Tangy cream cheese makes a great addition to a wide variety of baked goods, from cheesecake to cream cheese frosting. These Mini Chocolate Chip Cookie Cheesecake Bites combine chocolate chip cookies with cheesecake in an unexpected and delicious way. The bite-sized cheesecakes have equally tiny chocolate chip cookies as their base and as a topping, bringing in flavors of butter, brown sugar and – of course – chocolate without having to make traditional crusts.
You’re going to need some miniature chocolate chip cookies to make these cheesecakes. You can use my homemade Tiny Chocolate Chip Cookies or store bought cookies. Trader Joe’s has some great miniature chocolate chip cookies and you can even use something like Cookie Crisp cereal if you can’t find any other tiny chocolate chip cookies. You want the cookies to be crisp and small enough to fit in a mini muffin pan. The homemade cookies work extremely well, so make those if you don’t see any store-bought options (plus, they’re even more delicious than store-bought).
One cookie is placed on the bottom of each cavity of a mini muffin pan, then vanilla cheesecake batter is divided evenly into each cup. The batter is very easy to make and comes together in seconds in the food processor, though you can also bring it together using a hand mixer if you prefer. You’ll need about 1 1/2 – 2 tablespoons of cheesecake in each cup. A second cookie is placed on top of the cheesecake filling.
Use a nonstick mini muffin pan if possible and grease your pan well to ensure that you get an easy release on the mini cheesecakes, which can tend to stick to the sides of any pan. If they do stick a bit, simply run a small knife around the outer edge to release them. The shouldn’t stick on the bottom where the cookie is, which helps to get them out.
When the cheesecakes first come out of the oven, the cookies on the top will be crisp. This creates a nice textural contrast with the cheesecake, but you’ll get the best flavor from the cheesecake after refrigerating these treats, even though that will soften the top cookies a bit. The bottom cookies will hold their shape, but will also be tender. They’ll keep for a couple of days in an airtight container in the refrigerator, but in my experience these little cheesecakes don’t last very long.
Mini Chocolate Chip Cookie Cheesecake Bites
48 mini chocolate chip cookies
1 8-oz package cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tsp vanilla extract
Preheat oven to 350F. Grease a 24 cavity mini muffin pan (or 2 12-cavity mini muffin pans). Place one mini chocolate chip cookie in each muffin cavity.
In a food processor, combine cream cheese, sugar, egg, vanilla and salt, then whizz until well-combined and smooth. This can also be done in a large bowl using a hand mixer.
Divide cheesecake batter evenly into prepared muffin cavities, placing about 1 1/2 – 2 tbsp of batter in each cup. Top cheesecake mixture with remaining mini chocolate chip cookies.
Bake for 10-13 minutes, or until cheesecakes are set. Allow cheesecakes to cool in the pan, then remove them (slide a knife around the outside of each cup to loosen them if needed) and refrigerate until ready to serve.
Makes 24 cheesecake bites.
A complete course on Korean cuisine for the home cook by the YouTube star and the world’s foremost authority on Korean cooking
Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.
For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.
With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.
The Classic Keurig K-Cup Single Serve Coffee Maker, and a perennial best-seller, the Keurig K55 brews a rich, smooth, and delicious cup every time with the quality you expect from Keurig. Simple touch buttons make your brewing experience stress free, and multiple K-Cup pod brew sizes help to ensure you get your perfect cup. Whether you like your coffee strong, mild, decaf, or flavored, you can brew all of your favorites with the Keurig K55 – and with large 48oz water reservoir, you can brew 6+ cups before having to refill. Discover hundreds of K-Cup pod varieties from all of the brands you love, including Green Mountain Coffee, Starbucks, and Lipton, and enjoy coffee, tea, hot cocoa and more. Also available in a two fun colors to complement your décor, and compatible with the Keurig Classic Series My K-Cup Reusable Coffee Filter, so you can brew your own ground coffee.
The Automatic Easy Egg Cooker allows you to cook up to 7 eggs at one time. An included measuring cup allows you to calibrate the water level to consistently prepare the eggs to your desired style; soft, medium, or hard boiled. In addition to steaming, this egg cooker allows you to gently poach two eggs with the included poaching tray. A convenient automatic shut-off indicator light lets the user know exactly when the cooking cycle is complete. The built-in timer adjusts automatically from soft to hard and cooks eggs exactly to your liking! Also included is a measuring cup with a built-in piercing pin to prevent cracked shells during cooking. It also allows you to pierce the eggs prior to cooking to release the sulfur within the egg. The result is consistently perfect golden yellow yolks. Gone are the days of undercooking or overcooking your eggs! Hand wash recommended. Voltage of 120V.
