Never choose between a cookie and cheesecake again! These mini cheesecakes use Toll House cookie dough and is stacked with a smooth chocolate chip cheesecake filling, topped with mini cookies!
Fill 12 muffin tins with parchment wrappers (these peel better than paper wrappers from this dessert).
Press 1 section of the cookie dough into the bottom of each muffin cup.
Bake for 12 minutes, until the cookie dough is lightly browned.
Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.
Add in the egg and mix by hand until combined.
Fold in ½ cup of the mini chocolate chips.
Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.
Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.
Cool the cheesecakes on the countertop for 30 minutes and then transfer to the refrigerator and chill for at least 2 hours to become firm.
Just before serving, whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form (but before the whipping cream turns to butter.)
Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle over the cheesecakes. Sprinkle remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.
Notes
Storage:
Store leftovers in the refrigerator for 5-7 days or freeze (without the whipped cream topping) up to 3 months.Notes:
We used a Nestle cookie dough package with 12 large sections of dough. These will puff up while baking in the cookie cups and appear to take up almost the full cavity right when you take them out of the oven. Let them cool a few minutes and they will shrink/settle back down, allowing room in the muffin tin for the cheesecake filling.Likewise, the cheesecake filling will fill the muffin cups all the way to the top. They will puff a bit while baking. They will settled down into a flat or slightly concave top once they have cooled and chilled.Whipped cream and toppings are optional. If you would like to prepare these in advance and freeze them, go ahead and cook them down completely, then freeze right in the muffin tin. Once frozen, transfer to a gallon size Ziploc bag and store in the freezer until ready to use. No need to thaw - the cheesecakes will thaw rather quickly once removed from the freezer and should be ready to eat by the time you whip the cream and decorate.You will have leftover mini chocolate chips and mini chocolate chip cookies.