COOKIES AND CREAM MINI CHEESECAKES RECIPES

Steps:

• Preheat air fryer to 310 degrees F. Lightly spray 4 (1-cup) ramekins with cooking spray.
• In a small bowl, mix together cookie crumbs and butter. Place 2 tablespoons of crumb mixture in each ramekin and, using your fingers, press down crumbs to form a bottom crust. (We don’t want the crust on the sides like a pie!)
• In a medium bowl with an electric mixer, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat until creamy. Divide batter evenly between ramekins.
• Pour water into air fryer pan. (This will create the perfect moist surroundings for these to bake in.) Working in batches, if necessary, place ramekins in air fryer basket and air-fry 11 to 12 minutes or until tops are firm and slightly jiggly in the center.
• Let cool to room temperature, then refrigerate at least 4 hours or until ready to serve.  You can serve these right out of the ramekins or, if you would like to remove them, run a knife around the edge and invert them onto a plate (gentle shaking may be required). Once they pop out, gently invert them right-side up. Garnish with whipped cream and mini chocolate sandwich cookies.

Steps:

• Heat oven to 350 degrees F.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
• Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.