Cookie Dough Cheesecakes

Name: Cookie Dough Cheesecakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 16 ounces refrigerated chocolate chip cookie dough ((12 sections)); 8 ounces cream cheese, (softened); ¼ cup granulated sugar; ¼ cup light brown sugar, (packed); 1 teaspoon vanilla extract; 3 tablespoons sour cream; 1 large egg, (room temperature); ¾ cup mini chocolate chips, (divided into ½ cup and ¼ cup); 1 cup heavy whipping cream; ¼ cup powdered sugar; Mini Chips Ahoy cookies

Cookie lovers will adore these cookie dough cheesecakes with the soft cookie layer topped with creamy cheesecake filling.

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Table of Contents

Cookie Dough Cheesecakes Ingredients
Substitutions And Additions For A Cookie Dough Cheesecake Bite
How To Make This Cookie Dough Cheesecake Bites Recipe
How To Serve
Storing a Chocolate Chip Cookie Dough Cheesecake Recipe
Why We Love This Recipe
More Recipes You’ll Love
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These mini cookie dough cheesecake bites manage to combine all the best parts of a chocolate chip cookie—the soft, buttery, vanilla-ey deliciousness—with a creamy, tangy cheesecake filling. We will warn you this cookie cheesecake is addictive, so proceed with caution!

Cookie Dough Cheesecakes Bites raw ingredients that are labeled

Rich and creamy, the delightful combination of cookie dough and cheesecake is truly irresistible.

Laden with chunks of chocolate chips throughout the creamy cheesecake that’s been layered on top of a soft cookie crust, this is a truly delicious treat.

For these mini cheesecakes, you’ll need:

16-ounce package of refrigerated chocolate chip cookie dough (12 sections)
8-ounce package of cream cheese, softened
¼ cup of granulated sugar
¼ cup of packed, light brown sugar
1 teaspoon of vanilla extract
3 tablespoons of sour cream
1 large egg, room temperature
¾ cup of mini chocolate chips, divided into ½ cup and ¼ cup
1 cup of heavy whipping cream
¼ cup of powdered sugar
Mini Chips Ahoy cookies

PRO TIP:

We used a Nestle cookie dough package with 12 large sections of dough.

COOKIE DOUGH: We prefer pre-made cookie dough for this recipe, but if you have a homemade cookie recipe, you could also whip up a batch for these cheesecakes.

If you’re looking to switch up the flavors, consider using a different type of cookie dough. Peanut butter or sugar cookie dough could work well.

Just keep in mind that the flavor of the cookie dough will significantly influence the overall taste of the cheesecake.

HEAVY WHIPPING CREAM: If you’re looking to cut down on fat, you could use lower-fat milk in place of heavy cream.

Just keep in mind that the whipped cream topping may not be as rich or hold its shape as well.

MINI CHIPS AHOY COOKIES: If you can’t find mini Chips Ahoy cookies, you could use any mini chocolate chip cookie.

Alternatively, you could also use crushed chocolate chip cookies or even chocolate cookie crumbs as a topping.

You’ll start making these decadent desserts with an easy shortcut by using store-bought cookie dough. Press the dough into muffin tins and bake them to create the cookie crust.

Next, whip up the chocolate chip cheesecake filling, adding it on top of the crust. Finally, a light and fluffy whipped cream dollop and crunchy mini cookie finish this recipe off nicely.

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Fill 12 muffin tins with parchment paper wrappers.

PRO TIP:

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

STEP THREE: Press one section of the cookie dough into the bottom of each muffin cup.

cookie dough pressed into the bottom of each muffin cup

STEP FOUR: Bake the chocolate chip cookie crust for 12 minutes, until the cookie dough is lightly browned.

The crust will puff up while baking in the muffin cups and appear to take up almost the full cavity right when you take them out of the oven.

Let them cool for a few minutes, and they will shrink/settle back down, allowing room in the muffin pan for the cheesecake filling.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your baking as the suggested time approaches.

STEP FIVE: Meanwhile, with an electric mixer or stand mixer, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.

When you’re mixing the cheesecake filling, be careful not to overmix. Overmixing can incorporate too much air into the batter, which can cause the cheesecakes to crack.

cream cheese, sugar, brown sugar, vanilla, and sour cream blended in a bowl

PRO TIP:

Make sure you’re using room temperature cream cheese — so you don’t end up with lumps in your cheesecake.

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

STEP SIX: Add in the egg and mix by hand until combined.

STEP SEVEN: Fold in half a cup of the mini chocolate chips.

mini chocolate chips folded with the cream cheese mixture in a bowl

STEP EIGHT: Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.

STEP NINE: Turn the oven temperature down to 325°F. Bake the cheesecake for an additional 18 minutes until the cheesecake is just set.

Keep a close eye on the cheesecakes as they bake. Every oven is different, and baking times can vary.

The cheesecakes are done when the edges are set, and the center is still slightly jiggly.

Cookie Dough Cheesecakes dough baked in a cupcake pan

PRO TIP:

The cheesecake filling will fill the muffin cups all the way to the top. They will puff a bit while baking but will settle down into a flat or slightly concave top once they have cooled and chilled.

STEP TEN: Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill them for at least two hours to become firm.

Allowing the cheesecakes to cool completely in the muffin tin before removing them will help them keep their shape.

STEP ELEVEN: Just before serving, whip the heavy cream until soft peaks form.

Add the powdered sugar and continue whipping until stiff peaks form but before the whipping cream turns to butter.

STEP TWELVE: Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle them over top of the cheesecake.

Sprinkle the remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.

whipped cream, crushed cookies and mini chips ahoy topped on the cheesecake

How To Serve

The best way to serve these cookie dough cheesecakes is the way that brings you the most joy.

