Last month, I got a text message from my 8th grade niece, asking if she could job shadow me. Of course! I replied. Not only does she get to play hookie from school on a Friday, but we got to make food that she picked out. I handed her my cookbooks, and told her to pick one item from each book. She had a hard time choosing just one dessert between cheesecake or cookies…until she came across this recipe that combined both.
Vanilla cheesecake packed with mini chocolate chips on a chocolate chip cookie crust, topped with chocolate mousse and chocolate chips? Decision made. She ate a couple after they were finished, then took another dozen home to her family. I was both thanked and fussed at for sending those home with her. Mission accomplished.
Cheesecake Cookie Tarts
1 package refrigerated sugar cookie dough (makes 24 cookies)
3 (8 oz.) packages cream cheese, softened
1/4 cup cornstarch
1 1/3 cup sugar
2 teaspoons vanilla
1/2 cup heavy cream
½ cup mini chocolate chips
Preheat oven to 325 degrees. Spray baking spray (cooking spray with flour) in each cavity of a large muffin pan. Place one piece of cookie dough in each cavity. Bake for 10-12 minutes or until cookie dough has spread to the edge of each cup.
In a medium mixing bowl, combine cream cheese, cornstarch, and sugar. Using an electric mixer, beat at medium speed until mixture is smooth, then add eggs, vanilla, heavy cream and continue to beat until smooth. Stir in mini chocolate chips. Using a medium ice cream scoop (or 3 tablespoons batter), distribute batter on top of each cookie in the muffin pan. Bake for another 18-20 minutes or until set. Cool completely in pan on cooling rack, then transfer to refrigerator for at least 2 hours before serving. Top with whipped topping or Easy Chocolate Mousse, chocolate syrup and chocolate chips (optional).
For the Chocolate Mousse
1 cup whipped topping, thawed
½ cup semisweet chocolate chips
¼ cup heavy cream
Place ½ cup chocolate chips in a small mixing bowl. Put the heavy cream in a microwave safe dish and cook for about 45 seconds until cream starts to bubble up. Pour hot cream over chocolate chips and whisk until chocolate chips are melted and mixture is smooth. Gently stir in whipped topping until mixture is well-combined and one solid color. Place bowl in refrigerator until ready to use.