Cheesecake Cookie Tarts

Cheesecake Filling

Beat together the cream cheese, granulated sugar, heavy cream, and vanilla until smooth and creamy. Refrigerate while you prepare the cookie shells.

Chocolate Chip Cookie Dough

Preheat the oven to 350°F and lightly grease six mini tart pans. Whisk together the melted butter, brown sugar, and granulated sugar until smooth. Mix in the egg yolk, milk, and vanilla. Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate chips.

Divide the dough evenly between the tart pans, pressing it into the bottom and slightly up the sides. Bake for 12 minutes. Immediately use the bottom of a ½ cup measuring cup to gently press down the puffed centers to create tart shells. Let cool completely.

Spoon about 1 tablespoon of cheesecake filling into each cooled cookie shell and spread evenly. Refrigerate until chilled and set. Garnish with fresh raspberries and a dusting of powdered sugar before serving.