Whether that’s on a fancy dessert platter or alongside a simple cup of coffee, these suggestions are here to inspire and enhance your dessert experience.

A drizzle of hot fudge sauce or caramel sauce can add an extra layer of flavor to these cheesecakes.

Consider a rich chocolate ganache, a sweet strawberry sauce, or even a salted caramel sauce.

These mini cheesecakes can be a star attraction on a dessert platter. Arrange them with other sweet treats like fruit skewers, mini hand pies, and chocolate-dipped strawberries.

This way, your guests can enjoy a variety of desserts, and the cheesecakes will stand out with their unique cookie dough flavor.

Pairing these cheesecakes with a beverage can enhance their flavor. A warm cup of coffee, a homemade pumpkin spice latte, or homemade hot chocolate could be a great choice.

For an ultra-indulgent treat, serve these mini cheesecakes with a scoop of your favorite vanilla ice cream.

These mini cheesecakes could also be a surprising element in a brunch menu.

Paired with savory items like a breakfast casserole or, even, cucumber sandwiches, these sweet treats will provide a delightful end to the meal.

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Our cookie dough fudge and cookie dough cupcakes are two more treats that every cookie dough lover should add to their recipe box.

Once you’ve enjoyed these delightful cookie dough cheesecakes, you might find yourself with a few leftovers.

Not to worry, these cheesecakes store beautifully, ensuring you can enjoy this sweet treat for days to come. Here are some tips:

MAKE AHEAD: These cheesecakes are perfect for making ahead of time. Simply follow the recipe up to the point of baking the cheesecake filling. Instead of baking, cover the muffin tin with plastic wrap and refrigerate for up to 24 hours.

When you’re ready to serve, remove from the fridge, let it come to room temperature, and bake as directed.

IN THE FRIDGE: If you have leftover cheesecakes, they can be stored in the refrigerator.

Place the cheesecakes in an airtight container and store them in the fridge for up to five to seven days.

IN THE FREEZER: These cheesecakes also freeze well. Once they have completely cooled, place them in a freezer-safe container or zip-top bag.

They can be stored in the freezer for up to three months.

REHEATING: When you’re ready to enjoy a frozen cheesecake, transfer it to the refrigerator to thaw overnight.

If you’re in a hurry, you can also thaw them at room temperature for a few hours.

For a quick reheat, you can use the microwave. Place a cheesecake on a microwave-safe plate and heat for 10-15 seconds, or until warmed through.

close up shot of a bunch of Cookie Dough Cheesecakes with one having a bite and frosting taken out of it

Why We Love This Recipe

There are plenty of reasons to love our cheesecake bites, including:

FLAVOR FUSION: These bites combine the classic, comforting taste of chocolate chip cookie dough with the creamy decadence of cheesecake.

PERFECT FOR SHARING: These bite-sized treats are ideal for parties, gatherings, or potlucks. They’re easy to transport, serve, and share, making them a crowd-pleaser at any event.

These individual cookie dough cheesecake bites layer baked chocolate chip cookies with a creamy cheesecake batter before adding whipped cream and cookie crumbs on top for a rich and decadent dessert that you won’t be able to resist.

FREQUENTLY ASKED QUESTIONS

Can I use homemade cookie dough instead of store-bought?

Absolutely! If you have a favorite homemade cookie dough recipe, feel free to use it.

Can you freeze cheesecake?

You can prep your cookie dough mini cheesecakes ahead of time and wrap them in plastic wrap before storing them in the freezer. Thaw in the fridge overnight when you are ready to serve.

How do you know when a mini cheesecake is done?

If the center looks set but still jiggles when you move the pan, your mini cookie dough cheesecake is done.

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

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

How can I ensure my cheesecakes don’t crack?

To prevent cracking, avoid overmixing your batter and make sure all your ingredients are at room temperature before you start. Also, let the cheesecakes cool gradually after baking.

Can I make these cookie dough cheesecakes without an electric mixer?

Yes, you can mix the ingredients by hand using a whisk. It will take a bit more effort, but it’s definitely possible.

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5 from 16 votes

Cookie lovers will adore these cookie dough cheesecakes with the soft cookie layer topped with creamy cheesecake filling.

Prep Time 30

Cook Time 30

Total Time 1

Servings

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Ingredients

16 ounces refrigerated chocolate chip cookie dough (12 sections)
8 ounces cream cheese, softened
¼ cup granulated sugar
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
3 tablespoons sour cream
1 large egg, room temperature
¾ cup mini chocolate chips, divided into ½ cup and ¼ cup
1 cup heavy whipping cream
¼ cup powdered sugar
Mini Chips Ahoy cookies

Instructions

Preheat the oven to 350°F.
Fill 12 muffin tins with parchment wrappers.
Press 1 section of the cookie dough into the bottom of each muffin cup.
Bake for 12 minutes, until the cookie dough is lightly browned.
Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.
Add in the egg and mix by hand until combined.
Fold in ½ cup of the mini chocolate chips.
Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.
Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.
Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill for at least 2 hours to become firm.
Just before serving, whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form but before the whipping cream turns to butter.
Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle over the cheesecakes. Sprinkle the remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.

Notes

We used a Nestle cookie dough package with 12 large sections of dough.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your baking as the suggested time approaches.
Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling instead of paper liners.
The crust will puff up while baking in the muffin cups and appear to take up almost the full cavity right when you take them out of the oven. Let them cool for a few minutes, and they will shrink/settle back down, allowing room in the muffin pan for the cheesecake filling.
Make sure you are using room temperature cream cheese, so you don’t end up with lumps in your cheesecake.
The cheesecake filling will fill the muffin cups all the way to the top. They will puff a bit while baking but will settle down into a flat or slightly concave top once they have cooled and chilled.
The whipped cream and toppings are optional.

Nutrition

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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!

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Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
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