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Cookie Dough Mini Cheesecakes

Bursting with cookie dough flavor from the crust all the way up to that brown sugar whipped cream topping, these cookie dough mini cheesecakes are sure to be a crowdpleaser with all of the cookie lovers in your life. 
Course: Cheesecake, cookie dough, Cookies, Dessert
Cuisine: Dessert
Keyword: cheesecake, chocolate chip cookies, cookie, dessert
Servings: 10

Ingredients

  • FOR THE CRUST:
  • 1 ¾ Cups Crushed crunchy chocolate chip cookies, like Annie’s or Chips Ahoy
  • ½ Cup Salted butter, melted
  • 1 Tablespoon Granulated sugar
  • FOR THE CHEESECAKE FILLING:
  • 8 Ounces Cream cheese, softened
  • ⅓ Cup Dark brown sugar, packed
  • ¼ Cup Heavy cream
  • 2 Teaspoons Pure vanilla extract
  • 1 Large Egg
  • ½ Cup Mini chocolate chips
  • FOR THE EDIBLE COOKIE DOUGH:
  • ½ Cup Salted butter, softened
  • ¼ Cup Granulated sugar
  • ¼ Cup Dark brown sugar, packed
  • 1 Teaspoon Pure vanilla extract
  • ½ Teaspoon Salt
  • 3 Tablespoons Heavy cream
  • 1 Cup All purpose flour
  • ¾ Cup Mini choclate chips
  • FOR THE WHIPPED CREAM:
  • 1 Cup Heavy cream
  • 2 Tablespoons Dark brown sugar, packed
  • ½ Teaspoon Pure vanilla extract
  • Extra mini chips and cookie crumbs for toppings, optional

Instructions

  • Preheat the oven to 350°. 
    Make the crust: place cookies in a food processor, and grind until crust. Alternatively you can use a gallon baggie and a rolling pin, and crushed by hand. Mix crumbs and butter until the texture is like coarse sand.
    Using a 2 tablespoon measuring cup, spoon 2 tablespoon of crust into each cupcake wrapper, using the bottom of a glass or measuring cup to press down until even.
  • Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix until well incorporated. Add remainder of ingredients, and mix until smooth and lump-free, about 30 more seconds. 
    Fill with about ¼ cup cheesecake filling, to just below the top of each liner. Bake at 350 degrees for 15-18 minutes or until set on the outside and slightly soft in the middle. Allow to cool completely.
  • For the edible cookie dough toppers: combine the salted butter, granulated sugar, packed brown sugar, vanilla extract, and heavy cream, whisking until combined, about 30 seconds. Add the salt, and the flour, mixing until combined. Fold in the mini chocolate chips. Roll out the cookie dough between two layers of parchment paper, and place in the freezer for about 10 minutes to harden up a bit. This will make cutting the edible cookie dough discs out much easier. Using a 2 to 3 inch cookie cutter, cut 10 discs out to place on top of the cool cheesecakes before adding the whipped cream.
  • Place all whipped cream ingredients in a small bowl and whip until stiff peaks form. Spoon or pipe onto cheesecakes and top with additional mini chips and cookie crumbs if desired.
    Cover and store any leftovers in the fridge for up to three days. Best stored without whipped cream; add right before serving each day. 
    Makes 10 mini cheesecakes. 
    Enjoy! 
    *It has been said that there is a small risk of E. coli when consuming raw flour. If this concerns you, microwave your flour for 1 minute 15 seconds, or until a 160° temperature is reached. Allow to cool completely and proceed with the edible cookie dough recipe. 

Notes

See bl0g for dairy and gluten dietary substitutions.