Mini Chocolate Chip Cheesecakes

If you love cheesecake, then our Mini Chocolate Chip Cheesecakes are for you! The muffin-tin cookie dough crust bakes up quick to be filled with a creamy no-bake filling that is just plain scrumptious.

Serves: 24

Cooking Time: 10 min

Ingredients

• 1 (18-ounce) package refrigerated chocolate chip cookie dough
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon unsweetened cocoa (see Note)

Instructions

1. Preheat oven to 375 degrees F. Coat a mini muffin tin with cooking spray.
    
2. Slice cookie dough into 24 slices. Roll each slice into a ball and place in prepared muffin tin. Press down in center of each, making a deep well. Bake 10 to 12 minutes, or until edges are set and "crusts" are light brown.
    
3. Remove from oven and press down in center of each with a spoon, making an indentation. Let stand 5 minutes then remove to wire racks to cool completely.
    
4. In a small bowl, with an electric beater on medium speed, beat cream cheese, sugar, and vanilla until smooth. Spoon 1 teaspoon cream cheese mixture into each cup. Dust tops with cocoa. Serve immediately, or cover and keep chilled until ready to serve.

Note

Instead of dusting these with the cocoa, you might want to top them with some cherry pie filling for a mini cherry-chocolate treat that kids of any age will love!