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Chocolate Chip Cookie Cheesecakes

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These individual mini cheesecakes have cookie bottoms topped with chocolate chip cheesecake. A beautiful dessert for fancy parties- or for just surprising your friends and family with a fun treat!

I have to give much of the credit for the “cuteness factor” of these to a wonderful cheesecake pan.  I’ve been seeing a lot of mini-cheesecakes online recently  and I just love how beautiful they are- and how fun!  I finally went on a search for how these are being made and saw everything from circular molds with tin foil wrapped tightly around the bottoms to this wonderful (WONDERFUL!) mini cheesecake pan.  I got the Chicago Metallic brand and I just love it.  I want to hug whoever invented these—they are perfect.

Check it out– you have a muffin tin sized pan but each cup has a hole in the bottom.  You get a metal disk that goes inside each cup.  Make your cheesecakes and push up on the disk– out comes this fun (!!) dessert.  I *love* this idea.  (Plus they make them in Squares too- but they are a little more expensive so I’m waiting….)

I love cookies and cheesecake together- thats why I chose this combination.

INGREDIENTS:

  • One Nestle Chocolate Chip Cookie Dough Bar (the refrigerated dough that is scored into squares)
  • 8 oz. of Philadelphia Cream Cheese
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 1 (8 oz) container of Cool Whip
  • 1 c. mini chocolate chips
  • 12 mini Chips Ahoy cookies.

DIRECTIONS:

  • 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 un-greased 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 Cool Whip and  1 c. 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. (This took a little practice for me- 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.

My thoughts:  I think a perfect dessert is one that makes you say, “wow- that looks amazing” but then tastes just as good as it looks.  Try this one and let me know what you think dear readers.   Let’s hear it for the inventors of fun new kitchen gadgets!!!!  Yay!  Have a great weekend!

4-17-12:  I just love it when you all try a recipe I’ve posted and share it on your blogs!  Here’s an adorable blog called Two Girls Cooking that tried this recipe and posted it with wonderful step-by-step photos (cute kids and all…)  Thanks for sharing your adventures with us Patricia!!!

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

74 responses »

  1. These look so yummy! Very beautiful presentation. Chocolate chip cookie and cheesecake seem like a match made in heaven! Well done.

    Reply
  2. If back to back cheesecakes recipes wasn’t enough, you combine the second with cookie….too much good stuff!

    Reply
  3. Cheesecake is my favorite dessert so I am totally drooling over this! Yum!

    Reply
  4. they look fantastic! I love chocolate chip cookies and cheesecakes! 🙂

    Reply
  5. Oh, dear.. my kitchen is already overflowing with equipment and pans and now I really, really want this pan!! Just think of the things you could make in it! And I love that you can push stuff out at the end. I was thinking of some savory ideas as well! But I think you cheesecake idea is the best!! Love everything about this post today!

    Reply
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  7. Wow… not only do these cupcakes look amazing… but now I am going to have to go out and buy the mini cheesecake pans (and I have no space left in my kitchen!).

    Reply
  8. Love all the cheesecakes lately! SO tempting..

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  9. Thanks for the shout-out and the great recipe! We shared it on our Facebook page.
    http://www.facebook.com/ChicagoMetallic

    So glad you are enjoying the mini-cheesecake pan!
    🙂

    Reply
  10. My sister in law bought me 2 pans for my birthday…. I can’t wait to make something. Thank you Dianna xoxo

    Reply
  11. I’ve been toying with the idea of purchasing the pan that you used; after seeing your results, I now know it’s on my ‘must buy’ list!

    Reply
  12. These are absolutely adorable, and look delish!! I have one of those pans, too, but I haven’t used it yet… I guess I should get on that! 🙂

    Reply
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  15. Ooh… these look divine! Will definitely be giving these a go!

    I happened across a mini cheesecake pan about 6 months back and just KNEW I had to have it. Like you I LOVE LOVE LOVE it – it has pretty much almost become my most used kitchen tray…

    They are perfect!
    ♥♥♥

    Reply
    • Thanks! Just took a peek at your blog— chocolate rolo cheesecake and maple on top– plus that cute decoration?? wow. Sounds delicious and looks just beautiful- thanks for visiting, hope you enjoy the recipe!

      Reply
  16. I just made these yesterday and they are beautiful and tastes just as good.\
    I’m linked it back to your site!
    Patricia

    Reply
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  19. Thank you so much for the blog shout out. Glad you liked these. I was like you, seeing these little pans and had to try them.
    I have larger sized tart pans too! Oh my, I’ve gotten a few good treats out of those!!
    Thank you again!
    Patricia
    Two Girls Cooking

    Reply
  20. Did you put saran wrap all over the pan when you put it in the freezer. I am making them tonight! Can’t wait!

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  21. Would this recipe work in cupcake liners and be cookiedough cheesecake cupcakes? Sounds yummy!!

    Reply
  22. Nancy J. Baker

    Well, you sold me!! My pans arrive tomorrow. These will be made tomorrow night!! Can’t wait. I hope you get a cut on the sales of the pans! TFS!

    Reply
    • I’m excited to hear how they turn out for you! I was just thinking that I need to do another dessert idea in those pans… I love them! If you ordered them by clicking on my link I do get about a 6% referral- which is about 80 cents– so thank you! Hope you love them!

      Reply
  23. I received the mini cheesecake pan I ordered from Amazon just today! I will be making these chocolate chip cookie cheesecakes this weekend. Thank you for the great ideas. I will let you know how they turn out. I hope to do some experimenting with this pan, as well. It really is the best invention ever.

    Reply
  24. Do you think these could be made in a cupcake pan with liners? I would love to make this but dont want to wait to order the pan

    Reply
  25. These look and sound awesome and easy to make! I can’t wait to give them a try!

