That name is quite a mouthful, no?
So are the cheesecakes. In a really good way! Because in addition to being li’l bites of heaven, they’re not too heavy on the sugar. And they’re also completely full of Hannah Max chocolate chip cookie chips, i.e., my favorite flavor.
I’ve never met anyone who doesn’t love a chocolate chip cookie. When you put them into crispy cookie chips, they’re that much more addictive. Add cheesecake and I’m not really surprised that people’s eyes lit up at work when they saw me bring these in.
Let’s just accept some of life’s truths: cookie chips are super tasty. Perfect weather days are few and far between. Beaches smell amazing (or they should). And left-handed people are not disabled.
Say what? No, I’m not kidding. I’m a lefty, and I was shocked out of my senses a little while back when someone referred to being left-handed as, no joke, a disability. Verbatim. That is so offensive to so many people on so many levels.
Back in the day, of course, people thought that being left-handed was a disadvantage. I was fairly certain we’d moved past that point of view. My handwriting is neater than most people who write with their right hands. I adjust for righty desks because it’s not really that hard, just mildly annoying. And even the smudge on the side of your hand doesn’t have to be there when you write. Just turn the paper sideways.
They make left-handed baseball mitts. My son is also a lefty, and if he ever gets into playing baseball, he could make enough money to buy us a mansion. That’s not a real dream, don’t worry. But it bears thinking about. If lefties are more unusual, doesn’t that make us valuable? Supply and demand, you guys. I learned about it in economics.
Okay, weird rant over. I just don’t believe in using the word “disability” lightly. I would never show disrespect to people who are struggling with serious challenges by implying that writing with a left hand, of all things, puts me at any kind of disadvantage. It doesn’t.
Now I’ll get back to cheesecake. These muffin-sized cheesecakes are filled with mini chocolate chips and chocolate chip cookie chip bits. The cookie chips also comprise the bottom crust and are crumbled on top. This is my personal favorite, the chocolate chip kind. Here’s what they look like:
The cheesecake batter is on the tarter side to balance out the sweetness of everything else. There are benefits to having a cheesecake base that’s lower in sugar. It’s a lot healthier! Plus, this cheesecake is very simple. Just cream cheese, sugar, egg and vanilla. No sour cream, no yogurt. It manages to be creamy without a bunch of add-ins.
It takes recipes like this to remind me that simplicity is often best. When the foundation of your recipe is basic, then you can have a lot of fun with mix-ins. I can’t think of a better way to use these cookie chips!
Listen, a lot of what you hear out there in the world is totally whack, like my aforementioned left-leaning rant. No, I’m not talking politics. Go back up and read what I wrote if you skimmed this for the recipe. But in all seriousness, cheesecake rocks, and that is truth. Chocolate chip cookies, ditto. And you’ll love these little cheesecakes!
Note: This post is sponsored by Hannah Max Cookie Chips. All opinions are 100% my own.
Chocolate Chip Cookie Chip Mini-Cheesecakes
2 blocks of 8-oz. cream cheese, softened (I used light)
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup mini chocolate chips
1 bag Hannah Max chocolate chip cookie chips, divided
- Preheat the oven to 350. Line a 12-count muffin tin with cupcake liners. Spray lightly with cooking spray. Set aside.
- In a medium bowl, mix the softened cream cheese with the sugar until smooth. Add the egg and vanilla and stir again until completely incorporated. Mix in the mini chocolate chips and about one cup of cookie chips, broken into smaller pieces.
- In each muffin liner, place one whole cookie chip. Fill in any spaces on the bottom with small shards of cookie chips.
- Spoon the cheesecake batter into each cupcake liner until it each muffin is three-quarters filled. Top with more broken pieces of cookie chip.
- Bake for 15-20 minutes until the mini-cheesecakes are firm. Cool completely.
- Chill the mini-cheesecakes overnight. Serve chilled or at room temperature.