Mint Chocolate Chip Cheesecake Bites (Freeze-Ahead)

1. 1

   Preheat the oven to 325F and line the mini muffin tins with these teeny tiny mini muffin papers.

2. 2

   Cut the cookie dough into pieces about the size of your thumbnail and place a piece into each muffin tin.

3. 3

   You may have some leftover cookie dough; a standard tube will be more than enough to make 48 of these mini-muffin size concoctions.

4. 4

   Bake the cookie dough pieces for about 7-10 minutes, or until they have covered the bottoms of the papers and appear baked through.

5. 5

   While the cookie dough bakes, make the filling by beating the cream cheese, egg, and sweetened condensed milk together in a mixing bowl.

6. 6

   Flavor with the extracts-- 1/8 tsp mint or about 10-12 drops, and about 5-6 drops chocolate extract.

7. 7

   Use creme de cacao liquer (doesn't matter if it's light or dark) or vanilla extract if you don't have chocolate extract handy.

8. 8

   Beat them in first.

9. 9

   Then color with the food coloring, a lovely pale green should result.

10. 10

    About 6-8 drops should do it, you'll be reminded of Shamrock Shakes from the 80's and that's just cool.

11. 11

    Gently beat in the chocolate chips into the mixture.

12. 12

    When the cookie dough is done baking, put about 2 teaspoons of the mixture into each mini cup.

13. 13

    Bake again at the same temperature for 12-15 minutes, or until set.

14. 14

    Let the cheesecake bites cool completely in the muffin tins on a wire rack for about 15-20 minutes.

15. 15

    If serving the same day or next day-- let refridgerate for at least 1 hour prior to eating/serving.

16. 16

    If freezing-- let cool to room temperature and store in an appropriate container with the paper still on.

17. 17

    They will keep for about 3 months (but I doubt they will last that long!

18. 18

    ).

* Per serving · 4 servings · Values may vary.