Indulge in Mini Cookies and Cheesecakes with this easy recipe Perfectly bitesized treats that satisfy your sweet tooth in no time 155 chars

Scale

1 roll (16.5 oz) of Pillsbury refrigerated cookie dough (your choice of flavor)

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup mini chocolate chips (optional)

Whipped cream and chocolate shavings for topping (optional)

Preheat your oven to 350°F (175°C).

Lightly spray mini muffin tin with cooking spray or line with mini cupcake liners.

Slice the refrigerated cookie dough into about 24 pieces, and press one piece into each muffin cup.

Bake for about 8-10 minutes until lightly golden. Let cool slightly.

In a mixing bowl, combine cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.

Stir in vanilla extract and mini chocolate chips if desired.

Spoon cheesecake mixture over the cookie crust, filling each cup about ¾ full.

Bake for another 15-18 minutes until set but jiggly in the center.

Let cool in the pan for 10 minutes then transfer to a wire rack.

Garnish with whipped cream and chocolate shavings before serving.

Keywords: Mini Cheesecakes, Cookies, Desserts, Easy Recipe