When Natasha from That’s So Yummy offered up this guest post on Chocolate Chip Cheesecake Cookie Cups, how could I possible resist?!
Especially when accompanied by this description “…a chocolate chip cookie layered with creamy cheesecake mixture, then topped with fresh whipped cream and sprinkled with mini chocolate chips.” Yum!
Read on for the full recipe & step-by-step details from Natasha!
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INGREDIENTS FOR CHOCOLATE CHIP BOTTOM LAYER
1 cup (2 sticks) butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2.5 cups flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips
INGREDIENTS FOR CHEESECAKE TOP LAYER
2 8-oz packages of cream cheese (16 oz total)
1 can of sweetened condensed milk (14 oz)
2 large eggs
2 teaspoons of vanilla extract
mini chocolate chips
INGREDIENTS FOR WHIPPED CREAM
2 cups of heavy cream
1/4 cup confectioners sugar
ADDITIONAL INGREDIENTS:
mini chocolate chips
optional: mint leaves for garnish
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DIRECTIONS:
“First make the chocolate chip cookie dough. Beat butter, sugar, and granulated sugar until fluffy, then beat in vanilla and eggs. Whisk flour, baking soda, and salt in a separate bowl, then slowly stir into the butter mixture. Add chocolate chips and chill for 30 minutes or freeze until ready to use.
Preheat Oven to 325 degrees F. Paper-line 24 muffin cups. Fill the bottom of each muffin cup with layer of cookie dough (approximately 1 tablespoon or more, depending on how thick you want the cookie crust).
Bake for 10-12 minutes until cookie crust has spread to the edge of the muffin cup.
In a medium-sized bowl beat cream cheese.
Add sweetened condensed milk.
Then add eggs & vanilla.
Beat all of the combined ingredients until smooth.
Now this is what I call smooooooooottttthhhhhhhhhhh.
Spoon 3 tablespoons of cream cheese mixture over each cookie in cup.
Bake for additional 15 minutes or until cream cheese sets. Cool completely on wired rack and then place in the fridge to cool for at least an hour.
Now try not to attack these babies yet… I know pure and utter torture!
While the cheesecake cups cool, make the whipped cream. Whisk heavy cream until soft peaks form. Add confectioners sugar and whisk until combined. Cover tightly and refrigerate.
Once the cheesecake cups are cooled, place a dollop of whipped cream on top and sprinkle mini chocolate chips.
Enjoy!”
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For more yummy treats & tutorials from Natasha, check out her website – www.ThatsSoYummy.com!
Comments 33
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33Comments
I just made them with the original recipe…the cheesecake was perrrfect! But, I had to cook it for 30 minutes. I was afraid the cookie would burn but they turned out pretty good :)
I’m still in the process of finishing these but all the measurements worked perfectly for mine.
I can NOT wait to have everyone dig into these tiny wonders. :)
MAKE SURE YOU DO NOT OVER MIX the cheesecake batter, this could make it a little different consistency. I definitely have more cookie batter left than cheesecake mix. I’ll just make a few cookies. :) Gives me something to snack on now and keep me away from the cheesecakes! :)
I just wanted to send you a note saying, I’ve been making these for the past year and a half and they are the most requested desert by my family and friends- SO delicious!! Thank you for sharing this recipe!!!