How to Make Mini Peanut Butter Tagalong Cheesecakes
Despite my best efforts to avoid the evil Girl Scout army this year, I ended up with a couple boxes of Tagalongs hanging out in the pantry anyway. I hadn’t opened them yet because… well, I know what happens when I open a box of Girl Scout cookies.
Those “servings” on the side of the box? Lies.
So I was left with a problem to solve: how do I open the box of cookies without immediately inhaling all of the contents and collapsing into a pile of self-loathing on the floor?
My solution? Chop up all the cookies and divide them between another bite-sized treat… Thus, the mini Tagalong cheesecake was born. In the end, you really just end up eating a bunch of delicious cheesecake bites filled with Girl Scout cookies. Sigh, it’s the thought that counts.
Mini Tagalong Cheesecakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 21 cheesecakes
- 1 pound cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 1/2 cup sour cream, room temperature
- 1 cup peanut butter (not “all natural”, I use Jif)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 box Tagalongs, coarsely chopped** (or 1.5 cups mix-ins of your choice)
- 21 whole Tagalongs* (see note below)
- Preheat oven to 275 degrees and line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each liner* (see note below)
- In a small bowl, gently beat eggs with vanilla extract, set aside.
- In a large bowl or stand mixer with paddle attachment, beat the cream cheese until smooth, scraping down the sides of bowl as needed. Add peanut butter and continue beating until incorporated.
- Gradually add sugar and continue beating until combined, scrape down sides of the bowl.
- Drizzle in egg mixture, a bit at a time, beating until incorporated. Add sour cream and beat until combined.
- Scrape sides and bottom of the bowl and stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake about 22 minutes, or until filling is set. Outsides should be stiff but it’s ok if the centers jiggle a little when you tap the pan.
- Transfer to wire racks to cool completely. Refrigerate uncovered for at least 4 hours or overnight.
- Serve with whipped cream, drizzled chocolate, and additional chopped cookies.
*For the “crust” you can use a cookie of your choice. I used a second box of Tagalongs for the first 16 and then used Oreos as needed for the rest.
**You could use 1.5 to 2 cups of any mix-ins for these cheesecakes — chopped peanut butter cups or chocolate/peanut butter chips would also be great.
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