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Mini Cookie Dough Cheesecakes

Jacki @figgindelicious
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Servings 10

Ingredients
  

Cookie Dough:

  • 1 1/3 cup almond flour
  • 4 tbsp butter
  • 3 tbsp maple syrup
  • 2 tbsp milk of choice
  • 1 ½ tsp vanilla extract
  • 1/3 cup mini chocolate chips

Cheesecake:

  • 8 oz cream cheese
  • 1/3 cup Greek yogurt
  • 1 egg
  • 1/4 cup sugar
  • 3/4 tsp vanilla extract

Toppings:

  • Chocolate sauce or melted chocolate chips optional

Instructions
 

  • Preheat oven to 350 degrees F & line 10 slots of a muffin tray * see note for option to make 12 instead
  • Mix together wet ingredients for cookie dough, then mix in almond flour until well combined. Finally, fold in mini chocolate chips. Press down about 1 tbsp in the bottom of the 10 cups.
  • Place the extra cookie dough in an airtight container for later. Refrigerate the muffin pan with cookie dough while you make the cheesecake filling.
  • Cream together the greek yogurt and cream cheese until smooth. Then mix in egg, sugar, and vanilla extract.
  • Add ~ 1 ½ - 2 tbsp cream cheese mixture over the cookie dough. Bake for 18-20 minutes.
  • Let cool completely (about 30 minutes), then refrigerate for 4 hours, or overnight.
  • Roll the extra cookie dough into 30 small balls. Top each cheesecake with chocolate drizzle and three cookie dough balls. Enjoy!

Notes

Note: If you don’t want the cookie dough on top, you can use that cookie dough to make 12 cheesecakes instead of 10. Then, disperse the cheesecake filling in all 12 instead 10 as well. Each cheesecake will be slightly smaller but still great!