This cheesecake-cookie concoction on the dessert buffet will be gobbled up happily by your guests.

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Ingredients

Directions

  • Line 42 mini muffin-tin cups with plastic wrap, pressing plastic into each cup. Combine ground chocolate wafers with 3 tablespoons sugar in a medium bowl. Add melted butter; stir to combine. Press about 1 tablespoon mixture on bottom and up sides of each cup. Freeze crusts until firm, about 30 minutes.

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  • Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high until smooth. Beat in lemon juice and remaining sugar until creamy. Whisk cream in another bowl until soft peaks form. Fold whipped cream into cream-cheese mixture.

  • Fill each muffin cup halfway full with cream and cream-cheese mixture; stand a quarter-size piece of a cream-filled chocolate cookie in the middle of each cup, and fill with remaining cream and cream-cheese mixture, mounding over cookie. Freeze 30 minutes. Transfer to the refrigerator, and chill until firm, at least 1 hour. Just before serving use plastic wrap to pull each dessert out of muffin cups.

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