mini cheesecakes with chocolate cookie base

cheesecake with cookie base

Last month, when it was time to make cookies to leave out for Santa on Christmas Eve, my insistent soon-to-be 8 year old decided we needed a chocolate cookie instead of the butter cookies we had made the day before. I searched my recipes, but nothing jumped out at me as the perfect chocolate cookie for Santa, so I did the logical next step by going to Mel’s Kitchen Cafe. There I found her White Chipper Chocolate Cookies. Perfect! We made a batch on Christmas Eve and we all loved them, as I’m sure Santa did as well, based on the empty plate we found the next morning.

One thing about this recipe: It makes a lot of cookies. At least 4 dozen. Which got us wondering what we could do in addition to regular cookies because even though we’re cookie lovers, even the most delicious cookie can seem boring when you have over 4 dozen of them to eat. My soon-to-be college freshman daughter immediately thinks of cheesecake when we’re brainstorming things to bake. I remembered the other mini cheesecakes she made, the ones with an Oreo as the base. I thought, why not use one of these delicious white chipper chocolate cookies as the base? We were drooling just imagining how yummy it would taste!

So that’s what we did last week. We made the cookies as per Mel’s recipe, and made two dozen as regular cookies.

white chipper chocolate cookies (2)

The remaining cookie dough was put into muffin tins lined with paper liners. We put in one rounded tablespoon of dough into each paper liner. These in the muffin tins we took out of the oven on the lower end of the baking time — just before the 9 minutes were up. (We used 2 pans, for a total of 24 mini cheesecakes.)

cookies in muffin tins

After they were baked and cooled, my daughter made the cheese cake using the basic Philadelphia cream cheese recipe, but halved the ingredients, which ends up being:

  • 2 8-ounce packages of cream cheese
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs

Once those ingredients were blended together, she put a large scoop of this cream cheese mixture onto each of the cookies in the paper liners in the muffin tins, filling them about 1/2 – 2/3 full.

cookie base with cheesecake

These little goodies were baked at 325F for 20 minutes. Once cooled, they needed to be refrigerated for a couple hours before serving.

cheesecake with cookie base (2)

Good news: They were as delicious as I expected they would be! And I think next Christmas Eve we may surprise Santa with one of these mini cheesecakes instead of just cookies. We’ll be the favorite house on his route!

chocolate mousse cheesecake pie

Say it with me:  Chocolate Mousse Cheesecake Pie. Makes you smile, doesn’t it?

When I saw those words in the subject line of an email about a blog post over at mel’s kitchen cafe, I knew it wouldn’t be long before it was recreated in my kitchen. I knew this even before clicking on the link. Once I did click, and saw all the great pictures and read the recipe, I knew it was going to happen very, very soon.

I showed the recipe to my daughter and she instantly agreed that we’d have to make it, so why not for Thanksgiving. Great idea! In addition to the apple pie and pumpkin pie that I had planned to make, a chocolate dessert would be a nice option. We were right. It was a perfect compliment to the fruit pies.

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I’m not going to type out the recipe here, instead I’m linking to the original (see above). We followed the directions exactly, other than using a graham cracker crust instead of an Oreo crust (because we had it handy). Oh, and we left the cheesecake part in the oven for just a few minutes too long by mistake, but that didn’t alter the taste at all.

So if you’re like us and the name alone makes you drool, go over to mel’s kitchen cafe and try this recipe. You won’t be disappointed!

cookies and cream mini cheesecakes

Technology is a great thing. Very helpful. Extremely convenient. My teens have cell phones and we find it’s easier to text each other rather than yell up or down the stairs to get someone’s attention. We also email often when there is important information we need to tell each other, usually including a link or other pertinent details, such as SAT test dates at school or deadlines for things, etc. (This is especially helpful for me since my old brain forgets most everything five minutes after I hear it.)

Over the weekend I got an email from my daughter. She was up in her bedroom, I was down on the main level. The subject line was “YUM” and along with the links to three recipes was the following text:

I’m definitely making one…or all of these tomorrow. I’m feeling a baking spree coming on.

This is a perfect example of using email for important things! The next day we went shopping for the necessary ingredients, then went home and she started baking.

Of the three recipes she chose to make cookies and cream mini cheesecakes first. I’m very glad she did because I was having a not so great day — the kind of day where cheesecake makes all my problems go away (okay, temporarily, but still…).

Isn’t technology great!

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Note: The recipe came from Handle the Heat. In her post it states she got the recipe from Martha Stewart’s Cupcakes cookbook.

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Cookies and Cream Mini Cheesecakes

42 cream-filled sandwich cookies, such as Oreos (store-brand works great), 30 left whole, and 12 coarsely chopped (*Note: We chopped them by putting the cookies into a large plastic zipper bag, removing as much air as possible, sealing it, then crushing the cookies using a potato masher.)

4 8-ounce packages cream cheese at room temperature

1 cup sugar

1 teaspoon vanilla extract

4 large eggs at room temperature, lightly beaten

1 cup sour cream

Pinch of salt

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Heat oven to 275F. *Note: I thought this sounded too low, but after doing a bit of research, I confirmed it is listed correctly. I also found that the recommended temperature for baking cheesecake is 300-325F, therefore 275F is close enough to not be a problem.

Line muffin tins with paper liners and place 1 whole cookie in the bottom of each. *Note: The recipe says it makes 30, yet we had extra of the cream cheese mixture and ended up making 36, therefore don’t eat all the extra cookies until you know for sure how many you’ll need!

In an electric mixer beat cream cheese until smooth, occasionally scraping down the sides of bowl.

Gradually add sugar. Mix until combined.

Add vanilla and mix well.

Slowly add the beaten eggs, mixing well to combine into the cream cheese mixture. Scrape down the sides of the bowl as needed.

Mix in the sour cream and the salt.

Add the chopped cookies and mix by hand or on low speed.

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Divide batter evenly among cookie-lined muffin tins, filling each almost to the top.

Bake about 22 to 25 minutes, until filling is set. It will help to rotate the muffin tins halfway through.

Allow the muffin tins to cool completely on wire racks, then refrigerate at least 4 hours before serving. *Note: The waiting is the hardest part of this recipe.