Recipe

A A A

• 1 (15 oz) package refrigerated chocolate chip cookie dough
• 1 (8 oz) package low-fat cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 large egg
• 1 tsp vanilla extract

• 1 **Please note, I can't recall how much dough is in a tube, I just guessed for now**.
• 2 Preheat oven to 325°F Line muffin tin with 12 liners.
• 3 In each liner place 1 tsp cookie dough. Bake 10 minutes or until cookie has spread to edges of liner.
• 4 While those are baking, beat cream cheese, sweetened condensed milk, egg and vanilla in a medium mixing bowl until smooth (little lumps are fine!).
• 5 Pour 2-3 tablespoons cream cheese mix over each baked cookie.
• 6 Bake another 15-18 minutes or until set.
• 7 Cool completely in pan on a wire rack; refridgerate 1 hour before serving.
• 8 Top with your favourite cheesescake flavour. Strawberry jam or butterscotch syrup are the usual favourites at my house!
• 9 *Note: If you prefer, you can whip up your own cookie dough for this recipe or try a different flavour dough!