Mini Chocolate Chip Cookie Crumble Cheesecake

Hello Seekers!

Isn't today's tittle a mouth full? Its a tasty mouthful! Seriously though these things are delish. I know that is a far cry from the holiday cookies and candies that one usually makes this time of year. That being said, I had all of the ingredients in the house and thought why not.

I feel like I must explain something first. The reason that the crust is chocolate chip cookies is because I made a couple of batches the day before Thanksgiving. There was pies the next day and so one batch remained uneaten and hardened. I felt so bad about the waste. Tossing chocolate chip cookies? Unacceptable!

I wanted to come up with a way to use them. My Mom suggested to use it as a crust. And so the Mini Chocolate Chip Cookie Crumble Cheesecake was born!

I realize that I am using a lot of exclamation points but these mini's deserve it.

You'll Need:

 

Leftover Chocolate Chip Cookies

Jello brand Cheesecake mix

3tbsp of melted butter

1 1/2 cup of milk

cupcake tin lined with cupcake liners

 

 
1. Take your beautiful pile of cookies and pound out your frustrations. You don't want to have a pile of dust at the end, you need more of a grit with pebbles type of texture. I promise that this is not a recipe for mud pie.

 

2. Mix the melted butter and the cookie crumble together. You want the consistency of beach sand. Ex: you need it to hold itself together and not be runny.

 

3. Press your crumble to the bottom of cupcake liners.

 

 

4. Mix the Cheesecake mix and the milk together until relatively smooth. It will thicken quickly so get ready for the next step.

 

5. Scoop the cheesecake mix onto the crumble

 

6. Set the cupcake tins in the refrigerator. Follow the directions on the box for the wait time. Mine was 1 Hour in the fridge.

I will admit that my recipe formatting skills are horrible but i'm hoping that this is understandable.

Hope you're having a great week
-Awel