These mini cheesecakes have a chocolate chip cookie for the crust, fluffy and sweet cheesecake in the center, then topped with little bits of chocolate chip cookie.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:24 cupcakes 1x
For the Cookie Dough
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cups butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
1 1/2 cups chocolate chips
For the Cheesecake Filling:
16 oz cream cheese, room temperature
1/2 cup sour cream
1 cup sugar
2 large eggs
2 tsp vanilla
In a medium sized bowl sift together flour, salt, and baking soda. Set aside.
In a large bowl beat together butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and 1 tsp vanilla until combined.
Slowly add flour mixture 1/2 cup at a time while mixer is going, scraping sides, until it is all combined. Add in chocolate chips.
Line muffin tin with foil cupcake liners. Press about a flat tablespoon’s worth of cookie dough into each cupcake liner so it’s flat on the bottom, leaving about 1 1/2 cups cookie dough remaining. Set aside.
Preheat oven to 350 degrees F.
In the same bowl used to sift the flour together add the cream cheese, 1/2 cup sour cream, 1 cup sugar, 2 large eggs, and 2 tsp vanilla until smooth (using a hand mixer).
Scoop a tablespoon of the cheesecake mixture into each cupcake liner.
Use the remaining cookie dough and break up little bits and place on top of each cheesecake cup.
Bake for 25 minutes. Remove from oven and let cool to room temperature.
Place in fridge to chill for at least 1 hour and serve. Enjoy!
Keywords: Chocolate chip, cookie, cheesecake, cup cake, cream cheese