Description
Indulge in these irresistible Mini Chocolate Chip Cookie Bottom Cheesecakes with a decadent Vanilla Bean Salted Caramel topping. A perfect blend of creamy cheesecake, chocolate chip cookies, and caramel flavors.
Ingredients
Scale
For the Cookie Bottom:
- 12 mini chocolate chip cookies (store-bought or homemade, about 2 inches in diameter)
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup mini chocolate chips
For the Salted Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Place a mini chocolate chip cookie in the bottom of each liner.
- Cheesecake Batter: Beat cream cheese and sugar until smooth. Add vanilla, eggs, and sour cream. Fold in mini chocolate chips. Divide batter among muffin cups.
- Bake: Bake for 18-20 minutes until set. Cool, then refrigerate for 2 hours.
- Salted Caramel: Make caramel by heating sugar until amber, then adding butter, cream, vanilla, and salt. Drizzle over chilled cheesecakes.
Notes
- Store cheesecakes in the fridge for up to 3 days.
- Drizzle caramel just before serving for easier handling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22g
- Sodium: 170mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg
