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Cookies & Cream No Bake Cheesecakes

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Prep time

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Cook time

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Total time

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Ingredients  

  • 21 Chocolate Vanilla Kinnitoos (1 pkg)

  • 1 cup heavy cream

  • 8 ounces cream cheese, softened

  • 1/2 cup sugar

  • 1 teaspoon pure vanilla extract

 


Directions

Place paper liners in the cups of a standard muffin pan (12 cups).

 

Take 3 of the cookies, cut them in quarters for garnish and set aside. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Divide the crumbs among the muffin cups and press down firmly and evenly. Place the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs.

 

Whip the cream on high speed until stiff peaks form with a hand held mixer. Place the cream cheese, sugar and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups. Place one of the quartered cookies on top of each cheesecake. Refrigerate until serving, at least 5 minutes, up to a day ahead.

 

Makes 12 gluten free mini cheesecakes.

  

 

Stock up your pantry

KinniTOOS Birthday Sandwich Creme Cookies

A party for your tastebuds, a celebration in every bite in our gluten-free birthday cake flavour sandwich creme cookies. Coloured sprinkles for an extra touch of magic. For kids young & old. VEGAN. OUT OF STOCK.
Weight: 220g/ 8oz
Qty/Pkg: By Wt.

Read More

KinniTOOS Chocolate Sandwich Creme Cookies

Are these the best gluten-free sandwich creme cookies around? Do you dunk them? Eat the cookie first, then the filling? Whichever way, the result is the same. Perfect. VEGAN. OUT OF STOCK.
Weight: 220g/ 8oz
Qty/Pkg: By Wt.

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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