Description
Indulge in whimsical delight with this Cookie Monster Cheesecake recipe featuring a vibrant blue, creamy filling studded with chocolate chip cookies and nestled in a rich chocolate sandwich cookie crust. Perfectly portioned as mini cheesecakes, this dessert is ideal for kids’ parties or any fun occasion, topped with whipped cream and extra cookie crumbles for an irresistible treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon salt
- Blue gel food coloring (as needed)
- 1/2 cup mini chocolate chip cookies
- 1/2 cup crushed chocolate chip cookies
- 1/4 cup mini chocolate chips
For the topping:
- Whipped cream
- Additional crushed cookies
- Whole mini cookies for garnish (optional)
Instructions
- Prepare and bake crust: Preheat the oven to 325°F and line a muffin tin with 12 cupcake liners. In a bowl, mix the crushed sandwich cookies with the melted butter until the mixture resembles wet sand. Press about 1 tablespoon of this crust mixture firmly into the bottom of each cupcake liner. Bake for 5 minutes, then remove and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and mix well to combine. Beat in the sour cream, vanilla extract, and salt. Add the eggs one at a time, beating just until combined after each addition to avoid overmixing.
- Add color and mix-ins: Slowly stir in blue gel food coloring a little at a time until the desired Cookie Monster blue shade is reached. Gently fold in the mini chocolate chip cookies, crushed chocolate chip cookies, and mini chocolate chips into the batter.
- Fill and bake: Evenly divide the cheesecake batter among the prepared cupcake liners over the cooled crusts. Bake in the preheated oven for 18 to 22 minutes, or until the centers are set but still slightly jiggly.
- Cool and chill: Allow the mini cheesecakes to cool completely at room temperature. Once cooled, refrigerate them for at least 4 hours or preferably overnight to set fully.
- Serve with toppings: Before serving, top each mini cheesecake with a dollop of whipped cream, additional crushed cookies, and whole mini cookies as garnish if desired.
Notes
- Use gel food coloring to achieve a vibrant blue hue without thinning the batter.
- Avoid overmixing after adding eggs to prevent cracking in the cheesecakes.
- These mini cheesecakes can be frozen for up to 1 month if stored without toppings.
