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A wooden background with white textured tea towel. An oval off white platter rests with 9 mini cheesecake on top and a scoop with cheesecake batter to the right.
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Mini Chocolate Chip Cheesecakes with a Cookie Crust

Prep Time15 minutes
Cook Time35 minutes
2 hours
Total Time2 hours 50 minutes
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

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.