Sugar Cookie Mini Cheesecakes

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PREP TIME: 20

BAKE TIME: 22 MIN

TOTAL TIME: 42 MIN

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The tastiest sugar cookie crust on this smooth mini cheesecakes.

Ingredients

The Crust

• 1 Cup Tates Cinnamon Brown Sugar Cookie Crumbs
• 3 Tbsp Unsalted Melted Butter
• 1 1/2 Tbsp Brown Sugar

Icing

• 2/3 Cup Powdered Sugar
• 4 Tbsp Heavy Whipping Cream
• 1/4 Tsp Vanilla

Cheesecake Filling

• 14oz Room Temp Cream Cheese
• 2/3 Cup Sugar
• 1/3 Cup Siggi's Vanilla Yogurt
• 2 1/2 Tbsp Heavy Whipping Cream
• 2 Large Eggs
• 1 1/2 Tsp Vanilla
• 1/4 Cup Christmas Sprinkles

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 300F and prepare a cupcake pan with baking cups.
2. On a bowl add sugar and sugar cookie crumbs and mix until combined. Add butter and mix again until combined.
3. Spread evenly between all 12 cups and press down until is it even. Cover with plastic wrap and refrigerate while you make the cheesecake filling.
4. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese and sugar for 3-4 minutes until combined and smooth.
5. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high until combined.
6. In a small bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
7. Add sprinkles and give it a gentle mix. Its important to not over mix the sprinkles or they will bleed into the batter.
8. Remove the crust from the refrigerator and evenly divide the batter between the cupcake cups filling each until the top.
9. Bake for 20-23 minutes until just slightly jiggly in the center.
10. Allow to cool completely and then cover in plastic wrap and refrigerate for atleast 4-6 hours.
11. Once the cupcakes are set remove carefully from the pan. I like to use a sharp icing spatula reaching in one corner and pushing up gently from the bottom. If it gives you a little trouble when the spatula is on the bottom and you have a grip on the bottom give it a gentle twist to the sides then push up its good to use the gold paper cups rather than the white thin ones for this reason.!
12. Make the icing by mixing all the icing ingredients together until combined.
13. Top the cheesecakes with icing and whipped topping I used Truwhip also sprinkle more cookie crumbs and sprinkles on top.
14. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery