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Bring on the Cheesecake!

January 27, 2010

Party dessert #2 – Miniature Chocolate Chip Cookie Cheesecake

The inspiration for this recipe comes from a  book called “Junior’s Cheesecake cookbook” by Alan Rosen & Beth Allen that I borrowed from the library.  They call their miniature cheesecakes “little fellas” and they are the perfect little serving size!  I used the original little fella cheesecake recipe and made 12 cheesecakes but probably had enough batter leftover to make 4-6 more but I reserved it to use in another recipe!

Miniature Chocolate Chip Cheesecake

  • 2 packages (8 oz) cream cheese at room temperature
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1/2 cup heavy cream
  • chewy chips ahoy cookies
  • chocolate syrup
  • 1/2 recipe chocolate ganache

The first thing you need to make these delicious little cheesecakes….a package of chewy chips ahoy cookies.

Preheat the oven to 350 degrees.

Line muffin tins with paper liners and place a cookie in the bottom of each well.

If you find that your cookies are not covering the bottoms of your muffin tins, just break off an extra piece of cookie and squash it into the bottom 🙂

Take about 6 cookies and roughly chop them into small pieces.  Set aside.

Do you have a mixer?   My mom bought me this awesome attachment for Christmas that scrapes down the sides of the bowl as it mixes.  It’s perfect for cheesecake batter!  If you don’t have this attachment, make sure you scrape the bowl often.

Mix one package of cream cheese with 1/3 cup sugar and the cornstarch and beat until smooth.  Add the second package of cream cheese and 1/3 cup of sugar and beat until the mixture is smooth.  Add the Vanilla.

Add eggs one at a time mixing until they are fully incorporated.

Beat the cream into the cream cheese mixture until it’s blended.  Be careful not to over mix.

Spoon batter into the cookie lined muffin cups until they are half full.

Add chopped cookie and drizzle with chocolate syrup.

Top with another spoonful of batter.

Bake for 20 minutes or until cakes are set.

Cool to room temperature and then transfer cakes to the freezer.

Once cakes are frozen, remove paper liners and top with Chocolate Ganache.


Remember last week I sent you here for a pink party?

Well the party was delayed but it’s happening this week and for 10 days!!!

Pop over to blooming on bainbridge  to check it out!

4 Comments leave one →
  1. January 27, 2010 8:10 am

    These look so delicious!

  2. January 28, 2010 12:34 pm

    yum yum yum!
    I made cookie dough cheesecake bars a while back and they were great, but I can only imagine that a whole slice would be so much better 🙂

  3. January 30, 2010 3:35 am

    Oh. My. Brilliant. Wow. These look amazing.

    You are awesome!


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