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 and they feature fair trade ingredients that you can win in our Fair Trade USA giveaway!
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. The kitchen needed some upgrading so I took out some overhead cabinets and put in an island hood. My handyman walled off a door and moved the refrigerator there. He’s now building a new cabinet where the refrigerator used to be.
He also fixed several things in other rooms in my house. 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. They’re also providing an identical box for our readers in the 48 contiguous United States to win!
I don’t mind paying a little extra for fair trade ingredients because they really benefit hard working people and the quality is top notch. With Mother’s Day coming up, it’s really important to remember the vital role women play in our communities. Empowered women bring so many benefits to their communities and fair trade products empower women.
Until I received my box, I had no idea that Guittard Chocolate is a fair trade company. Guittard extra dark chocolate chips are a staple in my house because their flavor is unmatched. If you haven’t used them in your chocolate chip cookies, you’re missing out.
Normally I make my chocolate chip cookies from scratch but time is of the essence and my Fair Trade USA box included Immaculate chocolate chip cookie mix. Immaculate Baking Company chocolate chip cookie mix batter is much darker than my toll house cookie batter. It looks like there’s cocoa in the batter (but there isn’t). Even though the cookies come out darker than the photo on the box, they taste amazingly like made-from-scratch.
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 Fair Trade USA box includes so many options for garnishing these treats. I chose the Thindulgent Cashew Toffee Milk Chocolate Bark because the toffee and chocolate pair so well with the chai. The dark chocolate almonds or rainbow chocolate drops would also work very well.
Chai Cheesecake Chocolate Chip Cookie Cups
Yield 12 tartlets
Immaculate chocolate chip cookie mix (prepare batter according to package directions)
1 8-ounce package cream cheese, softened
2 tablespoons powdered sugar
1/2 cup heavy cream
1/4 cup boiling hot water
2 Numi Golden Chai teabags
1/2 teaspoon vanilla
1/2 teaspoon unflavored gelatin
Thindulgent Cashew Toffee Milk Chocolate bark garnish
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.