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Mini Oatmeal Cookie Cheesecakes

Mini Oatmeal Cookie Cheesecakes
PREP TIME
10 min
COOK TIME
2h
YIELDS
21 servings

These individual Mini Oatmeal Cookie Cheesecakes, oatmeal cookie crust covered with creamy cheesecake filling, topped with a homemade oatmeal raisin cookie and drizzled with caramel sauce, are guaranteed crowd pleasers.

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Ingredients

Mini Oatmeal Raisin Cookies

½
cup butter, softened
½
cup brown sugar
2
Tbsp sugar
1
egg
½
tsp vanilla extract
1 ¼
cups old fashioned rolled oats
¾
cup flour
½
tsp baking soda
½
tsp baking soda
½
tsp ground cinnamon
¼
tsp kosher salt
½
cup raisins

Oatmeal Cookie Crust

1
cup old fashioned oats
1
cup flour
½
cup butter, melted
cup brown sugar
½
cup kosher salt
½
tsp ground cinnamon

Cheesecake Filling

3
(8-oz) packages cream cheese
1
cup sugar
4
eggs
cup heavy cream
1
Tbsp flour
1
tsp fresh lemon juice
1
tsp vanilla extract
Caramel Sauce, for drizzling
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Directions

Step 1

For the oatmeal cookies, preheat oven to 350ºF.

Step 2

Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy.

Step 3

Beat in egg and vanilla extract until well combined.

Step 4

On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears.

Step 5

Place small spoonfuls of dough on a parchment-lined baking sheet.

Step 6

Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.

Step 7

For the oatmeal cookie crust, preheat oven to 350ºF.

Step 8

Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray.

Step 9

In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined.

Step 10

Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes.

Step 11

Remove from oven and let cool.

Step 12

For the cheesecake filling, lower oven temperature to 325ºF.

Step 13

Using an electric mixer, combine cream cheese and sugar.

Step 14

Beat at medium speed until well combined.

Step 15

Add eggs on low speed, one at a time, beating well after each addition.

Step 16

Add cream, flour, lemon juice and vanilla mixing until smooth and creamy.

Step 17

Fill each cup with the cheesecake mixture.

Step 18

ake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more.

Step 19

Remove from the oven and allow cupcakes to cool completely.

Step 20

Refrigerate for at least an hour before serving.

Step 21

To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.

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