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Mini Chocolate Chip Cookie Dough Cheesecakes

Mini Chocolate Chip Cookie Dough Cheesecakes to Impress Everyone

Delicious Mini Chocolate Chip Cookie Dough Cheesecakes that combine creamy cheesecake with safe-to-eat cookie dough, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Substitute with digestive biscuits or Oreo crumbs if desired.
  • 1/4 cup Brown sugar Can be replaced with coconut sugar.
  • 1/2 cup Unsalted butter Melted; margarine works as a dairy-free substitute.
For the Cheesecake Filling
  • 8 ounces Cream cheese Softened to room temperature.
  • 1/2 cup Granulated sugar Feel free to reduce for less sweetness.
  • 1/2 cup Mini chocolate chips Swap for dark or white chocolate if desired.
  • 2 tablespoons All-purpose flour (heat treated) Omit if using traditional cheesecake methods.
  • 1/2 cup Sweetened condensed milk Can be replaced with coconut cream.
  • 1 teaspoon Vanilla extract Almond extract can be used for variation.
  • 1 pinch Salt Enhances sweetness.
Optional Brownie Layer
  • 1 cup Brownie batter Pre-made or homemade.

Equipment

  • muffin tin
  • mixing bowls
  • spatula
  • electric mixer

Method
 

Instructions
  1. Preheat the oven to 325°F if using the optional brownie layer. Prepare the muffin tin by lining it with cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until sandy. Press into the bottom of the lined muffin cups.
  3. If adding a brownie layer, pour the brownie batter over the cooled crust and bake for another 5 minutes. Let cool completely.
  4. In a large mixing bowl, beat cream cheese, granulated sugar, flour, condensed milk, vanilla extract, and a pinch of salt until smooth, about 3–4 minutes.
  5. Gently fold in mini chocolate chips, reserving a few for topping.
  6. Spoon the cheesecake filling into the muffin cups, filling almost to the top and smoothing the tops as desired. Sprinkle reserved chocolate chips on top.
  7. Chill in the refrigerator for at least 4 hours or freeze for about 1 hour before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 40mgIron: 0.5mg

Notes

Ensure to heat-treat the flour and soften the cream cheese for the best results. Customize flavors as desired and add extra mix-ins for variety.

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