Double Chocolate Tartlets Recipe

Stir together the crushed cookies and butter in a medium bowl. Reserve 2 table spoons of this crumb mixture.

Divide remaining crumb mixture evenly among minimuffin cups lined with paper or foil cups; press evenly onto bottom of each cup.

Beat the cream cheese in a small mixer bowl at medium speed, scraping bowl often, until creamy. Add melted white chocolate; continue beating until well mixed.

Pipe filling, using pastry bag fit ted with star tip (or, for that uncomplicated approach, a zip lock bag, snipped in the corner) evenly over crust into each muffin cup. Sprinkle with remaining crumbs.

Freeze until firm (at least 1 1/2 hours). Store in freezer.