It’s a mouthful of a recipe title, I know. But you must have all of those words. Mini (meaning individual, single serve people. No sharing here!) Vanilla Bean (honestly you can’t leave those words out.) Cheesecake (Such a thick and easy cheesecake you will wonder why you ever bothered with tore bought.) Girl Scout Cookie Crust (Hello. Trefoil Cookies instead of boring graham crackers.) All these words must be in the title. But none of these word even describe how wonderful this little treat is. And so easy! My apologies in advance for the picture quality, I forgot to take “pretty” final picture. I devoured the cheesecake instead.
Mini Vanilla Bean Cheesecakes w/ Girl Scout Cookie Crust
- 10 Girl Scout Trefoil Cookies – Or another shortbread cookie.
- 1 Tbsp of butter
- 1 10oz Package Philadelphia Cream Cheese, softened.
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 vanilla bean, split, seed scraped
- 1 egg
First, put cookies in a baggie and roll with a rolling-pin or place in a bowl and smash with the bottom on a coffee cup.
Add butter to cookie crumbs and press crumbs into the bottom of two 8 inch ramekins. Next, place softened cream cheese, sugar, vanilla, vanilla beans, and egg into a large bowl. Beat with whisk attachment with an electric mixer. Pour over crust in ramekins. Place both ramekins in a 400 degree oven for 35-40 minutes or until middle of cake is set. Let cool completely. Refrigerate covered for 4 hours. Top with fresh berries if desired. Enjoy!