Chai Cheesecake Chocolate Chip Cookie Cups — Chocolate chip cookie shells topped with Numi chai cheesecake and Thindulgent cashew toffee milk chocolate bark. These treats start with a mix so you can make them in a jiffy!
We all have times when we’re so busy we can’t see straight. That’s been my life lately. The end of the semester is always a busy time. There’s grading, meeting with students, faculty meetings, and paperwork, lots of paperwork.
The morning after my last final I drove 1100 miles to get my daughter from college. We packed the car with her things and then she drove most of the way home.
Since I’m leaving for Cambodia for a year, I’ve got a lot of prep work to do. I’m renting my house out so everything has to go into storage. Packing to move is awful.
I’m also renovating my house and fixing things so it will rent more easily. So my entire house is covered in thick dust, half of my kitchen is in boxes in my living room, and there’s no quiet place.
All this means I haven’t been able to spend much time in my kitchen. Some mornings even making tea is difficult so I can’t tell you how excited I was to receive a box of goodies from Fair Trade USA.
To make the cookie cups, I baked the cookie batter in muffin cups and then pressed out the middle with a spoon.
I flavored the Chai Cheesecake filling with Numi Golden Chai. I drink chai tea every morning for breakfast. The cardamom, ginger and cinnamon are so invigorating in the morning. And, chai goes so well with chocolate.
I like to make a batch of very strong chai that I keep in my refrigerator. In the morning, just add some milk and sugar and microwave for chai tea latte.– so much less expensive than a coffee shop and no added colorings.
Because they start with a mix, you can make these Chai Cheesecake Chocolate Chip Cookie Cups in less than an hour. The Thindulgent Cashew Toffee Milk Chocolate Bark pairs so well with the chai cheesecake.
Put the tea bags in the boiling water and let steep while you prepare Immaculate chocolate chip cookie dough according to instructions on the box. Divide the dough into 12 portions and spread in the bottom of an ungreased muffin tin. Bake at 350°F for 15 minutes. Prepare the chai cheesecake filling while the cookie cups are baking. Remove tea bags from the hot water and add unflavored gelatin. Stir to dissolve. Put heavy cream, cream cheese and powdered sugar in a bowl. Beat with a mixer until smooth. Add in the concentrated tea mixture and vanilla extract. Beat until smooth. Refrigerate until cookie cups are cool. While the cookies are still warm, use a spoon to hollow out the centers (I just pressed down a bit to make an indentation). Let cool in the pan. Use a knife to loosen the edges and remove cookie cups from the pan. Top each cookie cup with chai cheesecake and garnish with a small piece of milk chocolate bark. Refrigerate until ready to serve. Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.Chai Cheesecake Chocolate Chip Cookie Cups
Ingredients
Instructions
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 145Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 75mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 2g Looking for more chai-flavored treats?
