Mini Chocolate Chip Cheesecakes

I like to keep desserts in my freezer for busy times and unexpected guests.

I am picky about desserts.  If I am going to indulge in the calories I want them to not only taste delicious but also look pretty.  For buffets, I prefer assorted individual mini-desserts.  Making mini-desserts makes guests feel like they can sample everything.  Large desserts that need cutting or spooning don't look too appealing once they are half gone.  If you are having an open house, it allows guests who arrive later to enjoy options that look fresh.

Making several different mini desserts and freezing them enables me to serve a sampling of treats at a moment's notice.  They thaw in about 15 minutes.

The recipe below has been around for awhile but instead of making it in a standard cupcake pan, I use the mini-pan.  I also add a cream cheese topping with mini-chocolate chips as an option to cherry pie filling.

Toll House Mini-Cheesecakes with Cream Cheese Topping:

1 package of Toll House Cookie dough

1 8 oz package of softened cream cheese
1 can of sweetened condensed milk
2 large eggs
2 tsp vanilla

Place a small ball (about the size of a cherry) of the cookie dough in paper cups in a mini-cupcake pan.  Bake at 325 for 10 minutes.   Remove from the oven and flatten the cookie.  I use a small melon baller. The cookie will cover the bottom and extend partially up the side of the paper cup.

Mix the other ingredients until smooth. Add enough cream cheese mix to fill the paper cups about 2/3's full.  Bake an additional 12-15 minutes.  They will puff up and have a dry appearance but not brown.  Lightly touch the top to make sure they spring and not sink.  Allow to cool.

Topping:

1 lb of confectioners sugar
1 8 oz package of cream cheese, room temperature
1 stick of butter, room temperature
1 tsp of vanilla

Mix until creamy.   Add a dollop on each cheesecake and top with mini-chocolate chips.

As a stand alone dessert, use a standard size cupcake pan.

Enjoy!