Fudge Stripe Cookie Crust Mini Cheesecakes

These mini cheesecakes have a fudge stripes cookie base and only take 10 minutes to make! Delicious AND fast!

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You all know that I LOVE entertaining, no matter the reason or season. But Summertime cookouts are by far my favorite. There’s warm sun, lots of people, laughter and of course the most delicious food ever!! Because these cookouts are a favorite, I’m always creating new recipes that are easy and quick to pull together for these gatherings. Let’s be honest, we don’t all have a ton of time to prep food, so easy and quick is always my go to. I just came up with these mini berry cheesecakes that were such a hit, they never even made it out the door to the cookout….I’ll be making another batch ASAP for our next get together, because my little family may have consumed all of the ones I made!!

I think the best part of this whole thing is the crust. I love a good cheesecake, but I feel like the most time consuming part is pressing the crust down, especially if you make mini ones and have to press 12+ mini crusts. Insert Fudge Stripes cookies, to the rescue!! I have always LOVED this cookie, and we use it all the time for s’mores and other delicious treats, but I feel like this one takes the cake. The flavors of the traditional cookie is such a great compliment to the dessert, and it eliminates all the hassle of making the crust.

Fudge Stripe Cookie Crust Mini Cheesecakes

Ingredients

1 package Fudge Stripes™ Original cookies
2 packages (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1 tablespoon honey
berries & other fresh fruit
cupcake liners

This recipe will make ~20 cheesecakes. Preheat the oven to 350 degrees.

Start by placing one cookie in each cupcake liner BEFORE putting them into the cupcake tin. The cookie is bigger than the base of the tin, so you won’t be able to put it all the way to the bottom. Once all the cookies are in the liners, put them in a cupcake tin to hold in place. Don’t push them all the way to the bottom or the cookie will break.

In a large mixing bowl, combine your cream cheese, vanilla and sugar and stir ~3 minutes until fluffy. Add in the eggs, one at a time, just until mixed in.

Spoon the mixture on top of the cookies, about 3/4 full. Use the back of the spoon to smooth the mixture all the way around the cookie. Bake your cheesecakes for 20 minutes until the filling has a slow bounce back texture. Let them cool. They will probably crack open which is fine!

Refrigerate your cheesecakes for 2 hours.

Mash up some of your fresh berries and stir together with the honey over medium heat on the stove just until warm and the berries start to liquify. This is now your berry topping!! Delish right?! Now spoon a small portion of your topping on the cheesecake and top with your other fresh fruits (we chose raspberries and kiwi) and serve!!