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.
Mini Oatmeal Raisin Cookies
Oatmeal Cookie Crust
For the oatmeal cookies, preheat oven to 350ºF.
Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy.
Beat in egg and vanilla extract until well combined.
On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears.
Place small spoonfuls of dough on a parchment-lined baking sheet.
Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.
For the oatmeal cookie crust, preheat oven to 350ºF.
Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray.
In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined.
Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes.
Remove from oven and let cool.
For the cheesecake filling, lower oven temperature to 325ºF.
Using an electric mixer, combine cream cheese and sugar.
Beat at medium speed until well combined.
Add eggs on low speed, one at a time, beating well after each addition.
Add cream, flour, lemon juice and vanilla mixing until smooth and creamy.
Fill each cup with the cheesecake mixture.
ake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more.
Remove from the oven and allow cupcakes to cool completely.
Refrigerate for at least an hour before serving.
To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.