MINI OATMEAL COOKIE CHEESECAKES Recipe

Preheat your oven to 350F. Using an electric mixer, cream together the butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy. Beat in the egg and vanilla extract until everything is well combined.

On low speed, add the oats, flour, baking soda, cinnamon, salt, and raisins, mixing just until the flour disappears into the dough.

While the cookies cool, preheat your oven to 350F. Line 21 muffin cups with cupcake liners and lightly coat them with non-stick cooking spray.

In a small bowl, combine the oats, flour, butter, brown sugar, salt, and cinnamon, mixing until everything is well combined. Press a heaping tablespoon of this mixture into the bottom of each cupcake liner. Bake these crusts in the preheated oven for 8 minutes. Remove from the oven and let them cool completely in the muffin tin.

Remove the cheesecakes from the oven and allow them to cool completely in the muffin tin. Once cooled, transfer them to the refrigerator and chill for at least an hour before serving.

To garnish, place one of the mini oatmeal cookies on top of each cheesecake and drizzle caramel sauce generously over both.