Description
A simple and delicious recipe for mini cheesecakes using Pillsbury chocolate chip cookie dough.
Ingredients
- 1 (16.5 ounce) roll Pillsbury refrigerated chocolate chip cookie dough
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Optional toppings: fresh berries, chocolate sauce, whipped cream
Instructions
- Heat oven to 350°F. Line 24 mini muffin cups with paper liners.
- Cut cookie dough roll into 24 slices. Press one slice of dough into the bottom of each muffin cup.
- In a small bowl, beat cream cheese, granulated sugar, egg, and vanilla extract with an electric mixer on medium speed until smooth.
- Spoon cream cheese mixture evenly over cookie dough in muffin cups.
- Bake 16 to 20 minutes or until edges are light golden brown and centers are set.
- Cool completely in muffin cups on a wire rack. Refrigerate at least 1 hour before serving.
- Top with desired toppings just before serving.
Notes
- Ensure cream cheese is softened for easier mixing.
- Chilling the cheesecakes before serving helps them set properly.
- Get creative with your toppings!