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Double Chocolate Chip Mini Cheesecakes

Level
Easy
Prep
20 minutes
Cook
23 minutes
Servings
24 servings
  • These fun mini cheesecakes are easy to make and pack a double chocolate chip punch! Chocolate chip cookie dough create the crust and chocolate chips blend into the creamy cheesecake filling.
Key Ingredients
Toll House
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 36 oz
NET WT 36 oz (2 lb 4 oz) 1.02 kg
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
Ingredients
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.