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Chocolate Chip Cookie Cheesecakes

Review Recipe
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
  1. Chocolate Chip Cookie Cheesecakes Ingredients
  2. How to Make This Chocolate Chip Cookie Cheesecakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

a close up shot of a Chocolate Chip Cookie Cheesecake with a bite taken out topped with a cookie on a plate
Chocolate Chip Cookie Cheesecakes raw ingredients that are labeled

You’ll need:

For the Crust

  • 15 crunchy chocolate chip cookies, finely crushed (I used Chips Ahoy Original brand)
  • 3 tablespoons salted butter, melted and cooled

For the 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

For the Garnish

  • Extra creamy Cool Whip whipped topping, thawed
  • Mini chocolate chip cookies (Chips Ahoy brand)

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.

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 5 minutes.

mixture spooned into each of the muffin cups and pressed down

STEP FOUR: In another medium-sized mixing bowl with a handheld electric mixer on medium speed, beat the softened cream cheese for 1 to 2 minutes or until fluffy and smooth.

PRO TIP:

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

softened cream cheese blended in a bowl

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 1 to 2 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 6 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.

mixture divided between the muffin cups

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, then transfer them to the refrigerator to cool completely for 2 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. To make this treat extra indulgent, serve with a scoop of vanilla ice cream and a homemade hot chocolate.

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

Storage

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 5 days. 

IN THE FREEZER: You can also freeze these for up to 1 month. You will want to thaw them overnight in the refrigerator before garnishing and serving them.

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. It is perfect for sharing or just satisfying a craving 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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a close up shot of a Chocolate Chip Cookie Cheesecake with a bite taken out topped with a cookie on a plate
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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 minutes
Cook Time 23 minutes
Total Time 2 hours 33 minutes
Servings 12

Ingredients
  

Crust

  • 15 crunchy chocolate chip cookies, I used Chips Ahoy Original brand, 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
  • teaspoons vanilla extract
  • 6 crunchy chocolate chip cookies, crushed

Garnish

  • Extra creamy Cool Whip whipped topping, thawed
  • Mini chocolate chip cookies (Chips Ahoy brand)

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

Calories: 233kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 157mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 380IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 0.3mg
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