Chocolate Chip Cheesecake Bites

         
                 Well, it's official; I'm getting older. Bedtime is 11:00 P.M., three beers equals a hangover, and I have officially discovered a different, less exciting, definition to "Do-It-Yourelf" fun (AKA crafting..ugh). Since I am a broke grad student, I have resorted to making my own presents for friend's birthdays, holiday celebrations, and guilt-forced family gatherings. These bite sized treats were the lovechild of my frugal lifestyle and boredom. Nothing says "You're a great friend and I'm poor" like showing up to a birthday party with a $4 bottle of Moscato and dessert! However, a few birthday toasts later, and these cheesecake bites were the most important part of the night. Really, what else are you to eat after a night of drinking when you've spent all your money on overpriced Vegas Bombs? Whether you make these for a small gathering, child's birthday party, or just to have around the house, I guarantee you'll keep opening your fridge to stuff one in your mouth. (Shhhh, I won't judge!)

"Chocolate Chip Cheesecake Bites"

Ingredients 

• 18 Oreo cookies
• 1/4 cup melted butter
• 16 oz. cream cheese (softened)
• 3/4 cup sugar
• 1/4 cup sour cream (or yogurt if you're a health-nut)
• 2 large eggs
• 1 tsp. vanilla extract 
• 1 cup semi-sweet chocolate chips (mini or regular, I used regular)
• caramel sauce for topping 

Directions

1. Preheat oven to 350 degrees.
2.  Line cupcake tins with liners (I used mini cupcake tins). In food processor of blender, chop Oreos until they are finely crumbed. Pour crumbs into a bowl and mix with melted butter. 
3. Press 1 tblsp. of cookie mixture into bottoms of cupcake tins. Bake for 5 minutes and let cool once removed from oven. 
4. In a large bowl, beat cream cheese on medium speed until smooth. Add sugar and sour cream, beat until fluffy and mixed well. Add the eggs one at a time and beat on low speed. Mix in vanilla and chocolate chips. 
5. Spoon 1 tblsp. of mixture into cupcake tins. Tins should be nearly full! Bake for 20-23 minutes. The centers will be a little jiggly, so press lightly in the middle to make an indentation for caramel sauce. Let chill for 2 hours in refrigerator.
6. To top cheesecakes with caramel: melt hard caramels and heavy cream, make your own caramel sauce (ha, ok), or use a premade caramel sauce found at the grocery store (winner!). Sprinkle cheesecakes with leftover chocolate chips if desired. 

        Since making a full cheesecake is damn near impossible for me, these little bite sized buggers will have to do for now! Plus, what person doesn't love eating with their hands? We're all kiddos at heart. This life-saving recipe comes from Sally's Baking Addiction, which is actually one of my favorite food blogs to stalk. And P.S., her dog is adorable. Well, since I'm out of clever, insightful, or funny things to say, I'm going to bed. (Look at that! 9:42 P.M., *sigh*). At least I still have my bladder control.

                                   Number of Pinterest recipes completed: 22
                                   I declare this recipe a: small victory for cheap friends everywhere