If you’re anything like me, the allure of creamy cheesecake intertwined with the indulgent taste of cookie dough is simply irresistible. Mini Cookie Dough Cheesecakes are the perfect marriage of these two decadent desserts, allowing you to enjoy a delightful bite-sized treat that’s great for any occasion. Picture a buttery crust made from Oreo cookies, topped with a luscious cheesecake filling, and finished with dollops of edible cookie dough. This dessert is not just a treat; it’s a celebration of flavors and textures, and today, I’m excited to share how to make them!
Why You’ll Love This Recipe
These Mini Cookie Dough Cheesecakes are a game changer for dessert lovers. Here’s why you’ll adore this recipe:
- Rich and Decadent: The combination of cream cheese and cookie dough creates a flavor explosion in every bite.
- Perfect Portion Sizes: Mini cheesecakes mean no need for slicing; just grab and enjoy!
- Easy to Make: With straightforward steps, you can whip up these treats even if you’re a beginner in the kitchen.
- Customizable: Add your favorite toppings or mix-ins to make them your own!
Your Shopping Guide
Before diving into the kitchen, let’s gather everything you need to make these Mini Cookie Dough Cheesecakes. Here’s your shopping list:
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon powdered sugar
- 1 pinch salt
- 3/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons mini chocolate chips
- 12 Oreo cookies
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla
- 1 egg
- Mini chocolate chips for garnish
Cook’s Kit
To make your baking experience smooth and enjoyable, ensure you have the following tools:
- Mixing bowls: For combining your cookie dough and cheesecake batter.
- Electric mixer: To achieve a light and fluffy cheesecake filling.
- 12-cup muffin tin: Perfect for baking your mini cheesecakes.
- Cupcake liners: To make removing the cheesecakes a breeze.
- Measuring cups and spoons: For precise ingredient measurements.
- Spatula: For folding in the cookie dough and spreading the cheesecake batter.
Mini Cookie Dough Cheesecakes in Steps
Let’s get baking! Follow these easy steps to create your Mini Cookie Dough Cheesecakes.
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, combine the softened butter, granulated sugar, brown sugar, powdered sugar, and a pinch of salt. Mix until creamy. Add in the vanilla extract and stir until well combined. Gradually add the all-purpose flour and mix until a soft dough forms. Finally, fold in the mini chocolate chips.
Step 2: Form the Crust
Take about a tablespoon of the cookie dough mixture and press it into the bottom of each muffin liner to form the crust. Make sure it is evenly spread across the bottom.
Step 3: Make the Cheesecake Filling
In a separate mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, flour, vanilla extract, and the egg. Mix until everything is well combined and there are no lumps.
Step 4: Assemble the Cheesecakes
Spoon the cheesecake filling over the cookie dough crusts in each muffin cup. Fill until about three-quarters full to allow for rising.
Step 5: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
Step 6: Cool and Top
Remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, top with extra mini chocolate chips and any leftover cookie dough if desired.
What to Use Instead
If you’re missing some ingredients or looking for alternatives, here are some options:
- Butter: You can use coconut oil or vegan butter for a dairy-free version.
- Granulated Sugar: Substitute with coconut sugar or a sugar alternative like stevia.
- Cream Cheese: Use a dairy-free cream cheese for a vegan option.
- Egg: Replace with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
Author’s Commentary
These Mini Cookie Dough Cheesecakes are not just visually appealing; they are incredibly satisfying to eat. The combination of creamy cheesecake with the chewy cookie dough is a match made in heaven. This recipe is perfect for parties, gatherings, or just a simple night in with loved ones. Feel free to experiment with different flavors of cookies or add toppings like caramel or crushed nuts for an extra layer of flavor. Enjoy the process, and don’t forget to have fun while baking!
Cooling, Storing & Rewarming
After baking, allow your Mini Cookie Dough Cheesecakes to cool completely at room temperature. Once cooled, they can be stored in an airtight container in the refrigerator for up to five days. If you want to enjoy them warm, simply pop them in the microwave for about 10-15 seconds. They are best served chilled, but a little warmth adds a unique touch!
Your Questions, Answered
Can I make these Mini Cookie Dough Cheesecakes ahead of time?
Absolutely! These cheesecakes can be made a day in advance. Just store them in the refrigerator until you’re ready to serve.
Can I freeze the cheesecakes?
Yes, you can freeze them! Once fully cooled, wrap each cheesecake in plastic wrap and place them in an airtight container. They can be frozen for up to three months. Thaw in the refrigerator before serving.
What if I don’t have Oreo cookies?
You can substitute Oreo cookies with any chocolate wafer cookies or even graham crackers mixed with cocoa powder for a different flavor profile.
Can I add other mix-ins to the cookie dough?
Definitely! Feel free to add nuts, dried fruits, or different types of chocolate chips according to your taste preferences.
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That’s a Wrap
There you have it! A delightful recipe for Mini Cookie Dough Cheesecakes that are sure to impress your family and friends. With their creamy texture and cookie dough goodness, these treats are perfect for any occasion. So, roll up your sleeves, gather your ingredients, and get ready to indulge in a dessert that you’ll want to make again and again. Happy baking!
Mini Cookie Dough Cheesecakes
Ingredients
For the Cookie Dough:
- 1/4 cup butter softened
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon powdered sugar
- 1 pinch salt
- 3/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons mini chocolate chips
For the Cheesecake Filling:
- 12 pieces Oreo cookies
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla
- 1 piece egg
- to taste Mini chocolate chips for garnish
Instructions
Steps to Make Mini Cookie Dough Cheesecakes
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, combine the softened butter, granulated sugar, brown sugar, powdered sugar, and a pinch of salt. Mix until creamy. Add in the vanilla extract and stir until well combined. Gradually add the all-purpose flour and mix until a soft dough forms. Finally, fold in the mini chocolate chips.
- Take about a tablespoon of the cookie dough mixture and press it into the bottom of each muffin liner to form the crust. Make sure it is evenly spread across the bottom.
- In a separate mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, flour, vanilla extract, and the egg. Mix until everything is well combined and there are no lumps.
- Spoon the cheesecake filling over the cookie dough crusts in each muffin cup. Fill until about three-quarters full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
- Remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, top with extra mini chocolate chips and any leftover cookie dough if desired.
Equipment
- Mixing Bowls
- Electric Mixer
- 12-cup muffin tin
- Cupcake liners
- Measuring cups and spoons
- Spatula
Notes
- These cheesecakes can be made a day in advance; just store in the refrigerator.
- They can be frozen for up to three months; wrap each cheesecake in plastic wrap.
- For a dairy-free version, substitute butter with coconut oil and cream cheese with dairy-free options.
