Cookie Butter Treats (Print Version)
Rich spiced cookie crust, creamy cheesecakes, and smooth cookie butter on top. Easy and indulgent.
# Ingredients:
01 -
12 oz cream cheese.
02 -
¼ cup sour cream.
03 -
⅛ tsp salt.
04 -
12 cookies, finely crushed (like Biscoff).
05 -
3 tbsp butter, melted.
06 -
1 tsp brown sugar.
07 -
½ cup cookie spread.
08 -
2 tbsp heavy cream.
09 -
⅜ cup sugar.
10 -
2 tsp vanilla extract.
11 -
1 egg and 1 extra yolk.
12 -
¼ cup softened cookie butter for the top.
# Directions:
01 -
Turn oven on to 375°F and get muffin tin lined up.
02 -
Crush the cookies in a blender with brown sugar and melted butter until it looks sandy.
03 -
Push the mix into muffin liners, flatten it, and bake it for about 5 minutes.
04 -
Drop the oven temperature down to 325°F after the crust is done.
05 -
Blend cream cheese, cookie spread, sugar, sour cream, cream, vanilla, salt, egg, and yolk together until it's creamy.
06 -
Pour the creamy filling over the baked crusts in the liners.
07 -
Cook the cheesecakes in the oven for about 15 minutes.
08 -
Let cheesecakes cool in two steps: 10 minutes with the oven door shut, then another 10 with the door slightly open.
09 -
Place them in the fridge for at least 2 hours to firm up.
10 -
Spread soft, warm cookie butter on each cheesecake right before munching.
# Notes:
01 -
Let all your fridge stuff sit out until it's not cold.
02 -
Cool slowly so the tops don't crack.