Prep 30 mins
Cook 30 mins
A nice step away from those pre-made frozen cheesecake bites. It involves premade chocolate-chocolate chip cookie dough as a graham cracker crust simply does not do this justice. You will need mini-muffin tins to do this, they usually hold about 12 mini-muffins and the recipe yields 48. And yes, 1/8-tsp spoons are actually made! You can find them at Family Dollar. If you don't have this size or a sliding spoon to use, about 10 drops will equate to 1/8 tsp. Peppermint is very strong; a little goes a long way.
- 1 (8 ounce) packagechocolate refrigerated chocolate chip cookie dough (yes, all-chocolate cookie dough)
- 8 ounces cream cheese, softened to room temperature
- 1 (14 ounce) can sweetened condensed milk
- 1 egg
- 6 -8 drops green food coloring
- 1⁄8 teaspoon peppermint extract (about 10-12 drops)
- 5 -6 drops chocolate extract
- 1⁄3 cup miniature chocolate chip
- Preheat the oven to 325°F and line the mini muffin tins with these teeny tiny mini muffin papers.
- Cut the cookie dough into pieces about the size of your thumbnail and place a piece into each muffin tin. You may have some leftover cookie dough; a standard tube will be more than enough to make 48 of these mini-muffin size concoctions.
- Bake the cookie dough pieces for about 7-10 minutes, or until they have covered the bottoms of the papers and appear baked through.
- While the cookie dough bakes, make the filling by beating the cream cheese, egg, and sweetened condensed milk together in a mixing bowl.
- Flavor with the extracts-- 1/8 tsp mint or about 10-12 drops, and about 5-6 drops chocolate extract. Use creme de cacao liquer (doesn't matter if it's light or dark) or vanilla extract if you don't have chocolate extract handy. Beat them in first.
- Then color with the food coloring, a lovely pale green should result. About 6-8 drops should do it, you'll be reminded of Shamrock Shakes from the 80's and that's just cool.
- Gently beat in the chocolate chips into the mixture.
- When the cookie dough is done baking, put about 2 teaspoons of the mixture into each mini cup.
- Bake again at the same temperature for 12-15 minutes, or until set.
- Let the cheesecake bites cool completely in the muffin tins on a wire rack for about 15-20 minutes.
- If serving the same day or next day-- let refridgerate for at least 1 hour prior to eating/serving.
- If freezing-- let cool to room temperature and store in an appropriate container with the paper still on. They will keep for about 3 months (but I doubt they will last that long!).
Yum!!! And I got almost 6 dozen, so I'm still eating them! But I could have filled the cups more with cheesecake mixture. I didn't know if it would puff up or anything- it doesn't. Next time I'd fill within 1/4 inch from the top of the paper. I made a Betty Crocker chocolate cookie mix for the crust (sold in a bag) because I couldn't find chocolate pre-made dough anywhere! The chunks in my mix were annoying because you need to put such a little bit in the paper! I also used mint extract (peppermint and spearmint)- but it's not nearly as strong as straight peppermint. I used 1/4 tsp. and it was barely noticeable in the finished bites. I'll know better next time. Great recipe! Very accurate cook times.