Chocolate Chip Cookie Cheesecake

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I really couldn’t wait to make these super cute Chocolate Chip Cookie Cheesecakes – impatience is definitely one of my least endearing qualities. It’s like I have this little chip in my head that gets stuck in this must “do this right now” mode and well,  thats it!

Yesterday, that little chip in my head got stuck again when I stumbled across a Mini Chocolate Chip Cookie Cheesecake recipe from another blogging website, easybaked.net. They posted this great (quasi no-bake) Chocolate Chip Cookie Cheesecake, that was made using a Mini Cheesecake Pan
(it has little bottoms that pop out). It is so cool! It’s the little things (sometimes) that make me so happy 🙂

Did you ever see these mini cheesecake pans??! They come in different shapes and sizes too…I had NO idea they even existed until yesterday (sometimes I feel like I know so much and yet I know so little) Anyway, after being effectively “wowed” by the presentation of these mini cheesecakes, my urge to “do this right now” was sparked! 

Despite the fact that I don’t  own a Mini Cheese Cake Pan (which is now on order) I decided that I should still try and make these. Good idea, right?! Well, I figured I could just make them with disposable cups in a Mini Muffin Pan
. So, as luck would have it, I looked through my pantry for the ingredients and found them all! 🙂 🙂 🙂    I even had the premade cookie dough from making Cookie Cups the other day. 

I was also eager to post today knowing that it was National Chocolate Chip Day!   

And so, impatience and all I made them!  The outcome…..

Well, I probably should have waited until I got the mini cheesecake pan for the visual effect but  I am “satisfied” with the final outcome. I would have liked to see more cheesecake in each cup overall.  It was really hard to fill the cups to the top and then smooth them out because:

1. I didn’t have the pop out bottom and needed to room to pull out the cup
2. I wanted the smooth finish on top and found it difficult smooth out the top without overlapping the pan (it was getting a little messy)
3. I think the muffin pan I used might not be as high and not as wide in diameter. 

I hope that makes sense!  

Overall, it was a more shallow cheesecake than I had anticipated. The taste was very good and the process (minus my self inflicted setbacks) was relatively simple.  It’s a three step process and I highly recommend using the premade dough. Then just make the filling, fill the cups and let it set over night.  Then of course you can garnish as you like (well maybe that’s a 4 Step process).

Definitely give this a try but I would recommend purchasing the cheesecake pan – I am waiting for mine to come! The only real difference is in the height  but the visual effect is everything to me! Here’s how I made these mini chocolate chip cheesecake cups.

   NOTE: THE RECIPE BELOW WILL MAKE 12 MINI CHEESECAKES FROM A MINI CHEESECAKE PAN OR 24 MINI CHEESECAKES USING THE MINI MUFFIN PANS BECAUSE THEY ARE NOT AS DEEP.

Mini Chocolate Chip Cookie Cheescake

No bake, mini cheesecakes with chocolate chip cookie base and chocolate chip cheesecake toping

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Ingredients

  

• 1 8 oz softened cream cheese
• 1 8 oz container of thawed cool whip divided
• 2 tablespoons of vanilla powder*
• 1/3 cup of sugar
• 1 cup of mini chocolate chips
• 1 package of Nestle Chocolate Chip cookie dough already cut into Squares
• 12 mini chocolate chip cookies for garnish

Instructions

 

• Pre-heat oven to 350 degrees F
• Take 1/2 a square and roll into a ball and place in the lined mini muffin tin.
• Bake until done - about 10 minutes. Press down the cookie when still warm to make sue there is enough room for the cheesecake (you only need to do this step if using a muffin pan vs. a cheesecake pan). Let cool completely
• Cream together in a mixing bowl, cream cheese, sugar and vanilla then add 2/3 of the cool whip and the chocolate chips. Place into a plastic ziplock or pastry bag (snip the tip if using plastic bag). Fill each cup with the mixture to the top and then smooth out with a knife.
• Place in freezer overnight
• Remove cups from tray and peel back paper (push out cheesecake from the bottom and remove the bottom disc if using cheesecake pan) and set aside.
• Place reserved cool whip in a plastic bag or pastry bag and pipe out a dollop of cream onto each cheesecake.
• Garnish with crushed mini chocolate chips ahoy

Notes

NOTE:
1. Use 1 whole square of dough if using Mini Cheesecake Pan
2. You could either crush the cookies and garnish, add a whole/half cookie to top of each cheesecake,
3. I used Dr. Oeteker's Vanilla Powder (from my local market) - you can use extract but it might change the color of the cheesecake mixture

Tried this recipe?Let us know how it was!