Mint Chocolate Chip Cheesecake Bites (Freeze-Ahead)
- Reviews 1
Ready In: 1 hr
Serves: 48
Yields: 48 bite-size cakes
Ingredients
CRUST
- 1 (8 ounce) package chocolate refrigerated chocolate chip cookie dough (yes, all-chocolate cookie dough)
FILLING
- 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
Directions
- 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!).
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