I tried Maple Bliss, Ginger Snap and Cinnamon Thin. All of the cookies are crunchy and pack a huge amount of flavor into the perfect little cookie. Each cookie is only 1 point on Weight Watchers Points Plus, and I found myself saving up 3 points each day so that, after the kids were asleep, I could sit and have some cookies and a cup of tea.
My favorite of the 3? Definitely the Maple Bliss. It’s pretty unique — I’ve never had a maple cookie before–and the flavor is perfection. Not too subtle, not too strong, sweet and also a bit savory. It took all my willpower to not eat the entire box in one sitting. Clearly Gia loved them too.
And then I had the brilliant idea to do something even better with the cookies—bake with them! I’ve been really in the mood for cheesecake lately and I’ve been wanting to try a no bake recipe. So, I combined my new favorite cookie and this yummy recipe and came up with an awesome little cupcake-sized piece of cheesecake heaven.
The best part of this recipe is that you can use low-fat cream cheese and fat free whipped topping for a lighter alternative, while still having awesome flavor. (Don’t use fat free cream cheese or the cheesecakes won’t set at all.)
Maple Bliss No Bake Mini Cheesecakes
1 package of your favorite Lucy’s cookies, ground to crumbs (about 3/4 cup of crumbs)
(I used Maple Bliss this time because they are my favorite, favorite, favorite ones.)
3 tablespoons melted butter
1 1/2 tablespoons sugar
2 (8 oz) packages of cream cheese, softened
1 cup of sugar
1 teaspoon vanilla
1 cup of frozen whipped topping (like Cool Whip)
1. Line 24 muffin tins with cupcake liners.
2. In a bowl, mix together crushed cookies with melted butter and the 3 tablespoons sugar.
3. Press crumb mixture into muffin tins.
4. Beat cream cheese, sugar and vanilla until smooth
5. Fill each muffin tin to desired level. (I like a LOT of crust, so I didn’t fill mine so full.)
6. Refrigerate for at least 2 hours. Garnish with whatever you like!
**I was given Lucy’s Cookies to test. The recipe for the cheesecake is adapted from All Recipes. All opinions are my own.**