Mini Chocolate Chip Cheesecake with a Cookie Crust

These Mini Chocolate Chip Cheesecakes with a Cookie Crust are the perfect bite-sized treat for any occasion. A soft, chewy cookie base pairs perfectly with the rich and creamy cheesecake filling, dotted with mini chocolate chips in every bite. They’re easy to make, fun to serve, and totally irresistible. Whether it’s for a party or a weeknight dessert, these little cheesecakes always disappear fast!

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Mini Chocolate Chip Cheesecakes with a Cookie Crust

Prep Time15 minutes mins

Cook Time35 minutes mins

2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: best cookies, cheesecake, chocolate chip, einkorn chocolate chip cookies, mini cheesecake

Servings: 16

Equipment

• 2 baking sheets
• 2 bowls
• 1 mixer or beater
• 2 muffin tins
• 1 oven safe container filled with water
• cupcake liners

Ingredients

Chocolate Chip Cookies

• 2 ¾ cup all-purpose einkorn flour
• 1 tsp baking soda
• 1 tsp pink Himalayan salt
• 1 cup organic butter
• ¾ cup organic brown sugar
• ¾ cup evaporated sugar swap for organic granulated sugar
• 2 tsp organic vanilla extract
• 2 large egg (room temperature)
• 1 cup chocolate chips (real good or nestle simple)

Cheese Cake

• 9 chocolate chip cookies From above recipe
• 3 tbsp organic butter melted
• 4 8 oz cream cheese blocks
• 2 eggs
• 3 tsp organic vanilla
• ⅓ cup organic sour cream
• ¾ cup organic cane sugar
• 6 oz mini simple chocolate chips

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Instructions

Chocolate Chip Cookies

• Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
• In a small bowl, whisk together the dry ingredients of 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, and 1 tsp pink Himalayan salt
• In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted,¾ cup organic brown sugar, ¾ cup evaporated sugar, and2 tsp organic vanilla extract. Mix until light and fluffy.
• Beat in the 2 large egg until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the 1 cup chocolate chips until evenly distributed throughout the dough.
• Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
• Refrigerate for at least 30 minutes.
• Bake for around 10-12 minutes, or until the edges are golden brown.
• Remove from the oven and immediately use the smoosh technique. Smoosh the sides in towards each other slightly with 2 forks.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cheesecake

• Preheat the oven to 325℉
• In a food processor blend together 9 chocolate chip cookies and 3 tbsp organic butter melted.
• In a medium bowl, beat together 4 8 oz cream cheese blocks, 2 eggs, 3 tsp organic vanilla, ⅓ cup organic sour cream ¾ cup organic cane sugar.
• Once well mixed, stir in 6 oz mini simple chocolate chips.
• Line 2 cupcake tins with liners. Spoon 1 over filled tbsp. of the cookie crumb mixture into the bottom and press until a crust is formed.
• Scoop one large cookie scoop of the filling mixture into each cupcake tin.
• Place a small oven safe dish filled with water at the bottom of the oven.
• Place the muffin tins in and bake 22-28 minutes or until cracks form.
• Remove and let cook to room temperature.
• Place in the refrigerator at least 2 hours until cooled. Be sure to cover after 2 hours. Serve or save for late.

Notes

Cookie Storage

• You can store these in an airtight container on the counter or  in a freezer bag and freeze until you are ready to eat.  To thaw out simply set out on the counter.
• You can swap regular flour for all purpose flour for every 1 cup or einkorn flour use ¾ cup all purpose flour. 

To Freeze Cheesecakes:

After they come to room temperature instead of placing in the refrigerator, place in the freezer.  Freezer for 2 hours.  Remove and place in a freezer safe Ziploc bag. Store in the freezer for up to 2 months.