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Mini Cookie Dough Chocolate Cheesecakes
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Ingredients: For the crust: | |
1 cup | graham cracker crumbs |
4 tbs | room temperature unsalted butter |
1/4 tsp | salt |
1 tbs | sugar |
For the cheesecake filling: | |
2- 8 oz packages | cream cheese, room temperature |
3/4 cup | sugar |
1 cup | chocolate chips, melted |
3 | eggs |
1/4 tsp | salt |
1 tsp | vanilla extract |
For the frosting: | |
1/4 cup | unsalted butter |
1/2 cup | brown sugar |
1 cups | all purpose flour |
1/2 tsp | vanilla extract |
1/8 tsp | salt |
1/4 cup mini | chocolate chips |
2-3 tbs | milk |
Instructions:
Preheat oven to 350.
Line 18 muffin tins with cupcake wrappers.
In a bowl mix together your crust ingredients until crumbly.
Divide crust up and press into the bottom of your cupcake liners.
In a mixing bowl, mix you sugar, cream cheese and melted chocolate together until smooth. Slowly whisk in eggs, salt and vanilla extract until smooth.
Pour into cupcake liners filling only about 1/2-3/4 of the way.
Bake for about 20-30 minutes, or until the centers are set and no longer jiggle.
Allow to cool completely before frosting.
To prepare your frosting, in a small sauce pan over medium add butter and brown sugar. Heat until it has all melted and starts to boil. remove from heat and allow to cool to room temperature.
In the bowl of your electric mixer using the paddle attachment, mix butter and sugar mixture with salt and vanilla extract. Turn mixer to low and mix in your flour 1/2 cup at a time until the dough comes together. Mix in milk 1 tbs at a time until the cookie dough has the texture of frosting. Slightly sticky, thick but soft enough that you could pipe it.
Fold in chocolate chips.
Dollop or pipe frosting on top of each cheesecake and refrigerate for at least 3 hours before serving. Unwrap papers from each cheesecake and enjoy.
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