Cleaning out the pantry is so rewarding — especially when you can turn out something like these cheesecakes!
This recipe is pretty loose — I eyeballed everything, using up what I had in the cupboard. Have fun experimenting with the leftovers you have — Nilla Wafers or graham crackers would make an excellent crust. Adding some melted, cooled chocolate to the cream cheese would make a delicious filling, too.
Ingredients
- 6 Ounces Famous Chocolate Wafers
- 6 Ounces cream cheese, softened
- 2 Tablespoons unsalted butter, melted and cooled
- 1 egg
- strawberry sauce
- 1/2 Cup confectioners sugar
- 1 Teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Crush your cookies, using a food processor, until fine crumbs form. With machine running, slowly drizzle in the melted butter just until clumps start to form. Press buttery crumbs onto bottom and up sides of a standard-size muffin tin.
- Beat softened cream cheese, confectioners’ sugar, vanilla and lightly beaten egg to blend. Scoop about 2 T. of filling into muffin tins.
- Bake at 350 degrees for about 8-10 minutes or until filling is set, a little puffy, and beginning to turn golden. Remove from oven and carefully turn out onto a cooling rack. Let cool completely in fridge. Serve with strawberry sauce and fresh fruit.