Chocolate Chip Cookie Cheesecake Bites | Recipes

Chocolate Chip Cookie Cheesecake Bites

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Prep Time:
Makes:20 bites

You get the crunch of a chocolate chip cookie and the creamy texture of cheesecake.

Ingredients

Cookie dough

1/2 cup 125 mL butter, softened
1/2 cup 125 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1/4 cup 50 mL brown sugar, packed
1 egg
1 tsp 5 mL vanilla extract
1 3/4 cup 425 mL Robin Hood® All Purpose Flour
1 tsp 5 mL baking powder
1 cup 250 mL semi-sweet chocolate chips

Cheesecake Filling

8 oz 250 g cream cheese, softened
2/3 cup 150 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (remaining amount from 300 mL can)
1/4 cup 50 mL plain yogurt
1 egg
2 tbsp 30 mL Robin Hood® All Purpose Flour
1 tsp 5 mL vanilla extract

Directions

  1. Preheat oven to 350ºF (180ºC). Line a 9" x 9" (2L) baking dish with parchment paper, overlapping 2 sides for easy removal from pan.
  2. Cookie Dough:

  3. Beat butter, sweetened condensed milk and brown sugar until well combined. Add egg and vanilla, beat well. Add flour and baking powder, beat just until dough is combined. Mix in chocolate chips. Press 1 ½ cups (375mL) dough in prepared pan. Reserve remaining dough for topping.
  4. Filling:

  5. Beat cream cheese and sweetened condensed milk until smooth. Beat in remaining ingredients. Pour cream cheese mixture over base. Drop reserved dough on top of mixture. Do not worry if some of the cheese mixture shows through.
  6. Bake in preheated oven for 30 minutes or just until topping is golden and cheesecake is firm to the touch. Chill at least 6 hours or overnight in the refrigerator before serving.

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