Mini Cookies & Cream Cheesecakes

MAKES: 4

SERVING SIZE: 1 mini cheesecake

CHILL TIME: 4 Hr

COOK TIME: 11 Min

These are made with one of America's favorite cookies. You know, the ones that you dunk in milk, twist and eat the middle out of, and crumble on top of your ice cream. In this recipe, they make up the crust in out (perfectly-sized) mini cheesecakes. So if you can't decide between a cookie or a piece of really creamy cheesecake, no worries-you can have both in every forkful.

What You'll Need

3/4 cup finely crushed mini chocolate sandwich cookies
2 tablespoons butter, melted
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 cup water
Whipped cream for garnish
4 mini chocolate sandwich cookies for garnish

What to Do

Preheat air fryer to 310 degrees F. Lightly spray 4 (1-cup) ramekins with cooking spray.
In a small bowl, mix together cookie crumbs and butter. Place 2 tablespoons of crumb mixture in each ramekin and, using your fingers, press down crumbs to form a bottom crust. (We don’t want the crust on the sides like a pie!)
In a medium bowl with an electric mixer, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat until creamy. Divide batter evenly between ramekins.
Pour water into air fryer pan. (This will create the perfect moist surroundings for these to bake in.) Working in batches, if necessary, place ramekins in air fryer basket and air-fry 11 to 12 minutes or until tops are firm and slightly jiggly in the center.
Let cool to room temperature, then refrigerate at least 4 hours or until ready to serve. You can serve these right out of the ramekins or, if you would like to remove them, run a knife around the edge and invert them onto a plate (gentle shaking may be required). Once they pop out, gently invert them right-side up. Garnish with whipped cream and mini chocolate sandwich cookies.