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…
