These Chocolate Chip Cheesecake Cups are the perfect dessert when you want something rich, creamy, and irresistibly cute. Each bite combines the buttery crunch of chocolate chip cookies with a smooth, tangy cheesecake filling — all topped with a dollop of whipped cream and a mini cookie.
Whether you’re making them for a party tray or a quiet night in, these Chocolate Chip Cheesecake Cups are the kind of recipe you’ll keep coming back to — because they just work, every single time.
Chocolate Chip Cookie Cheesecakes Ingredients
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
Ingredient Notes
Can you use graham crackers instead of cookies? You can, but the cookie crust is what makes these special. It adds both flavor and texture that graham crumbs can’t match.
🍪 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.
🍪 Be sure to use full-fat cream cheese and sour cream for this delicious recipe. Low and no-fat dairy products do not set up as well.
🍪 Hot butter can make your crust greasy or cause it to pull away from the liner after baking. Let it cool slightly before stirring it into the cookie crumbs.
🍪 Cold cream cheese won’t beat smoothly and can lead to a lumpy batter. To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20-30 minutes.
Expert Tips and Tested Methods
Don’t Overmix Once the Egg Is Added
Overmixing can trap air and cause cracks. Beat gently on medium speed until just combined — creamy, not frothy.
Press the Crust Firmly but Gently
When pressing the cookie crust into the liners, use the flat bottom of a spice jar or small glass. Press just until compact — not so tight that the crust turns dense. A light but firm hand helps it hold together while still feeling crisp when you bite in.
Use a Cookie Scoop for Even Layers
An ice cream or cookie scoop gives you control over portions so every cheesecake bakes evenly. Uneven filling can cause some cups to overbake while others stay too soft in the middle.
Avoid Overfilling the Cups
Fill each muffin liner about ¾ full. Cheesecake filling puffs slightly as it bakes and then settles as it cools. Overfilling can cause cracking or spillover, while underfilling leads to sunken tops.
Tap the Pan Before Baking
Once the cups are filled, gently tap the muffin pan on the counter to release any air bubbles. This little step prevents hidden air pockets that can cause uneven tops or cracks later.
Watch the Bake Time
Every oven runs differently. Check your cheesecakes at 18 minutes; the centers should look set but still slightly wobbly. They’ll firm up as they cool.
Chocolate Chip Cookie Cheesecakes
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
This recipe was born out of practicality…
Full cheesecakes can crack, take forever to chill, and feel intimidating for new bakers. These minis solve all of that. They’re quick, forgiving, and still deliver that classic cheesecake flavor with a fun, handheld twist.
If you’ve ever struggled with lumps in your batter, soggy crusts, or cheesecakes that sink in the middle, the method here fixes every one of those problems. From cooling your butter before mixing to pre-baking your crust for structure, each step was tested (and re-tested) to make sure it works in a home kitchen — no pastry degree required.
And maybe the best part? These little cheesecakes prove that simple ingredients — cream cheese, cookies, sugar, and a bit of time — can still produce bakery-quality results. Every bite reminds you why homemade desserts just taste better: there’s care in every step.
Serving Suggestions
❄️ Chill for at least 4 hours before serving (overnight is ideal). Cooling lets the texture set and flavors deepen. ❄️
For an elevated look, pipe the whipped topping using a star tip and add a drizzle of chocolate sauce before placing the mini cookie on top. These are showstoppers on dessert tables, and guests always assume they’re from a bakery.
Storage Instructions
You can store these in a lidded container in the refrigerator for up to five days. You can also wrap them individually in plastic wrap and freeze these for up to one month. You will want to thaw them overnight in the refrigerator before serving.
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- No Bake Chocolate Oatmeal Cookie Bars
- Copycat Dairy Queen Ice Cream Cake
- Butterscotch Cool Whip Pie
- Chocolate Chip Cookie Ice Cream
- Chocolate Chip Cupcakes
- Blueberry Chocolate Chip Muffins
So much easier than baking a full cheesecake.