Do you love cookies and cream ice cream? Well, you're in luck, because this addictive Cookies and Cream Cheesecake recipe mixes the ice cream into the cheesecake! It is also an easy recipe which you can make in half an hour, then pop them in the freezer and have them for dessert the next night. Quick, easy and delicious - what's not to love about them?
I have turned this recipe into little mini cheesecakes for kids to easily eat, but you can adapt the recipe to make it into a full cheesecake or make smaller ones with whatever muffin or cupcake tin you have at home. One tip - ensure you save some to lick the bowl!
Step 1: Place biscuits (except for those put aside for decoration) in a zip-lock bag and crush with a rolling pin into crumbs.
Step 2: Place biscuit crumbs in a bowl and mix with melted margarine.
Step 3: Place approximately 30 mini muffin cases into the holes of 2 mini muffin tins and add 1/2 a teaspoon of biscuit mixture into each one. Press mixture down firmly with your finger (this can get messy!) and place in the fridge.
Step 4: In a bowl, use an electric mixer to combine the ice cream, caster sugar, vanilla essence and cream cheese. Stir until smooth and then place one teaspoon of the mixture into each mini muffin case. You may have some leftover so you can lick the bowl!
Step 5: Break up the biscuits into sections and place a small wedge of biscuit on top of each for decoration. Freeze overnight. Take them out freezer 5 minutes before serving and remove mini muffin cases. Enjoy them frozen or slightly thawed.
That's it - I told you they were easy! Why don't you give them a try this weekend?
Use an electric mixer to make the filling...freeze...