Mini Chocolate Chip Cookie Crust Cheesecakes
Chocolate chip cookies or cheesecake? Can’t decide? This recipe combines both of these delicious desserts, so you don’t have to!
Preheat your oven to 325 degrees Fahrenheit.
Line a muffin pan with cupcake liners or parchment paper.
Using clean hands, press 19 grams of chocolate chip cookie dough into the bottom of each hole on the pan. I used Nestle Toll House Cookie Dough, where each cube is already pre-measured to about 19 grams. (Tip: letting your cookie dough soften outside of the fridge or freezer for a bit makes it easier to press into the muffin pan.)
Now you can start to work on your cheesecake mixture. Use an electric mixer or a stand mixer fitted with the paddle attachment to beat the cream cheese until fluffy on low speed. Remember to scrape down the sides and bottom of the bowl if you are using a stand mixer!
After the cream cheese is smooth and fluffy, add the sour cream and mix until combined on low speed. Scrape down the bowl and make sure that everything is thoroughly mixed.
Add the white and brown sugar and mix on low speed until combined.
Add the egg and mix on low speed until combined.
Add lemon juice and vanilla extract and mix until combined.
Add sifted flour to the mixture. Use a spatula to fold in by hand.
Layer about 1 tablespoon of cheesecake mixture onto each pressed cookie dough piece.
Place into the oven and bake for 15 – 18 minutes or until the cheesecakes are firm, but have a slight jiggle in the center.
After the cheesecakes are done baking, take them out of the oven and let them cool for about 20 to 30 minutes, before placing them in the fridge for a couple of hours or until cold.
Enjoy! You can top with whipped cream, chocolate chips, chocolate sauce, fruit, or more!