This Cuisinart Food Processor is designed to perform just about any food prep task a recipe calls for. It’s big enough to chop ingredients for a party-sized portion of salsa, and powerful enough to turn a full work bowl of veggies into healthy pureed soups in seconds. Rubberized touch pad controls, and reversible shredding and slicing discs make this food processor a favorite of creative home cooks!.
Photo: Greg Seber
This post was originally published on November 3, 2014 and is now updated. I have added a recipe video and tweaked the recipe for best results.
Tell me what your first reaction was when you saw this picture of pomegranate with eggs. If you said “Wow!” then thank you. Glad you liked it. If you said, “Together? What? How? Why? Hmm.” Thank you anyway. It’s not your fault. Because, really, who could have thought to combine these two completely unrelated products in one dish? If I didn’t know somebody could, I would have asked the same questions you did. But I knew they could. In Azerbaijan’s region of Salyan, where pomegranates and eggs happily marry in one unusual dish called narnumru.
There are times when you want a light, fluffy cake and there are times when you want a dessert that is hearty and satisfying. This Old Fashioned Oatmeal Pecan Cake is the latter style of cake. It’s moist, dense and loaded with the flavors of oatmeal, cinnamon and vanilla. It’s not quite as hearty as a big bowl full of cooked oatmeal, but it is an excellent cake that captures the same flavors and can be served either for breakfast or dessert.
The cake can be made in a single saucepan and actually starts out with partially cooked oatmeal. The reason for cooking the oatmeal is to tenderize and hydrate the oats. Oatmeal absorbs a lot of liquid and can actually cause some baked goods to dry out (imagine the difference between a stale cookie and a fresh one) through absorption. By partially cooking the oats, they are full hydrated when going into the cake batter, which yields a much moister cake.
Once the oatmeal has been cooked and cooled slightly, the rest of the ingredients can be added directly to the saucepan. This means that this is a one bowl/one pan recipe. That being said, you can absolutely transfer your oatmeal to a secondary bowl if you feel your saucepan is too small to easily mix up the rest of the batter in or if you simply want to cool your oatmeal more quickly. If you don’t want to use a saucepan, you can boil the water and butter in the microwave and pour it over the oats in a large mixing bowl to start things off.
I baked this cake in a tube pan, the same style of pan that I use for angel food cakes and some coffee cakes. The cake batter will not rise enough to fill the whole pan (so don’t be surprised), but it will dome up into an attractive looking cake that is easy to pop out of the pan. While you could bake this in a bundt pan if you don’t have a tube pan, it definitely will only fill the pan about half way, so I would actually recommend baking it in a 9×13-inch pan as a sheet cake instead. The baking time for a tube pan versus a sheet cake pan will be about the same for this recipe.
I typically serve this as a breakfast cake and do not add any frosting – though a bit of confectioners’ sugar is an easy way to dress it up – because I like my brunch guests to feel like the can simply grab a slice and eat it out of hand. If you do want to dress it up a bit more, a simple vanilla buttercream or cream cheese frosting is a great choice. Frosted or unfrosted, the cake keeps very well for a couple of days if stored in an airtight container.
Old Fashioned Oatmeal Pecan Cake
1 1/3 cups water
1/2 cup butter
1 cup rolled oats
1 cup sugar
1 cup brown sugar
1/2 tsp salt
2 large eggs
2 tsp vanilla extract
2 tsp ground cinnamon
1 1/2 cups all purpose flour
1 tsp baking soda
2/3 cup chopped, toasted pecans
Preheat oven to 350F. Lightly grease a 10-inch round tube pan and set aside (flour, if desired).
In a large saucepan, combine water and butter and bring to a boil. Remove from heat and add in rolled oats. Allow mixture to sit for 20 minutes to cook the oats and cool. After 20 minutes, stir in the sugar, brown sugar, salt, eggs, vanilla extract and ground cinnamon. Add in flour and baking soda, then stir until completely combined. Mix in chopped pecans, then pour batter into prepared pan.
Bake for about 35 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool completely in the pan, then turn out onto a wire rack and reinvert onto a cake plate to serve. Top with frosting or confectioners’ sugar, if desired.
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