    Reply
  26. I bought the pan and surprised my family with this wonderful innovative dessert. I used my own chocolate chip cookie recipe for the cookie dough and made little cookies for the toppers. It was a WOW 5 star winner with my family!

    Reply
  27. Great recipe and it was a hit with my friends!

    Reply
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  30. I just made these and brought them into work. My coworkers RAVED about them. I almost didn’t want to give them the recipe so they wouldn’t know just how easy it was.

    I bought the pan just for these and now I have all sorts of ideas for it. Lemon bars, anyone?

    Reply
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  32. Hi, I really want to make these, and I want to make these very soon, and I do not have this pan, I only have a cupcake pan. How do you think it would work out if I used a cupcake pan, and maybe put the cupcake paper cups in, so I could remove them out of the pan when done…? Please let me know your input! Thank you so much!

    Reply
    • Hi! Well…you are the 3rd person to ask that in the comments and I can only tell you what I told them- I just don’t know..? (But please tell us if you try it and it works for you!) I’ve used this cheesecake filling in the little mini graham crusts before, if you can live without the cookie crust. Put the filling in the graham crusts, put a little whipped cream on top and garnish with a mini cookie maybe? Good luck!!! Hope whatever you try is a huge success!

      Reply
      • Sorry, I didn’t see that other people have asked that same question. Well, I am going to use cupcake papers, and try it that way. I really feel like it will work. If not, it’ll just be a learning mistake! Either way I will definitely post the outcome! Thank you.

        Reply
        • I’m so excited you are trying them!! I’ve got my fingers crossed!!! I feel like they will work too- especially if you serve them cold….let us know!!!!!

          Reply
          • I will! All these desserts are so amazing looking, and simple! I am definitely going to try some others as well! I’ve decided to make these Christmas eve, for Christmas dessert!! So the 26th, I’ll be letting you know! Once again, thank you for everything!

            Reply
      • Well, I made them! Absolutely amazing. I want to say first that I dislike cheesecake. I talked with so many people about this recipe, because it’s not a normal cheesecake. Cheesecake has eggs in it. So I was hoping that since this doesn’t call for eggs, that it would taste okay. I feel using cool whip versus eggs, or anything else in it, makes it utterly delicious! It does taste like cheesecake, but it’s not so thick and heavy like cheesecake! Like I said, I dislike cheesecake, and I think these cookies are to die for! They’re so cute! I DID use a cupcake pan with cupcake papers. They came out beautiful. The only thing is, the papers left ridges in the cookies, however I personally like the look of that. I have tons of pictures already, lol, so just let me know if you’d like to see them. Thanks for this recipe, it’s definitely a keeper!

        Reply
        • YAY!!!!! I’m so glad you were pleased with the results! Thanks so much for sharing them with us– I think we can definitively say that this recipe works in a muffin tin with AND without liners thanks to all of you who experimented! Glad you like the flavor too- its one of my favorite cheesecake-ish recipes and I use it in lots of things 🙂 Enjoy!

          Reply
  33. I made these this evening for a dinner I am hosting tomorrow, they turned out great. I did not use a mini cheesecake pan – I used a muffin tin, greased with crisco before cookies, when cookies were 1/2 cool I ran a butter knife around the edges and released them from the pan, when totally cool I sprayed the tin lightly with cooking spray then added the cheesecake mixture. They have been in the freezer for a few hours now, I just took took one out to test – again running butter knife along edge and scooped up. It worked perfect ! They are wider than the cute little cheesecake pan ones but they still look fab! I will email u a pic if I can figure out how!

    Reply
    • Thanks SO much for sharing this here- Brittany will be so happy to see that it works I think 🙂 You can share the picture on the easybaked facebook page, or connect with me there with a private message and I will send you my email. I really need to get on it and connect an email with this site!! lol. If you share the photo I can add it to the post with your instructions 🙂 Enjoy your yummy little cheesecakes today at your dinner!!

      Reply
      • I actually have talked to other people who have done what I am going to do! They used a cupcake pan, with the cupcake papers! I am too excited, I can’t wait until tomorrow, so I’m making some today and tomorrow! I will definitely take pictures! They probably won’t be as cute as these, but they’ll taste the same 🙂

        Reply
        • Aw good! They will def taste just as scrumptious. I knew mine weren’t going to look as pretty without the cheesecake tin too but I wanted them as clean cut as possible so I opted out from using the cupcake liners (in scouring google I found this is what most fold did for baked mini cheesecakes) – I didn’t want little ripples along the sides. I posted pics of how they turned out on easybaked’s Facebook page! ENJOY

          Reply
  34. Hi – How far in advance do you think I can make these? Thanks!

    Reply
    • I would think if you covered them really well in the freezer- still in the pan- you could keep them a couple of weeks. Just add your toppings when you are ready to serve them!

      Reply
  35. Love this – brilliant! And I just saw this pan today and wondered if it was worth the purchase-looks like it worked! Haven’t checke out the rest of your blog but can’t wait to look around! p.s love the presentation !

    Reply
    • Thank you so much- and welcome! The pan is worth the purchase if you like pretty food- lol! All of the recipes I make in it would work in a cupcake liner, but are SO much prettier in the mini cheesecake pan. I catch myself dreaming up new things to try in it all the time, and that’s just so fun!! 🙂

      Reply
  36. I really want to make these, but I can not find that pan anywhere. Will it work with a Muffin tin and cupcake liners?

    Reply
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  39. Do you serve the dessert frozen? The recipe says to freeze for 3-4 hours or overnight, then refrigerate before serving – But I wanted to be clear.

    Reply
  40. do you have to use a mini cheesecake pan or can you just use a normal cupcake pan?

    Reply

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