Ingredients for A Dozen Cheesecakes
- Refrigerated Chocolate Chip Cookie Dough
- Low Fat Cream Cheese
- 1/2 cup (115g) sweetened condensed milk
- 1 large egg
- Vanilla Extract
How to Make A Dozen Cheesecakes
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Place 1 teaspoon of cookie dough into the bottom of each muffin liner.
- Bake for 10-12 minutes, or until the cookie dough has spread to the edges of the liner.
- While the cookies bake, in a medium mixing bowl, beat together 8 ounces (225g) cream cheese, softened, 1/2 cup (115g) sweetened condensed milk, 1 large egg, and 1 teaspoon vanilla extract until completely smooth and creamy.
- Once the cookie crusts are baked, carefully remove them from the oven and let them cool slightly.
- Pour 2-3 tablespoons of the cream cheese mixture over each baked cookie crust.
- Bake for 15-18 minutes, or until the cheesecakes are set and no longer jiggle in the center.
- Let the mini cheesecakes cool completely in the muffin tin on a wire rack.
- Refrigerate for at least 1 hour to allow them to fully chill and set.
- Before serving, top with your favorite cheesecake topping! Strawberry jam or butterscotch syrup are always a hit.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
28g
Fat
30g
Carbs
9g
