Chocolate Chip Cheesecake Cookie Tarts
Vanilla cheesecake studded with mini chocolate chips, baked right on top of a chocolate chip cookie crust and finished with chocolate mousse.
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
- Servings
- 24 tarts
My 8th grade niece texted me one day asking if she could job shadow me for the day. Of course — not only did she get to skip a Friday of school, she got to help make whatever dessert she picked. I handed her a stack of my cookbooks and told her to choose one thing from each. She agonized between cheesecake and cookies until she landed on this recipe, which happens to be both.
Vanilla cheesecake loaded with mini chocolate chips, baked over a chocolate chip cookie crust, and topped with chocolate mousse — decision made pretty quickly after that. She ate a couple on the spot and took another dozen home to her family, and I got both a thank-you and a scolding for sending that many home with her.
Mission accomplished either way.
Ingredients
- 1 package refrigerated sugar cookie dough (makes 24 cookies)
- 3 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 1/3 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup heavy cream
- 1/2 cup mini chocolate chips
For the Chocolate Mousse
- 1 cup whipped topping, thawed
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- 1Preheat the oven to 325 degrees. Spray each cavity of a large muffin pan with baking spray. Place one piece of cookie dough in each cavity and bake for 10-12 minutes, until the dough has spread to the edges.
- 2Beat the cream cheese, cornstarch, and sugar together until smooth, then add the eggs, vanilla, and heavy cream and continue beating until smooth. Stir in the mini chocolate chips.
- 3Scoop the cheesecake batter on top of each baked cookie and bake for another 18-20 minutes, until set. Cool completely in the pan on a rack, then refrigerate for at least 2 hours.
- 4For the mousse, place the chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 45 seconds, until it just starts to bubble, then pour over the chocolate and whisk until smooth. Fold in the whipped topping until fully combined.
- 5Top the chilled tarts with the chocolate mousse, a drizzle of chocolate syrup, and more chocolate chips, if desired.
