Description
Delicious mini cheesecakes made with cookie butter, perfect for a sweet treat.
Ingredients
Scale
- 1 cup cookie butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Optional: whipped cream for topping
Instructions
- Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined; press into the bottom of each liner.
- In a separate bowl, beat cream cheese and sugar until smooth; add eggs one at a time, then mix in cookie butter and vanilla.
- Pour the mixture over the crust in the liners and bake for 20-25 minutes or until set.
- Cool in the pan for 10 minutes, then refrigerate for at least 2 hours before serving.
- Top with whipped cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a crunchier base, add chopped cookies to the crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 5g