You had me at cheesecake.
Another recipe from Grieg Wehr, a true Renaissance man – photographer, entertainer, and…nanny. Well, he prefers “manny”.
Grieg brought these to a recent party and as he put the finishing touches on them, all the party guests followed him from the kitchen (where all party guests seem to accumulate) to the food table, with our supplicant hands, pleading, “Please sir, may we have some more.
When you see the ease of production you will also plea for more.
Grieg stated that this night he was all about convenience and didn’t have time to prepare anything from scratch. I have had those nights (decades) so I understand. Portion out cookie dough into a normal-sized cupcake tin and bake as directed. Remove from oven, and allow to cool in the cupcake pan. As the cookies cool they will drop down into the pans creating a hollow.
Remove cookies from cup cake pan. When ready to serve, scoop cheesecake (as shown) or ice cream onto each cookie using ice cream scoop. Top with whip cream, and sprinkle with colored jimmies.
Serve and enjoy!Pin It Jump to Comments! Cheesecake Cookie Cupcakes