These adorable, sweet bites can be made using any cookies and chocolate that you have available. I tried it with chocolate chip cookies and graham crackers.

 

Yield: 27 cheesecake minis

 

Ingredients:

Cheesecakes:

1 cup finely ground cookie crumbs

2–4 tablespoons butter, melted (depending on how moist the cookies are)

1 (8-oz) container whipped cream cheese

1 egg

½ cup sugar

1 teaspoon vanilla extract

 

Topping:

1 cup sour cream

3 tablespoons sugar

1 teaspoon vanilla sugar

caramel drizzle, for garnish

27 Solos or small chocolate bars like Torino or mini Smirk, cut in 1-inch pieces

 

Directions:

Preheat oven to 325°F.

Mix cookie crumbs and butter, adding butter until crumbs are consistency of wet sand.

Divide mixture and press into 27 mini muffin tins.

Bake for 2–3 minutes until beginning to brown at edges.

In a medium bowl, beat cream cheese, egg, sugar, and vanilla.

Divide mixture between muffin tins.

Bake 10 minutes until set.

In a small bowl, mix sour cream, sugar, and vanilla sugar.

Spread over baked cheesecakes.

Bake an additional 7 minutes until set.

Let cool.

Top each mini cheesecake with caramel drizzle and a Solo or chocolate piece.