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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 pkg refrigerated chocolate chip cookie dough bar
1 (8 oz) pkg cream cheese, room temperature
1/3 c. sugar
2 tsp vanilla
1 (8 oz) container whipped topping
1 ccup mini chocolate chips
12 mini Chips Ahoy cookies
Preheat oven to 350 degrees.
Prepare pan by placing the metal disks into each cup. Break apart 1/2 of cookie dough bar. (This recipe makes 12 cheesecakes but the bar contains 24 cookies. You can double this recipe and make 24 cheesecakes or just make the other 12 cookies another time.) Roll each cookie dough square into a ball and put it into an ungreased cup in the cheesecake pan. Bake at 350 for 12-14 minutes. Cool completely.
Cream together softened cream cheese and sugar. Add vanilla. Fold in about 2/3 of whipped topping and 1 cup chocolate chips. Spoon cheesecake mixture into a large zip-top bag. Clip a large piece of one corner off and pipe filling evenly over each crust. Use a knife or spatula to smooth tops of cheesecakes flat across top of pan. Freeze for about 3-4 hours (or overnight). Remove from freezer, pop cheesecakes out by pushing up on the bottom of each cup. (You have to push it up high enough to grab it by the cookie part.) Remove the metal disk from the crust. Pipe remaining 1/3 of Cool Whip on top of each cheesecake and decorate with a mini Chips Ahoy cookie. Keep refrigerated until serving.
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CHOCOLATE CHIP COOKIE MINI CHEESECAKES - Easy
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 pkg refrigerated chocolate chip cookie dough bar
1 (8 oz) pkg cream cheese, room temperature
1/3 c. sugar
2 tsp vanilla
1 (8 oz) container whipped topping
1 ccup mini chocolate chips
12 mini Chips Ahoy cookies
Preheat oven to 350 degrees.
Prepare pan by placing the metal disks into each cup. Break apart 1/2 of cookie dough bar. (This recipe makes 12 cheesecakes but the bar contains 24 cookies. You can double this recipe and make 24 cheesecakes or just make the other 12 cookies another time.) Roll each cookie dough square into a ball and put it into an ungreased cup in the cheesecake pan. Bake at 350 for 12-14 minutes. Cool completely.
Cream together softened cream cheese and sugar. Add vanilla. Fold in about 2/3 of whipped topping and 1 cup chocolate chips. Spoon cheesecake mixture into a large zip-top bag. Clip a large piece of one corner off and pipe filling evenly over each crust. Use a knife or spatula to smooth tops of cheesecakes flat across top of pan. Freeze for about 3-4 hours (or overnight). Remove from freezer, pop cheesecakes out by pushing up on the bottom of each cup. (You have to push it up high enough to grab it by the cookie part.) Remove the metal disk from the crust. Pipe remaining 1/3 of Cool Whip on top of each cheesecake and decorate with a mini Chips Ahoy cookie. Keep refrigerated until serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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