Ingredients
Equipment
Method
Preparation
- In a small mixing bowl, combine crushed chocolate sandwich cookies and melted butter until the mixture resembles wet sand.
- Divide the cookie crust mixture evenly among 28 2-ounce dessert cups and press down to create a compact layer.
- In a clean mixing bowl, beat room temperature cream cheese and granulated sugar until smooth and creamy.
- Gradually add the heavy cream and vanilla extract and beat until fluffy with soft peaks.
- Fold in ½ cup of crushed chocolate cookies into the cream mixture using a spatula.
- Transfer the filling into a piping bag and pipe it into the prepared cookie crusts until they are about three-quarters full.
- Top each filled cup with a mini chocolate sandwich cookie and cover them with plastic wrap. Refrigerate for at least 1 hour.
Nutrition
Notes
Best served chilled. Can be made a day in advance for optimal flavor.