These are a chocolate chip cookie lovers dream in the bite size form of creamy cheesecake!

Mini Chocolate Chip Cookie Cheesecakes

My typical schedule is 8-10 hour days Monday-Thursday because my son doesn’t go to school on Friday. And then I take the summer off, well sort of. I do sneak in some work here and there.

So on Friday we run errands, take care of things around the house, or do something fun together. Recently we went to our favorite local bookstore because my son loves new books. I prefer the library because it’s free, but he loves the feeling of the bookstore and a brand new book. How can I say no to that?!

I told him until he purges some of the books he already has, he can get one book. Between the two of us we left with eight! He loves mysteries, war stories, suspense, and graphic novels. I love that he enjoys reading so I couldn’t help but change my mind!

You may think you are only going to eat one of these Mini Chocolate Chip Cookie Cheesecakes, but I find it impossible to eat one of any kind of cheesecake! I feel like ‘mini’ justifies more, ha! If you love these, you will most likely love these Mini Butterfinger Cheesecakes, Mini Oreo Cheesecakes, and Mini Pecan Pie Cheesecakes, too!

What You’ll Need:

• 1 (24 count) package Pillsbury Chocolate Chip Cookie Dough
• 2 (8 oz) Cream Cheese, Softened
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 tsp Vanilla
• 6 tbsp Sour Cream
• 2 Eggs
• 1 1/2 cups Mini Chocolate Chips
• 2 cups Heavy Whipping Cream
• 1/2 cup Powdered Sugar
• Whipped Cream
• Mini Chips Ahoy Cookies

How to Make Mini Chocolate Chip Cookie Cheesecakes

• Preheat oven to 350 degrees.
• Line 24 muffin cups with liners. Press one cookie dough square evenly into the bottom of each liner.
• Bake for 12 minutes, or just until the cookie dough is lightly browned. When done, reduce oven temperature to 325 degrees.
• Meanwhile, in a large bowl, beat together 2 (8 oz) softened cheese, 1/2 cup sugar, 1/2 cup brown sugar, 2 tbsp vanilla, and 6 tbsp sour cream until smooth and creamy.
• Beat in 2 eggs until just combined.
• Fold in 1 1/2 cups mini chocolate chips.
• Divide mixture evenly between each muffin cup. Bake for 18 minutes.
• Cool on the countertop for 30 minutes, then transfer to the refrigerator to chill.
• Top with a dollop of whipped cream and a mini Chips Ahoy cookie.

More Mini Cheesecakes:

• Mini Butterfinger Cheesecakes
• Mini Oreo Cheesecakes
• Mini Gingerbread Cheesecakes
• Mini Eggnog Cheesecakes
• Grinch Mini Cheesecakes
• Mini Peppermint Cheesecakes
• Mini Pecan Pie Cheesecakes
• Mini Pumpkin Cheesecakes
• Andes Mint Mini Cheesecakes

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Yield: 24

Mini Chocolate Chip Cookie Cheesecakes

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Mini Chocolate Chip Cookie Cheesecakes, these are a chocolate chip cookie lovers dream in the bite size form of creamy cheesecake!

Prep Time 45 minutes

Total Time 45 minutes

Ingredients

• 1 (24 count) package Pillsbury Chocolate Chip Cookie Dough
• 2 (8 oz) Cream Cheese, Softened
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 tsp Vanilla
• 6 tbsp Sour Cream
• 2 Eggs
• 1 1/2 cups cups Mini Chocolate Chips
• 2 cups Heavy Whipping Cream
• 1/2 cup Powdered Sugar
• Whipped Cream
• Mini Chips Ahoy Cookies

Instructions

1. Preheat oven to 350 degrees.
2. Line 24 muffin cups with liners. Press one cookie dough square evenly into the bottom of each liner.
3. Bake for 12 minutes, or just until the cookie dough is lightly browned. When done, reduce oven temperature to 325 degrees.
4. Meanwhile, in a large bowl, beat together softened cream cheese, sugar, brown sugar, vanilla, and sour cream until smooth and creamy.
5. Beat in eggs until just combined.
6. Fold in mini chocolate chips.
7. Divide mixture evenly between each muffin cup. Bake for 18 minutes.
8. Cool on the countertop for 30 minutes, then transfer to the refrigerator to chill.
9. Top with a dollop of whipped cream and a mini Chips Ahoy cookie.