When you need a quick treat, this recipe checks all the boxes. It’s easy, crunchy, and creamy all in one! Each bite has a variety of textures and a delectable cookies and cream flavor that everyone will love. These have all the delicious cheesecake goodness without the need for a fork and knife.
Hands-on time: 10 minutes
Cook time: 10 minutes
per serving
CALORIES: 242 | FAT: 12g | SODIUM: 182mg | CARBOHYDRATES: 27g | FIBER: 1g | SUGAR: 21g | PROTEIN: 3g
Yields 8, 1 per serving
- 12 chocolate sandwich cookies, divided
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 large egg, whisked
1. Preheat air fryer to 320°F. Spray eight foil baking liners with cooking spray.
2. Place 1 cookie in each prepared liner. Place remaining 4 cookies in a sealable storage bag and crush into ¼" pieces or smaller.
3. In a large bowl, whisk cream cheese and sugar until completely smooth. Stir in sour cream and vanilla until fully combined. Gently stir in egg and fold in crushed cookie pieces.
4. Pour equal amounts batter in liners.
5. Place liners into air fryer basket. Bake 10 minutes or until edges are set and the middles jiggle only slightly.
6. Let cool 30 minutes, then transfer to refrigerator to fully chill, about 2 hours. Serve chilled.
cookie type
You can swap the sandwich cookies in this recipe for any kind of cookies you’d like. As long as they fit into the foil baking cups, they will work. Chocolate chip cookies would be an excellent swap! And shortbread or sugar cookies would give you the taste of a cheesecake crust.
