Chocolate Chip Cookie Layered Cheese Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Layers of creamy cheesecake, smooth dark chocolate pudding and salty chocolate chip cookie.
Ingredients
  • For the pudding:
  • 4 ounces of dark chocolate
  • 2 tsp vanilla extract
  • 1 cup of sugar
  • ¼ cup of cornstarch
  • pinch of salt
  • 4 egg yolks
  • 2 cups of milk (whole preferably)
  • 1 tsp of unsalted butter
  • For the cheesecake:
  • 8 ounces of low fat cream cheese - room temp
  • 1 cup of powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk
  • For the cookie crust:
  • 2 large chocolate chip cookies
  • 2 tbsp butter
  • ¼ tsp salt
  • For the topping:
  • Whipped cream
  • Extra Chocolate Chip Cookies
Instructions
  1. In a cool pan mix the cornstarch, salt and sugar.
  2. Add in the milk and vanilla and whisk until everything is combined.
  3. You should not be able to see cornstarch chunks.
  4. Put the pan over medium heat.
  5. Add in the egg yolks.
  6. Keep whisking until everything is mixed.
  7. Add in the chocolate. (I like the unsweet baking bars)
  8. Whisk consistently until the mixture thickens and starts bubbling.
  9. This will take 10-15 minutes.
  10. It will seem extremely liquid-y then suddenly very thick.
  11. Turn down to low heat and keep stirring.
  12. The chocolate should be melted and evenly mixed.
  13. Take off the heat and let cool.
  14. Be sure you stir every few minutes while it cools to keep the skin from forming,
  15. For the cheesecake:
  16. Mix the cream cheese, vanilla and powdered sugar.
  17. Add the milk as needed.
  18. It should be just slightly looser than the pudding.
  19. For the crust-
  20. Break the cookies into crumbs.
  21. (I just put the cookies in a bag and roll it with my dough roller until all pieces are broken up)
  22. Melt the butter and add to the mixture.
  23. Add the salt.
  24. Pack 1-2 tbsps into each cup
  25. Assembly:
  26. Once the pudding has cooled (it can be warm, but not hot. you don't want to break the glass)
  27. add to the cups over the cookie crust.
  28. I would start with 2 tbsps
  29. Repeat with cheesecake mixture.
  30. Keep layering until you have the desired amount.
  31. Make sure the cheesecake is the final layer on top to prevent the pudding skin.
  32. Top with whipped cream and cookie crumbs.
  33. Refrigerate for 2-3 hours before serving. Best when cooled over night.
Recipe by Kellie Rice Cakes at http://kelliericecakes.com/chocolate-chip-cookie-layered-cheese-cakes/