Custards

Mini Cookies and Cream Cheesecakes

Oreos and cheesecake? Yep, they are every bit of delectable as you could imagine. Bite-sized cookies and cream cheesecakes topped with homemade sweetened whipped cream and a mini-Oreo cookie. Be sure to make plenty!

Instructions

1. Preheat oven to 350 F. Lightly grease a mini cheesecake pan. Set aside.
2. Blend 10 cookies until only fine crumbs remain. Add butter and mix well.
3. Divide cookie mixture among prepared cheesecake cavities using a small cookie scoop. One scoop each.
4. Press down to create a flat crust. Bake for five minutes.
5. Reduce oven temperature to 325 F.
6. In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla and egg.
7. Mix until just combined.
8. Add in cookies last, and lightly mix to prevent filling from turning into a gray color.
9. Fill each cheesecake pan cavity 3/4 full or roughly 1 1/4 medium cookie scoop.
10. Tap pan on counter to release air bubbles.
11. Bake for 15-18 minutes. Cool completely on a wire rack.
12. Transfer to fridge and chill at least 4 to 6 hours or overnight.
13. Mix whipped topping ingredients until stiff peaks form. 
14. Carefully remove cheesecakes from pan removing bottoms. 
15. Top off cheesecakes with whipped cream and a mini-Oreo cookie.
16. Store cheesecakes chilled.

Note: If not serving cheesecakes right away, use stabilized whipped cream. This whipped cream recipe will melt if in warmer temperatures over time or you can use canned whipped cream.

Banana Pudding

My spin on banana pudding, this recipe uses Pepperidge Farm Chessman Cookies which turns it up a notch. The filling isn't as dense as using a pudding filling and it's the perfect amount of sweetness. It's a super yummy, balanced, banana bite! Light and fluffy.

Instructions

1. Line the bottom of a 13 x 9 x 2 inch dish with one bag of cookies.
2. Layer the bananas evenly over the top.
3. Using a handheld mixer, combine the milk and pudding in a medium bowl until well combined.
4. In another bowl, beat the cream cheese and condensed milk together with mixer until smooth.
5. Fold the whipped topping into the cream cheese mixture.
6. Add the cream cheese mixture to the pudding mixture and stir until well blended.
7. Pour the mixture evenly over the cookies and bananas. Cover the pudding mixture with the remaining cookies.
8. Cover the dish and refrigerate until ready to serve for at least four hours.

Instructions

1. Beat egg whites until stiff.
2. Mix together egg yolks, sugar, milk, and evaporated milk.
3. Add vanilla flavoring.
4. Put in ice cream freezer/maker and freeze.