Mini Caramel Molasses Cookie Cheesecakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 2 (8 oz) pkg ⅓ less fat cream cheese (room temp)
  • 2 large eggs
  • ½ c sugar
  • 1 Tbs white whole wheat flour
  • 3 Tbs Salted Caramel fat free Torani Syrup
  • 1 pkg soft Molasses Cookies
  • whipped cream
  • caramel topping
  • peanut brittle, crushed
  1. Preheat oven to 350. Line 12 muffin tins and 16 mini muffin tins with paper liners.
  2. Cut circles out of cookies to fit bottom of cupcake liners (or crumble cookies then press firmly into bottoms).
  3. In bowl of electric mixer, add cream cheese, eggs, sugar, flour and syrup.
  4. Beat on med-high speed until mixture is smooth and fluffy, about 4 minutes.
  5. Distribute cheesecake batter evenly among liners, fillling almost to top.
  6. Bake in center of oven -- 12-15 minutes for minis and 15-17 minutes for regular sized tins.
  7. Remove from oven when centers are slightly jiggly. Cool on wire rack 5 minutes. Remove from pans and cool on rack completely.
  8. Garnish with whipped cream, caramel topping and/or a sprinkle of peanut brittle.
  9. Serve & enjoy!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at