Cake

Double Chocolate Chip Mini Cheesecakes

NESTLÉ® TOLL HOUSE®
Double Chocolate Chip Mini Cheesecakes
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
23 min
Recipe Info - Serving Size
Servings
24 servings

These fun mini cheesecakes are easy to make and pack a double chocolate chip punch! Chocolate chip cookie dough creates the crust and chocolate chips blend into the creamy cheesecake filling.

Double Chocolate Chip Mini Cheesecakes from NESTLÉ® TOLL HOUSE® are the ultimate sweet treat for any occasion. This easy recipe, suitable for all skill levels, features a delicious crust made with NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough, adding a delightful crunch to every bite. The rich, creamy cheesecake filling is perfectly balanced by the addition of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, making these chocolate chip mini cheesecakes an irresistible indulgence.

The magic of these chocolate chip mini cheesecakes lies in their simplicity and rich flavors. Imagine biting into a dessert where each layer offers a unique texture and taste—starting with the crisp cookie crust and followed by the smooth, chocolate-studded cheesecake. This chocolate chip mini cheesecake recipe is not only a visual delight but also a flavor explosion that's sure to delight your taste buds.

In less than an hour, you can whip up this delectable dessert that’s perfect for any gathering. Whether you're celebrating a special occasion or simply craving a sweet treat, these mini cheesecakes are sure to impress. Don’t miss out on trying this incredible recipe from NESTLÉ® TOLL HOUSE®—it’s a dessert experience you won’t forget!

Make It

Step 1

Preheat oven to 325° F. Paper-line 24 muffin cups. Place 1 level tablespoon of cookie dough (1 square if using bar dough) into each muffin cup.

Step 2

Bake for 10 minutes or until cookie has spread to edge of cup.

Step 3

Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; mix well. Stir 1/2 cup morsels into batter. Spoon 2 heaping measuring tablespoons of batter over each cookie in cup.

Step 4

Bake for additional 13 to 15 minutes or until just set but not browned. Remove from oven to wire rack. Cool completely in pans on wire rack. Refrigerate for 1 hour.

Step 5

Melt remaining 1/4 cup mini morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle lightly over each cheesecake just before serving.

Ingredients

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