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Gluten Free Chocolate Chip Cookie Dough Mini Cheesecakes

5 from 8 ratings
Mini cheesecakes with a chocolate chip cookie crust, creamy cheesecake center and topped with an eggless chocolate chip cookie dough. These gluten free chocolate chip cookie dough mini cheesecakes are for cookie dough lovers and cheesecake lovers alike.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 18 mini cheesecakes
By: Sharon Lachendro
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Ingredients

For the Cheesecakes:

  • 1 C chocolate chip cookie crumbs gluten-free or regular
  • 3/4 C granulated sugar
  • 2 Tbsp butter melted
  • 3 8oz packages cream cheese, softened
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • hot fudge sauce

For the Chocolate Chip Cookie Dough:

  • 1/4 cup butter softened
  • 3/4 cup brown sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup gluten-free all-purpose flour or regular all-purpose flour*
  • 1/2 cup mini chocolate chips

Instructions

  • Pre-heat oven to 325 degrees and line muffin tins with 18 paper liners.
  • Mix chocolate chip cookie crumbs with melted butter and evenly distrubute between the 18 cups and press down to form crust.
  • In a large bowl (or with a stand mixer) beat cream cheese, sugar and vanilla until combined. Beat in eggs one at a time, mixing after each addition. Use a scoop to cover crusts. I used a large OXO scoop (about 3 Tbsp).
  • Bake 25- 30 min or until centers are set. Cool completely on a wire rack and then refrigerate for 2 hours.
  • While cheesecakes are cooling, make the cookie dough. Cream together butter and brown sugar.
  • Mix in milk and vanilla.
  • Add flour and mini chocolate chips. Mix until combined. Refrigerate cookie dough (FOR AT LEAST 30 MINUTES) until cheesecakes are done cooling.
  • To assemble the cheesecakes, top each mini cheesecake with 1-2 tsp hot fudge sauce. (I used Hershey's Special Dark). Form cookie dough into 18 balls of dough. I used a medium OXO scoop and it made exactly 18.
  • Place a ball of cookie dough on top of the hot fudge. Top with additional hot fudge sauce, if desired.
  • Refrigerate until ready to serve.

Notes

When following a gluten-free diet be sure to use gluten-free ingredients. * I would not recommend using gluten-free all-purpose flour containing garbanzo bean/chickpea flour or Sorghum. ** Do NOT bake the eggless cookie dough. It is NOT meant to be baked. **

Nutrition Information

Serving: 1g | Calories: 140kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 48mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 174IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 0.3mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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