Chocolate Chip Cookie Crusted Cheesecake

There is a lot of alliteration going on with this three bite dessert. But don’t let your tongue get twisted before tasting the magic that is this very lightly flavored cream cheese filling in combination with the chocolate chip cookie cup.

Chocolate Chip Cookie Cups:

2 1/4 c flour

1/2 tsp baking soda

1 tsp salt

1 c unsalted butter, room temperature

1/2 c sugar

1 c brown sugar

2 eggs, room temperature

2 tsp vanilla

1 1/2 c mini chocolate chips

Whisk together flour, baking soda, and salt in a medium sized bowl, then set aside. Cream the butter and sugars together on medium high speed, until the mixture is light and fluffy, approximately 2-3 minutes. Reduce the speed and add the eggs one at a time. Add the vanilla, stir, then add the flour mixture; mixing until just combined. Fold in the chocolate chips. Scoop roughly 3 tbsp of dough into a muffin tin, and bake at 350 degrees for 15 minutes, or until lightly brown and mostly set. Remove from the oven and immediately use a small jar to firmly press down the center of the cupcake cookie; creating a well in the center. Cool in the pan for 10 minutes, then place on a wire rack to cool completely.

 

Cheesecake Mousse Filling:

1 c heavy whipping cream

8 oz cream cheese

1/2 c sugar

1 tsp vanilla

chocolate sauce optional

In a chilled bowl with cold beaters, whip the heavy cream until stiff peaks form. In a separate bowl beat the cream cheese and sugar smooth then add the vanilla and beat into the mixture. Fold the cream cheese mixture into the whipped cream and stir until fully combined. Scoop the mixture into a piping bag and pipe the filling into the cooled cookie cups. Top with chocolate sauce if using, and swirl with a toothpick to marble. Refrigerate the for 2 hours or until the filling has set. Serve cold and eat within 2-3 days or freeze for up to 4 weeks.

 

Thanks to Liv For Cake for the recipe!

 

 

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