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Ingredients
- 1/2 package Pillsbury™ Ready to Bake!™ chocolate chip cookies
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 1/2 cups whipped cream topping (from aerosol can)
- 1/2 cup semisweet chocolate chips
- 1 tablespoon coconut oil
Preparation
Step 1
What I adore most about this recipe is how easy it is. In less than 30 minutes, you can whip up the cheesecake batter, bake the crusts and place these little delights in the freezer for a treat later.
Preheat oven to 350°F. Separate 12 cookies and place one in each cup of a mini muffin pan. (You can also use a
While cookies cool, place cream cheese and granulated sugar in a medium bowl and beat together using a hand mixer on medium to high speed for 3-4 minutes until smooth. Next, using a spatula, lightly fold in refrigerated whipped cream topping.
Gently pour the cream cheese mixture over each cooled cookie until the cup is full and smooth on the top. Place the pan in the freezer for least 3 hours to set.
Just before removing cheesecakes from the freezer, place chocolate chips and coconut oil in a microwave safe bowl. Microwave in intervals of 20 seconds, until chocolate is completely melted. Whisk together mixture until smooth.
Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decoratively drizzle melted chocolate over tops of cheesecakes. Let stand 2 to 3 minutes to set before serving.