Mini chocolate chip cookie dough cheesecakes are totally irresistible with a chocolate chip cookie crust topped with creamy no-bake chocolate chip cookie dough cheesecake for a double dose of cookie flavor.
Press 1 Tablespoon of cookie dough into the bottom of each muffin liner. Bake for 10-12 minutes at 350°F or until lightly golden. Remove from oven and set aside to cool as you prepare the cheesecake filling.
In a large bowl, use an electric mixer to beat together the cream cheese, sour cream, and brown sugar for 2 minutes until smooth and well-combined. Set aside.
In a medium-sized bowl, whip the heavy cream on medium-high speed until it forms stiff peaks, about 4-5 minutes.
Fold the whipped cream into the cream cheese mixture, along with the vanilla extract. Stir in the chocolate chips.
Scoop 2 Tablespoons of cheesecake filling onto each cookie crust.
Refrigerate for 3 hours, or until firm.
Notes
Store covered in the refrigerator for up to 5 days. For longer storage freeze in an airtight container for up to 3 months. Thaw in the refrigerator for 24 hours before serving.