Mini Cookie Dough Cheesecakes

Mini Cookie Dough Cheesecakes
I thought it would be fun to celebrate John’s birthday a little early this year and…on a beach!  And if you like me on Facebook you know that I went out and bought a few new beach garments in expectation of the fun beach getaway I have been planning.This is all well and good but I’ve started to think that planning a vacation one week after Thanksgiving…when you have to wear a bathing suit was probably not the smartest idea I’ve ever had.  As you know from Wednesday, I have a lot of not-too-smart ideas but this one is a pretty big one, if I do say so myself.  I also can’t be the only woman in the world who dreads wearing a bikini after your favorite holiday when you stuff yourself on mashed potatoes, turkey, and pumpkin pie.

All of this just means, I could never live in Florida…or anywhere else warm.  Anyway, the point of all this is I have been depriving myself ice cream / dessert until we get to the beach.  I don’t think it’s doing much good since I only started 2 weeks ago!  Plus, John has been wondering where all the desserts went – so I made him these mini cheesecakes.  They are perfect for an individual (and really hard to pass up)!

Mini Cookie Dough Cheesecakes (adapted from I Wash, You Dry)
Serves:  12
Cookie Dough:
1 cup flour
1/4 teaspoon baking soda
1/3 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup mini chocolate chips
8 ounces cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla

Cookie Dough:  Sift flour and baking soda into a small bowl.  Set aside.  In a large bowl, beat butter, sugar, and brown sugar for 2-3 minutes until light and fluffy.  Beat in egg and vanilla.  Slowly beat in flour mixture until fully combined.  Then, mix in mini chocolate chips.  Set aside.

Place a cupcake liner into each cup of a 12-muffin tray.  Take 3/4s of the cookie dough mixture and evenly press it into the bottom of each cup.  Reserve the remaining cookie dough mixture and set aside.

Cheesecake:  Preheat the oven to 350 degrees.  In a medium-sized bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.  Pour the cream cheese mixture evenly over the 12 cookie-dough lined cups.  Break up the remaining cookie dough and drop on top of each.  Bake for 20-25 minutes until the tops are firm and do not jiggle when shook.  Let cool to room temperature.  Chill in the refrigerator at least 1 hour before serving.  To store, place the cheesecakes in an airtight container in the refrigerator; they will last up to 1 week.

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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