No-Bake Chocolate Chip Cheesecakes

• Vegetarian

• Baking & Spices

  • 3 4 cup mini chocolate chips (1/2 cup, mini
  • 2/3 cup Brown sugar
  • 2 tsp Vanilla extract

• Snacks

  • 12 Chocolate chip cookies
  • 8 Chocolate chip cookies or larger cookies, mini

• Dairy

  • 2 packages (8 oz each cream cheese
  • 2 tbsp Butter
  • 1/2 cup Heavy cream

Found on chocolatechocolateandmore.com

Description

Ingredients

• 12 chocolate chip cookies (I used Chips Ahoy)
• 2 tablespoons butter
• 2 packages (8 oz each) cream cheese (*room temperature)
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 2/3 cup brown sugar (use 3/4 cup if you like things sweet)
• 3/4 cup mini chocolate chips (1/2 cup for batter, 1/4 cup for topping)
• 8 mini chocolate chip cookies or larger cookies cut into pieces for top

Directions

• In food processor blend cookies with butter.
• Then press a tablespoon and a half of the mixture into each jar.
• Press the mixture so its firm in the bottom of each jar, otherwise it will get all mixed in the cheesecake batter and wont be on the bottom.
• Next with a mixer, whip the cream cheese until smooth. (If you cream cheese has not been left at room temperature for an hour, place it unwrapped on a plate and use the defrost feature of your microwave to take the chill off of it, about 30 seconds at a 30% power, do that twice if once was not enough. You dont want to heat the cream cheese, but it wont mix smoothly if its cold)
• Next add in the brown sugar and mix until its well blended, then add the vanilla extract nd heavy cream. Whip until the mixture is fluffy.
• Mix in 1/2 cup mini chocolate chips.
• Place mixture into a gallon plastic bag seal it, then cut off one of the bottom corners and pipe the batter into the jars over the cookie crust.
• Top the jars with the remaining chocolate chips and a small cookie.
• Place jars in fridge to chill completely. At least an hour.
• If you want to place the lids on the jars, dont fill each jar so high.

Nutrition