Frosted Animal Cookie Mini Cheesecakes seemed the perfect dessert for Emily’s birthday celebration. She had sent me a picture and recipe for a “frosted animal cookie cheesecake” awhile back. Frankly, it was not pretty. In fact, it looked like a mess. The concept was not a bad one but the implementation of it was not good.
I responded to her post, “That does not even look appetizing.”
A few weeks later, she sent a picture of another “frosted animals cookie cheesecake”, which was well done and looked quite pretty. Alright, at this point, I realized Emily wanted a “frosted animal cookie cheesecake”.
Don’t you love those cookies? They are just shortbread cookies with pink or white icing and sprinkles but I have to admit I really like them myself. Remember the shortbread cookies I made earlier? The family loved those cookies as simple as they are. Maybe I need to make those again, only smaller and add icing and sprinkles to create a homemade version.
Anyway, the idea of a cheesecake made from those iced cookies actually seemed a little over the top and would almost assuredly be bordering on sugar overload! My thought was mini cheesecakes would be perfect while a whole piece of cheesecake would be a bit overwhelming. Mini desserts are such a great idea because you can enjoy the taste in a small dose without over indulging.
I did a little research to figure out how these cookies were used exactly. The cookie crumbs, of course, were used for the crust. Some of the cookies were coarsely chopped and added to the top of the baked crust. Additional crumbs were added to the batter just before pouring into the pan.
With that information and my favorite base recipe for mini cheesecakes, this recipe was created.
Frosted Animals Cookie Mini Cheesecakes
Preheat oven to 325°
1- 1/2 cup Frosted Animal Cookie crumbs
3 Tblsp. melted butter
Combine the cookie crumbs and butter in a small bowl.
Lightly coat the tins with non-stick cooking spray. Combine the cookie crumbs and the melted butter in a small glass bowl. Put 1-1/2 teaspoons of the mixture into each of 18 little tins. Press down firmly with a wooden mini tart shaper, or a shot glass works well, too.
Bake the little crusts for about 10 minutes in the 325° oven.
Tip** Place a sheet pan on the rack underneath the mini cheesecake pan. Butter does tend to leak out of the bottoms, which could create a smoky mess on your oven floor.
Remove and cool on a baking rack while you prepare the cheesecake.
►Turn the oven down to 300°.
Tip*** Forgot to set the block of cream cheese out to soften? Don’t worry! To soften cream cheese, completely unwrap the package of cream cheese and place in a glass bowl. Microwave on high for 10 seconds just until softened.
2 – (8-ounce) blocks of softened Cream Cheese
1/2 cup sugar
1 pinch of salt
1/4 cup of heavy cream
1-1/2 tsp. vanilla extract
1 cup chopped frosted animal cookies, divided
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and the salt, and completely mix.
Add the eggs, one at a time, mixing well after each addition. Mix in the heavy cream and the vanilla.
Fold in 1/2 cup of the chopped animal cookies. Stir just until combined so the color from the sprinkles doesn’t bleed into the batter too much.
Divide the remaining 1/2 cup of the chopped animals cookies and sprinkle on top of the crusts in the mini cheesecake cups.
Pour the batter on top of the crusts and fill almost to the top.
Bake for 20 minutes in a 300° oven.
Remove from the oven and cool on wire baking rack.
Remove each from the pan and place in a covered platter or dish. Chill for at least two hours.
These mini cheesecake pans make such cute little desserts and they work perfectly! Two of these pans were used for this recipe but only 18 of the cups were needed. (If you purchase from this Amazon affiliate link, we will receive a small percentage of the sale at no cost to you. Thanks for supporting our website!)
When the little cheesecakes have cooled for at least 2 hours or overnight, make the white chocolate ganache.
White Chocolate Ganache
3/4 cup white chocolate chips.
1/4 cup heavy whipping cream
Pink gel icing color
1/2 cup heavy whipping cream
4 Tblsp. powdered sugar
1/2 tsp. vanilla extract
Place the white chocolate chips in a small heatproof glass bowl. In a small saucepan, heat the heavy cream until it just begins to come to a boil. (You can also heat the cream in the microwave. Bring the chocolate just to a boil but watch carefully!)
Pour the hot cream over the white chocolate chips in the glass bowl and allow to sit for a minute. Whisk until smooth. Add some of the pink gel food coloring to desired depth of color.
Spoon the ganache over the mini cheesecakes and spread evenly over the tops before serving.
In a medium bowl, combine the whipping cream, powdered sugar, and the vanilla extract. Whip on high until stiff peaks form. Pipe onto the tops of the mini cheesecakes and garnish with frosted animal cookies and additional sprinkles.
So, I was wrong. These were really tasty! My fear of them being almost unbearably sweet was for naught. These just might be one of my favorite mini desserts!
These look really appetizing, too, don’t they? After all, you eat with your eyes first! Presentation is everything! Frosted Animals Cookie Mini Cheesecakes, aren’t they adorable?
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