with the COOL WHIP and cookie halves just before serving. If freezing cheesecakes, thaw overnight in refrigerator before garnishing.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 27g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.