These little creamy treasures are great for a party or evening in with some guests. These cheesecake bites are the perfect bite size portion. The lovely creamy texture makes them rather indulgent. I left these little cakes rather plain, but you could easily add some sprinkles or maybe even a raspberry sauce.
200g Chocolate Chip Cookies
75g Melted Butter
200g Light Cream Cheese
300ml Light Double Cream
100g Icing Sugar
Crumbled up the chocolate chip cookies in a food processor or blender until its like bread crumb texture.
Melt the butter
Stir the butter into the crumbled cookies and stir well.
In cup cake cases, press down the cookie base into each case, place in the freezer for about 20 minutes until set well. Then move to the fridge until ready to add cream cheese mixture.
In bowl add double cream and sugar and whip until nice and thick.
Then beat in the cream cheese briefly, not too long as it may go runny.
Add the cream cheese topping into a piping bag and pipe over the cookie base. Store in the fridge until ready to serve.