Chocolate Chip Cookie Cheesecakesrn

a close up shot of a Chocolate Chip Cookie Cheesecake with a bite taken out topped with a cookie on a plate

These chocolate chip cookie cheesecakes are made with layers of crunchy cookies, creamy cheesecake filling, and topped with fluffy whipped cream.

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Table of Contents

Chocolate Chip Cookie Cheesecakes Ingredients
Substitutions And Additions
How To Make This Chocolate Chip Cookie Cheesecakes Recipe
How To Serve
Storage
Why You’ll Love This Recipe
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These little chocolate chip cookie cheesecakes are everything you love about chocolate chip cookies—warm, comforting, and delicious—but with an extra layer of creamy goodness. A crunchy cookie crust is layered with a velvety cream cheese filling and topped with whipped cream in this tasty dessert.

Chocolate Chip Cookie Cheesecakes raw ingredients that are labeled

Chocolate chip cookie cheesecakes are a dessert unlike any other – an indulgent combination of creamy cheesecake goodness and velvety chocolate chip perfection.

A smooth, airy cheesecake batter sits on top of a crunchy, buttery chocolate chip cookie base.

You’ll need:

For The Crust:

15 crunchy chocolate chip cookies, finely crushed
3 tablespoons of salted butter, melted and cooled

For The Cheesecake Filling:

8 ounces of cream cheese, softened to room temperature
3 tablespoons of sour cream
½ cup of granulated sugar
1 egg, room temperature
1½ teaspoons of vanilla extract
6 crunchy chocolate chip cookies, crushed

For The Garnish:

Extra creamy Cool Whip whipped topping, thawed
Mini chocolate chip cookies

PRO TIP:

Make sure that you are using crunchy chocolate chip cookies. The soft batch varieties do not crush well for the crust, and they do not work well for the filling either.

Substitutions And Additions

DAIRY PRODUCTS: Be sure to use full-fat cream cheese and sour cream for this delicious recipe. I find that low and no-fat dairy products do not set up as well.

CRUSHED COOKIES: You can omit the crushed cookies from the filling and substitute ¼ cup of mini chocolate chips if desired.

You can omit all add-in options and just have the chocolate chip cookie crust as well.

SOUR CREAM: Greek yogurt can be a good substitute for sour cream. It offers a similar tangy flavor and creamy consistency. Ensure it’s plain and not flavored.

Making these scrumptious desserts starts with making the crust out of a mixture of crushed cookies and butter.

Next, whip up the creamy cheesecake filling to top the cookie crust before popping the cheesecakes in the oven to bake.

STEP ONE: Preheat the oven to 325°F. Line a standard muffin pan with 12 paper cupcake liners. Set aside.

OUR RECIPE DEVELOPER SAYS

Parchment paper or foil-lined wrappers are the easiest to peel from the cheesecake filling.

STEP TWO: For the crust, stir together the finely crushed crunchy chocolate chip cookies and melted butter in a medium bowl.

crushed cookies and melted butter stirred in a cup

STEP THREE: Spoon the cookie crumb mixture into each muffin cup and press down to create a crust. Bake the cookie crust for five minutes.

mixture spooned into each of the muffin cups and pressed down

STEP FOUR: Beat the softened cream cheese for one to two minutes or until fluffy and smooth.

Use another medium-sized mixing bowl with a handheld electric mixer on medium speed.

PRO TIP:

Make sure your cream cheese is at room temperature, so you don’t have lumps in your creamy cheesecake filling.

STEP FIVE: Add the sour cream and continue to mix until completely incorporated.

sour cream added to the softened cream cheese mixture in a bowl

STEP SIX: Add the granulated sugar, egg, and vanilla extract to the cream cheese mixture.

Beat for another one to two minutes or until fully combined, and the filling mixture has no lumps remaining.

sugar, egg, and vanilla extract added to the sour cream mixture in a bowl

STEP SEVEN: Using a rubber spatula, scrape down the bottom and sides of the bowl. Fold the additional six crushed cookies into the cheesecake mixture.

crushed cookies folded with the sugar mixture in a bowl

STEP EIGHT: Evenly divide the cheesecake batter between the muffin cups. An ice cream scoop works great.

STEP NINE: Bake for 18 to 20 minutes or until the center is set.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake at the lower end of the recommended baking time.

cheesecake cookie baked in a muffin pan until center is set

STEP TEN: Remove from the oven and allow the cheesecakes to rest for 30 minutes on the counter.

Transfer them to the refrigerator to cool completely for two hours or up to overnight.

STEP ELEVEN: Once the chocolate chip cookie cheesecakes have chilled completely, you can remove the paper liners and place them onto a serving plate.

STEP TWELVE: Garnish each cheesecake with a generous dollop of Cool Whip whipped topping and a mini chocolate chip cookie.

PRO TIP:

You can place the thawed extra creamy whipped topping into a piping bag fitted with a decorative tip to garnish.

cool whip and chocolate chip cookie garnished on top of the cheesecake cookie

How To Serve

These mini cheesecakes make the perfect dessert when you are looking for something a little lighter.

