Caramel Chocolate Chip Cookie Cheesecake Bowls

Caramel Cheesecake Bowls. This delicious dessert combines creamy cheesecake, rich dulce de leche caramel, and chocolate chip cookie crumbs in portable single-serve bowls. If you want to satisfy your caramel cravings, look no further!

Prep Time 20

Resting Time 2

Total Time 2 20

Servings Single Serve Bowls

Calories 688kcal

Author Fay

INGREDIENTS

18 (18) chocolate chip cookies
50 g (3.57 tablespoon) unsalted butter
500 g (17.64 oz) cream cheese
½ cup (½ cup) confectioner's sugar
395 g (13.93 oz) dulce de leche or caramel sauce
300 ml (1.27 cups) heavy cream

INSTRUCTIONS

Crush the chocolate chip cookies in a mini processor until fine crumbs.
Transfer the crumbs to a bowl and mix them with melted unsalted butter.
Use half of the crumb mixture and divide it evenly between 6 small bowls, pressing it down to create a crust. Save the remaining crumb mixture for later.
In a mixing bowl, combine cream cheese, confectioner's sugar, and dulce de leche. Use a hand mixer to blend the ingredients until smooth and well combined.
Add cream to cream cheese mixture and blend again until thick.
Take the 6 disposable domed bowls (or mini glass bowls/cups) with the cookie crumb base and spoon half of the cream cheese mixture into each bowl, spreading it evenly over the crust.
Drizzle a dollop of dulce de leche on top of the cream cheese mixture in each bowl.
Sprinkle an extra layer of the reserved cookie crumb mixture over the dulce de leche.
Place a large closed star tip in a pastry bag. Pipe the remaining cream cheese filling on top of each bowl, creating an attractive swirl design.
Refrigerate the caramel chocolate chip cookie bowls for at least 4 hours or overnight to allow the flavors to meld and the dessert to set. Serve the cookie bowls chilled for a delightful and indulgent treat.

NUTRITION