MINI OATMEAL COOKIE CHEESECAKES

MINI OATMEAL COOKIE CHEESECAKES could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 21 and costs 86 cents per serving. This dessert has 463 calories, 6g of protein, and 23g of fat per serving. 1 person has tried and liked this recipe. If you have heavy cream, old fashioned oats, sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Overall, this recipe earns an improvable spoonacular score of 0%. Mini Chocolate Chip Cookie Cheesecakes, Mini Lemon Cheesecakes with Ginger Cookie Crust, and Chocolate Chip Cookie Dough Mini Cheesecakes are very similar to this recipe.

Instructions

1. For the oatmeal cookies, preheat oven to 350F.
2. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy.
3. Beat in egg and vanilla extract until well combined.
4. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears.
5. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden.
6. Remove from oven and let cool until ready to assemble.
7. For the oatmeal cookie crust, preheat oven to 350F.
8. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray.
9. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined.
10. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes.
11. Remove from oven and let cool.
12. For the cheesecake filling, lower oven temperature to 325F.
13. Using an electric mixer, combine cream cheese and sugar.
14. Beat at medium speed until well combined.
15. Add eggs on low speed, one at a time, beating well after each addition.
16. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy.
17. Fill each cup with the cheesecake mixture.
18. Bake in preheated oven for 10 minutes, reduce heat to 275F and continue to bake 15 minutes more.
19. Remove from the oven and allow cupcakes to cool completely.
20. Refrigerate for at least an hour before serving.
21. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.