Paired with fresh berries or even salted caramel sauce, these scrumptious treats will have everyone’s mouths watering the moment they make their appearance!

Serve with an ice-cold glass of your favorite milk or a cup of creamy cappuccino, and you’ll be witnessing sugary perfection in no time.

To make this treat extra indulgent, serve it with a scoop of vanilla ice cream and homemade hot chocolate.

For more mini cheesecake recipes, check out our mini apple cheesecakes and mini pecan cheesecake bites.

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Storage

Proper storage ensures that your cheesecakes remain fresh, moist, and as delicious as the day you made them. Here’s how to keep them at their best:

MAKE AHEAD: These cheesecakes are perfect for preparing in advance. If you’re planning to serve them for a special occasion or gathering, you can make them a day ahead.

Once prepared, allow them to cool completely, then cover them with plastic wrap or place them in an airtight container and refrigerate.

IN THE FRIDGE: These cheesecakes are best served chilled. You will want to wait until ready to serve before removing the paper liners and garnishing them.

You can store these in a lidded container in the refrigerator for up to five days.

IN THE FREEZER: You can also freeze these for up to one month. You will want to thaw them overnight in the refrigerator before garnishing and serving them.

Why You’ll Love This Recipe

ULTIMATE DESSERT FUSION: This recipe combines two beloved desserts – chocolate chip cookies and cheesecake – into one delightful creation.

FLAVOR EXPLOSION: With layers of chocolate chip cookie dough and a creamy cheesecake filling, each bite offers a burst of flavor.

IMPRESSIVE PRESENTATION: The layered design of this dessert is visually stunning, making it an eye-catching centerpiece for special occasions and celebrations.

a close up shot of Chocolate Chip Cookie Cheesecakes with a bite taken out topped with a cookie on a platter

This delightful sweet treat takes all the delicious flavor of a comforting chocolate chip cookie and turns it into a decadent cheesecake dessert. These chocolate chip cookie cheesecakes are perfect for sharing or just satisfying a craving at any time.

FREQUENTLY ASKED QUESTIONS

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

Can you freeze cheesecake?

This easy dessert recipe can be stored in the freezer for up to one month in an airtight container.

How do you know when a mini cheesecake is done?

You’ll know that your mini cheesecakes are done if the center looks set and is dry to the touch but still jiggles when you move the pan.

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These chocolate chip cookie cheesecakes are made with layers of crunchy cookies, creamy cheesecake filling, and topped with fluffy whipped cream.

Prep Time 10

Cook Time 23

Total Time 2 33

Servings

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Ingredients

Crust

15 crunchy chocolate chip cookies, finely crushed
3 tablespoons salted butter, melted and cooled

Cheesecake Filling

8 ounces cream cheese, softened to room temperature
3 tablespoons sour cream
½ cup granulated sugar
1 egg, room temperature
1½ teaspoons vanilla extract
6 crunchy chocolate chip cookies, crushed

Garnish

Extra creamy Cool Whip whipped topping, thawed
Mini chocolate chip cookies

Instructions

Preheat the oven to 325°F. Line a standard muffin pan with 12 paper liners. Set aside.
For the crust, stir together the finely crushed crunchy chocolate chip cookies and melted butter in a medium-sized bowl.
Spoon the cookie crumb mixture into each muffin cup and press down to create a crust.
Bake the cookie crust for 5 minutes.
In another medium-sized mixing bowl and a handheld mixer on medium speed, beat the softened cream cheese for 1 to 2 minutes or until fluffy and smooth.
Add the sour cream and continue to mix until completely incorporated.
Add the granulated sugar, egg, and vanilla extract to the cream cheese mixture. Beat for another 1 to 2 minutes or until fully combined, and the filling mixture has no lumps remaining.
Using a rubber spatula, scrape down the sides and bottom of the bowl. Fold the additional 6 crushed cookies into the filling mixture.
Evenly divide the mixture between the muffin cups. An ice cream scoop works great.
Bake for 18 to 20 minutes or until the center is set.
Remove from the oven and allow the cheesecakes to rest for 30 minutes on the counter, then transfer them to the refrigerator to cool completely for 2 hours or up to overnight.
Once the chocolate chip cookie cheesecakes have chilled completely, you can remove the paper liners and place them onto a serving plate.
Garnish each cheesecake with a generous dollop of Cool Whip whipped topping and a mini chocolate chip cookie.

Notes

Make sure that you are using crunchy chocolate chip cookies. The soft batch varieties do not crush well for the crust, and they do not work well for the filling either.
Parchment paper or foil-lined wrappers are the easiest to peel from the cheesecake filling.
Make sure your cream cheese is at room temperature, so you don’t have lumps in your creamy cheesecake filling.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake at the lower end of the recommended baking time.
You can place the thawed extra creamy whipped topping into a piping bag fitted with a decorative tip to garnish.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer

Chocolate Chip Cookie Cheesecakes

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