Features of "A Dozen Cheesecakes"

Cooking time: 33 min
Preparation time: 15 min
Serves: 12
Time to make: < 60 min

Ingredients for "A Dozen Cheesecakes"
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1 (15 ounce) package refrigerated chocolate chip cookie dough
1 (8 ounce) package low-fat cream cheese, softened
1/2 cup sweetened condensed milk
1 large egg
1 teaspoon vanilla extract

Method of cooking "A Dozen Cheesecakes"

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