Chocolate Chip Cookie Cheesecakes
Indulge in the ultimate dessert with these Chocolate Chip Cookie Cheesecakes. Creamy, rich, and bursting with flavor, each bite is a heavenly experience. Perfect for any occasion, they're sure to satisfy your sweet tooth and impress your guests.
Equipment
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 17 cookies Crunchy chocolate chip cookies such as Chips Ahoy
- 6 tablespoons Unsalted butter melted
- 8 ounces PHILADELPHIA cream cheese softened
- 1/4 cup Sour cream room temperature
- 1 egg Egg room temperature
- 1/4 cup Sugar
- 1 teaspoon Vanilla extract
- 1/2 cup Mini chocolate chips
- 1 tablespoon Flour
- 2/3 cup Mini chocolate chips or regular chocolate chips
- 1/2 teaspoon Vegetable oil or shortening
- 4-5 cookies Crumble crunchy chocolate chip cookies and/or additional mini chocolate chips
Instructions
- Preheat your oven to 350°F. While the oven warms up, line 12 muffin cup holes with liners for easy removal later. This will give you the perfect foundation for your little cheesecakes.
- Take your 17 crunchy chocolate chip cookies and place them in a gallon-sized resealable bag. Seal the bag, leaving an inch open, and crush the cookies using a rolling pin. Alternatively, you can use a food processor to achieve a fine crumb. The goal is to have a smooth mixture that will serve as your crust.
- In a mixing bowl, combine the crushed cookie crumbs with the melted butter. Stir until the crumbs are evenly coated. You want a texture that holds together when pressed.
- Press about 1 to 2 tablespoons of the crumb mixture into the bottom of each muffin liner. Use your fingers or the back of a spoon to compact it well.
- In another bowl, beat the room temperature cream cheese with a hand or stand mixer until it becomes fluffy and light. This step is crucial, as it ensures your filling will be smooth.
- Next, add the room temperature sour cream to the cream cheese and continue beating until well combined. The sour cream adds a lovely tang that balances the sweetness.
- Crack in the egg and add the sugar and vanilla extract. Beat until the mixture is mostly free of lumps. This is where the magic happens, so be sure all the ingredients are well incorporated!
- In a small bowl, stir the mini chocolate chips with the flour. This will help prevent them from sinking in the batter. Gently fold the chocolate chip mixture into the cheesecake batter.
- Divide the cheesecake mixture evenly among the prepared crusts, filling each one with about 2 tablespoons of the batter.
- Bake for 18 to 20 minutes, or until the tops just begin to brown slightly. Be careful not to overbake, as you want them to remain soft and creamy!
- Allow the cheesecakes to cool completely before transferring them to the fridge. Chill for at least 3 hours or overnight if you can wait!
- For the topping, melt the mini chocolate chips and vegetable oil in a small bowl. Do this in 30-second increments in the microwave, stirring in between each interval.
- Once melted, transfer the chocolate to a small sandwich bag, cut off one tip, and drizzle over the chilled cheesecakes. Top with crumbled cookies if desired.
- Store any leftovers in the refrigerator in an airtight container. These little beauties will last up to 4 days in the fridge or can be frozen for up to one month. Just remember, once you add the topping, try to enjoy them within the day!
Notes
To store leftovers, place the cheesecakes in an airtight container in the refrigerator. They should last up to 4 days, so you can enjoy them multiple times.