Thursday, May 20, 2010

Grasshopper Cheesecake Cookie Cups Share Tags: dessert What happens when I take my husbands two favorite ice cream flavors, mix them together with cream cheese, and bake the whole concoction into cupcake wrappers? These lovely little Grasshopper Cookie Cups come out, that's what! Bursting with the flavors of mint chocolate chip and Cookies-and-cream, these mini cheesecakes are so easy to bake, so fun to eat, and so entirely delicious you may never need to eat ice cream again. Prep time: 5 minutes | Cook time: 22 minutes | Total time: 27 minutes | Servings: 9 8 ounce(s) of PHILADELPHIA CREAM CHEESE
1/3 cup(s) of sweetened condensed milk
1 egg
1/4 tsp. of peppermint extract
1/4 tsp. of vanilla extract
1 tbsp. of flour
15 OREO cookies
1/3 cup(s) of mini chocolate chips
In a large bowl, combine PHILADELPHIA CREAM CHEESE, sweetened condensed milk, egg, peppermint extract, and flour. MIx together with an electric beater until light and fluffy.
Stir 1/4 c. of the mini chocolate chips into the PHILADELPHIA CREAM CHEESE mixture.
Line muffin tin with cupcake wrappers.
In the bottom of each cupcake wrapper, place one full OREO cookie.
Spoon cream cheese mixture over the OREO cookies, filling the muffin tins to 3/4 full. (There will be enough batter to fill 9 rounds.)
Coarsely crush the six remaining OREO cookies, then sprinkle over the cream cheese layer in each muffin cup.
Sprinkle remaining mini chocolate chips over the cream cheese layer in each muffin cup.
Bake in an oven preheated to 325 degrees for 20-22 minutes, or just until the cream cheese layer puffs and sets up slightly.
Remove from oven and allow to cool before serving.
If desired, serve with a dollop of fresh whipped cream for garnish. Enjoy!@