What
you need,
24
mini chocolate chip Chips Ahoy cookies
1
brick cream cheese, softened
¼
cup sugar
1
tsp. vanilla
1
egg
24
Cadbury Dairy Milk or Caramilk Buttons
Start
by preheating the oven to 350 degrees. Line a mini muffin tin with mini paper
liners
First
place 1 cookie, flat side down in each paper cup.
In
a bowl beat together the cream cheese, sugar, vanilla and egg until light and
fluffy.
Divide
the batter between the 24 mini muffin cups.
Bake
the cheesecakes for 13-15 minutes or until the centers are set.
After
you take them out of the oven, immediately place one chocolate button in the
center of each cheesecake.
Cool
in the pan for 1 hour, then transfer them to a plate and refrigerate for 2
hours before serving.
Jen of My Tiny Oven
