Chocolate Chip Cookie CheeseCake
 
 
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Ingredients
Vegan Chocolate Chip Cookies
  • 1 stick unsalted butter, softened to room temperature
  • ¼ cup white sugar
  • ⅛ cup brown sugar
  • 2 tbsp Hint of Honey Vanilla Almond Breeze Almond Milk (Or use any animal milk you prefer but remember then they won't be dairy free)
  • 2 tsp vanilla extract
  • 1 cup all purpose flour
  • ¼ tsp salt
  • ¾ tsp baking soda
  • ½ cup semi-sweet chocolate chips
No Bake Chocolate Chip Cookie CheeseCake
  • 1 package full fat or low fat cream cheese (8oz)
  • 2-3 Tbsp Hint of Honey Vanilla Almond Breeze Almond Milk
  • ¼ cup white sugar
  • ¼ cup light sour cream
  • 1 tsp vanilla extract
  • 1 tsp lime juice
  • Vegan Chocolate Chip Cookies (I used all the amount above recipe makes) (You can even use store bought cookies)
Instructions
Chocolate Chip Cookies
  1. In the bowl of your kitchen aid mixer, cream butter and both sugars or you can also do this by hand.
  2. Now to it add, almond milk & vanilla extract and mix again.
  3. In separate bowl mix all the dry ingredients that is mix flour, salt and baking soda and stir.
  4. Add the dry ingredients to the wet mix and mix until fully mixed. Fold in the chocolate chip cookies and chill the cookie dough for 15-30 mins.
  5. Pre heat oven to 350F.
  6. Roll out 9-10 balls from the cookie dough and bake for good 12-14 mins. Take them out and let them cool for 15 mins on the baking sheet. They might feel undercooked but they will keep cooking on the sheet.
  7. Transfer them to a wire rack and cool further.
  8. Meanwhile start assembling cheesecake.
  9. In the bowl of standmixer, add cream cheese, almond milk, sour cream, sugar, vanilla extract and lime juice and mix until evenly mixed and smooth for good 5-10 mins. You can even do this with a hand held mixer. To it add 2 crumbled chocolate chip cookies and mix again.
  10. Now take 6 mini dessert size cups. Crumble the remaining cookies too and layer bottom of each dessert cup with around 1-2 tbsp crumbled cookie. Now add few tbsps of cream filling and even it out.Top the cups with the remaining cookie crumbles and chill overnight or for few hours. I like putting the small cups in a big air tight container so they don't end up getting fridge food smell.
  11. Serve chilled or bring to room temperature for 1-2 hours.
Notes
*** You can replace almond milk with normal milk easily.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/chocolate-chip-cookie-cheesecake/