Is light cream cheese actually that much better for you than regular cream cheese? Maybe it was… but that was before I added the chocolate cookies and whipping cream… and of course more sugar.
Cheese cake is not something I particularly make often. Call me crazy but I usually find that it always is a bit too rich and heavy.
I wanted to make something a bit different and went on a cheesecake recipe safari (on the internet and library) to find a solution to my personal dilemma. After contemplating these and these… I came up with a different approach…
Cookie cheesecake bites. I made a yummy cookie (trust me these cookies were the best before being topped with goodness) adapted from Martha Stewart and topped them with some lovely cream cheese concoction adapted from the Toronto Star. If you make these be sure to store them in the fridge or freezer to keep the cream cheese filling stable since it is no-bake cheesecake filling/topping.
These cheesecake bites are the perfect combination of creamy and chocolate. I originally wanted cookies ‘n’ cream but since I made way too many fudgey cookies (on purpose)… the cookies ‘n’ cream turned to cookies ‘n’ cocoa! Make sure when you blend these cookies you get a fine crumb or just use a larger piping tip!
Bite sized cheesecakes coming at you! Try them. Eat Them. Love Them.