mini chocolate chip cheesecakes
(1 rating)
No Image
This recipe is just as fun for kids to make as it is to eat. The miffin-tin cookie dough crust bakes up quick to be filled with a creamy no-bake filling that is scrumptious.
►
(1 rating)
yield
24 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For mini chocolate chip cheesecakes
-
18 ozpackage refrigerated chocolate chip cookie dough
-
18 ozpackage cream cheese, softened
-
1/3 csugar
-
1/2 tspvanilla
-
1/2 tspunsweetened cocoa or cherry pie filling
How To Make mini chocolate chip cheesecakes
-
1Preheat oven to 375 degrees. Coat mini muffin tin with cooking spray. Slice cookie dough into 24 slices. Roll each slice into a ball and place in prepared muffin tin. Press down in center of each, making a deep well. Bake 10-12 minutes or until edges are set and "crusts" are light brown.
-
2Remove from oven and press down in center of each with spoon, making an indentation. Let stand 5 minutes, then remove to wire rack to cool completely.
-
3In a small bowl on medium speed, beat cream cheese, sugar and vanilla until smooth. Spoon 1 teaspoon cream cheese mixture into each cup. Dust each top with cocoa or top each with small amount of cherry pie filling. Serve immediately or cover and keep chilled until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT