When life hands you overbaked cookies (you handed them to yourself, by making them), make chocolate chip cookie crust mini cheesecakes.

This is as quick & easy as it gets without being a straight-up no bake. A baby could make this. A baby did make this, in about 20 minutes, while crying over burning her own cookies.

I hate overbaked cookies. I will not eat them.

I ended up spending a night considering how I wanted to fix my mistake. My first thought was some sort of cookies n’ milk tres leches cake – I’m not giving up on this idea yet. I eventually settled on making a chocolate chip cookie crust for some basic mini cheesecakes.

Here’s the recipe! Yeah, 9 servings is weird. I’ll probably try again soon and tweak this but Kerry and I were both really surprised and happy with this experiment. The pulsed chocolate chips sort of melted during baking and made a shell-like layer of chocolate under the cheesecake? Very cool.

I’ve had cheesecakes with chocolate chips IN the cheesecake and that was cool, but I didn’t want to do that this time. You certainly could. I’d fold in about 1/2 a cup of chocolate chips for this amount of batter, right before you pour the batter onto the crusts. Take a pic if you try this and let me see.

To garnish these like I did, just crumble up some cookies and heat up a little bit of chocolate chips with a splash of milk in a microwavable bowl. Heat up 10 seconds at a time, stirring and adding more milk as needed until reaching your desired consistency. Drizzle this stuff all over using a spoon.

Gluten Free Chocolate Chip Cookie Mini Cheesecakes

Gluten Free Chocolate Chip Cookie Mini Cheesecakes

Overbaked chocolate chip cookies are pulsed together with butter for a delicious and foolproof stable 5-minute crust. The chocolate mysteriously melts into a magic shell layer, to create a bite of crunchy cookie and creamy cheesecake perection in every bite.

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Recipe by Brookey
5 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

20

minutes
Cooking time

40

minutes

Ingredients

  • 1 1/4 cup overbaked gluten free chocolate chip cookies crumbled up, about 6-7 medium cookies (recipe coming soon except not overbaked 🙁 )

  • 2.5 tablespoons butter

  • 12 oz cream cheese (about 1.5 packs), softened (in the microwave is fine)

  • 2/3 cup sugar

  • 1.5 tablespoons gluten free flour (I used Bob’s Red Mill this time)

  • 2 eggs

  • 1 teaspoon vanilla

  • 1/3 cup greek yogurt (I used 5% milkfat I had laying around; you could sub other yogurt or sour cream)

  • 2 tbsp whole milk (I used lactose free as these were for Kerry)

  • Hardware

  • muffin tin

  • 9 muffin liners

Directions

  • Preheat oven to 350. Line a muffin tin with 9 liners. Melt butter in the microwave. Pulse cookies in a food processor until the consistency of cookie crumbs that can be pressed to make an even crust. You could also just crush these in a plastic bag with heavy stuff.
  • Add melted butter to cookie crumbs in processor and pulse until it comes together. Scoop this stuff out and stir it if neccessary. You could also just stir together the crushed cookies with the butter in a bowl, if you didn’t use a food procesor.
  • Press about a tablespoon, tablespoon and a half of cookie crust mix into the bottom of each muffin liner. You can go back and adjust if necessary. This recipe wil be more exact some day, I didn’t expect this to work.
  • Bake crusts by themselves for only 5 minutes. Pull out and let cool while you make your cheesecake batter.
  • Microwave your cream cheese a little if necessary, until you can stir it. In your mixing bowl, whisk together the sugar and flour. Scrape the cream cheese into a this mixing bowl and beat until smooth. Add in the first egg and beat until smooth again, scraping down the sides and bottom of the bowl to make sure your batter is fully encorporated.
  • Add the second egg and vanilla and beat until combined. Add in the milk and yogurt and beat until it’s a little fluffier. At this point, if you’re adding 1/2 cup chocolate chips like I haven’t tried yet, fold these in.
  • Pour batter into the muffin liners until almost at the very top of the liner.
  • Bake for 24 minutes, or until the center is just slightly jiggly when you jostle the muffin tin in the oven.
  • Cool for an hour and then refrigerate overnight, or a few hours. They’ll still be good if you have some early. After cooling in the fridge, you can peel them out of the muffin liners if you want and they’ll hold their shape.
  • If your boyfriend is on the mediterranean diet and you were supposed to stop cooking unhealthy food after this last batch of cookies, freeze indefinitely to hide what you’ve done. He loves cheesecake.

Notes

  • If you’re making this for an Interstitial Cystitis diet, simply bake or purchase cookies without chocolate chips and use instead. You could use almost any cookie this way in the crust. I find I can have a few chocolate chips, but this mini cheesecake would be just great with that same brown sugary buttery classic cookie dough without chocolate. If you’re tolerant of any type of nut, try pulsing a handful of those in there instead.