Behind the Recipes
Mini Chocolate Chip Cheesecakes by Divya Gugnani
INGREDIENTS:
1 pkg. (16.5 oz.) refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened Condensed Milk
2 eggs
2 tsp. vanilla extract
1 can (21 oz.) cherry pie filling
PREPARATION:
Preheat oven to 325���° F
1. Line 24 muffin cups with baking cups. Place one piece of cookie dough in each muffin cup.
2. Bake for about 11 minutes or until cookie has spread to edge of cup.
3. Beat cream cheese, milk, eggs and vanilla extract in a bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
4. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
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