Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325° for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Dawn
Jun 12, 2020
I've made these cheesecakes time and time again for chapel gatherings and they've always been a big hit! I'd used 18 to 20 cookies and cream chocolate sandwich cookies and filled the muffin cups 2/3rds full. I did not use whipped topping for the cheesecakes! I got at least 18-20 servings!
fascinator
Mar 23, 2015
These were great! Perfect size. Used cherries I had in freezer, added sugar and cornstarch to thicken and used real whipping cream.
Leahpagan
Aug 31, 2012
No comment left
twinkle8o3
Feb 8, 2010
When my husband asked for a "cheesecake" for his birthday party, I knew I was going to have to make two of them to feed all the guests at our party. My dilemma was, I only had one springform pan. I decided to make these instead and I was soooooo delighted with them. The birthday party was outdoors at a picnic grove, so it was so easy to serve each guest an individual cheesecake, top it with a dollop of cherry pie filling, then squirt a little whipped cream from the can. I got so many compiments on them. Now I'm making them for my daughter's valentines party at school.
Reviews
I've made these cheesecakes time and time again for chapel gatherings and they've always been a big hit! I'd used 18 to 20 cookies and cream chocolate sandwich cookies and filled the muffin cups 2/3rds full. I did not use whipped topping for the cheesecakes! I got at least 18-20 servings!
These were great! Perfect size. Used cherries I had in freezer, added sugar and cornstarch to thicken and used real whipping cream.
No comment left
When my husband asked for a "cheesecake" for his birthday party, I knew I was going to have to make two of them to feed all the guests at our party. My dilemma was, I only had one springform pan. I decided to make these instead and I was soooooo delighted with them. The birthday party was outdoors at a picnic grove, so it was so easy to serve each guest an individual cheesecake, top it with a dollop of cherry pie filling, then squirt a little whipped cream from the can. I got so many compiments on them. Now I'm making them for my daughter's valentines party at school.
No comment left