Cake

Double Chocolate Chip Mini Cheesecakes

Name: Double Chocolate Chip Mini Cheesecakes
Prep time: 20 s
Cook time: 23 s
Total time: 103 s
Yield: 24
Ingredients: 1 1/2 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough or 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough; 2 packages (8 ounces each) cream cheeseat room temperature; 3/4 cup granulated sugar; 2 tablespoons all-purpose flour; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morselsdivided

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

20 min

Cook

23 min

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

A tub of chocolate chip cookie dough with a "chocolate chip cookie dough" label and 3 chocolate chip cookies.

Refrigerated Cookie Dough

NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough

36 oz.

A package of semi-sweet mini morsels with a red label and three chocolate chip cookies.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

10 oz.

Ingredients

●

1 1/2 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough or 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
●
2 packages (8 ounces each) cream cheese, at room temperature
●
3/4 cup granulated sugar
●
2 tablespoons all-purpose flour
●
2 large eggs
●
1 teaspoon vanilla extract
●

3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

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.