Friday, November 22, 2013

Sassy Sweets: Mini Cookie Dough Cheesecakes

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I thought it would be fun to celebrate John's birthday a little early this year and...on a beach!  And if you like me on Facebook you know that I went out and bought a few new beach garments in expectation of the fun beach getaway I have been planning.

This is all well and good but I've started to think that planning a vacation one week after Thanksgiving...when you have to wear a bathing suit was probably not the smartest idea I've ever had.  As you know from Wednesday, I have a lot of not-too-smart ideas but this one is a pretty big one, if I do say so myself.  I also can't be the only woman in the world who dreads wearing a bikini after your favorite holiday when you stuff yourself on mashed potatoes, turkey, and pumpkin pie. 

All of this just means, I could never live in Florida...or anywhere else warm.  Anyway, the point of all this is I have been depriving myself ice cream / dessert until we get to the beach.  I don't think it's doing much good since I only started 2 weeks ago!  Plus, John has been wondering where all the desserts went - so I made him these mini cheesecakes.  They are perfect for an individual (and really hard to pass up)!
 
Mini Cookie Dough Cheesecakes (adapted from I Wash, You Dry)
Serves:  12
Cookie Dough:
1 cup flour
1/4 teaspoon baking soda
1/3 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup mini chocolate chips

Cheesecake:
8 ounces cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla

Cookie Dough:  Sift flour and baking soda into a small bowl.  Set aside.  In a large bowl, beat butter, sugar, and brown sugar for 2-3 minutes until light and fluffy.  Beat in egg and vanilla.  Slowly beat in flour mixture until fully combined.  Then, mix in mini chocolate chips.  Set aside.

Place a cupcake liner into each cup of a 12-muffin tray.  Take 3/4s of the cookie dough mixture and evenly press it into the bottom of each cup.  Reserve the remaining cookie dough mixture and set aside.    

Cheesecake:  Preheat the oven to 350 degrees.  In a medium-sized bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.  Pour the cream cheese mixture evenly over the 12 cookie-dough lined cups.  Break up the remaining cookie dough and drop on top of each.  Bake for 20-25 minutes until the tops are firm and do not jiggle when shook.  Let cool to room temperature.  Chill in the refrigerator at least 1 hour before serving.  To store, place the cheesecakes in an airtight container in the refrigerator; they will last up to 1 week.

Until the next time my oven is on...







5 comments:

  1. Oh my gosh, a beach vacation sounds wonderful! Have fun and don't worry about that bathing suit thing. You're beautiful and John loves you even if you have an extra slice of pie. Have fun!

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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