Chocolate Chip Cookie Cheesecake Bites
Ingredients
- Cookie Dough:
- 1/2 cup (125 mL) butter, softened
- 1/2 cup (125 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 1/4 cup (50 mL) brown sugar, packed
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1 3/4 cup (425 mL) Robin Hood® All Purpose Flour
- 1 tsp (5 mL) baking powder
- 1 cup (250 mL) semi-sweet chocolate chips
- Cheesecake Filling:
- 8 oz (250 g) cream cheese, softened
- 2/3 cup (150 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk (remaining amount from 300 mL can)
- 1/4 cup (50 mL) plain yogurt
- 1 egg
- 2 tbsp (30 mL) Robin Hood® All Purpose Flour
- 1 tsp (5 mL) vanilla extract
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Line a 9" x 9" (2 L) baking dish with parchment paper, overlapping 2 sides for easy removal from pan.
Cookie Dough:
Step 2:
Beat butter, sweetened condensed milk and brown sugar until well combined. Add egg and vanilla, beat well. Add flour and baking powder, beat just until dough is combined. Mix in chocolate chips. Press 1 1/2 cups (375 mL) dough in prepared pan. Reserve remaining dough for topping.
Filling:
Step 3:
Beat cream cheese and sweetened condensed milk until smooth. Beat in remaining ingredients. Pour cream cheese mixture over base. Drop reserved dough on top of mixture. Do not worry if some of the cheese mixture shows through.
Step 4:
Bake in preheated oven for 30 minutes or just until topping is golden and cheesecake is firm to the touch. Chill at least 6 hours or overnight in the refrigerator before serving.