Mini Chocolate Chip Cookie Dough Cheesecakes
Creamy mini cheesecakes sprinkled with mini chocolate chips and a surprise cookie dough center
Prep Time30 mins
Cook Time15 mins
Cooling time4 hrs
Total Time45 mins
Servings: 20 cheesecakes
For the mini cheesecakes:
- 20 chocolate sandwich cookies
- 3 tablespoons butter melted, unsalted
- 2 8-ounce blocks cream cheese softened
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2/3 cup mini chocolate chips
- 8 ounces refrigerated cookie dough
- freshly whipped cream (recipe below)
- mini chocolate chips for garnish
- edible cookie dough for garnish
For the fresh whipped cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Preheat oven to 350 degrees. Pulse chocolate cookies in food processor until they turn into crumbs. Place crumbs in a medium bowl. Add melted butter and stir together with a fork.
Grease cups of mini cheesecake pan. Spoon 1 tablespoon of cookie crumbs into each cup. Using the bottom of a shot glass, pack down the crumbs to make a cookie crust.
Take about 1/2 teaspoon of cookie dough and roll into a small ball. Repeat until you have 20 balls. Place one ball over cookie crust of each cheesecake cup. Gently press down cookie dough slightly into crust but do not flatten all the way. Repeat with rest of dough balls. Set aside.
Add sugar and cream cheese to the bowl of a stand mixer. Beat on medium for 3 minutes. Add eggs, beating one at a time. Add vanilla and mix until combined. Fold in chocolate chips.
Scoop 1 1/2 tablespoons of cheesecake batter into each cheesecake cup, leaving about 1/4 inch free from the top. Smack down pans to release air bubbles from the cheesecake cups.
Bake in preheated oven for 15 minutes or until edges are firm but center is still jiggly. Remove from oven and let cool in pan for 15 minutes before placing in refrigerator to set and cool completely for 3-4 hours, while still keeping in the pan.
Once cheesecakes have set, prepare the whipped cream. Add heavy cream to a bowl of a stand mixer with sugar. Whip on medium-high until very stiff peaks form. Add whipped cream to a piping bag fitted with a star tip.
Remove cheesecakes from the pan by pushing up cheesecakes from the bottom. Pipe little peaks on top of each cheesecake and sprinkle with mini chocolate chips. Top centers of whipped cream with a little ball of edible cookie dough, if desired.