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Cookie Dough Cheesecakes

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close up shot of a bunch of Cookie Dough Cheesecakes with one having a bite taken out of it
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
  1. Cookie Dough Cheesecakes Ingredients
  2. How to Make This Cookie Dough Cheesecakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. More Easy Dessert Recipes

These mini cookie dough cheesecakes 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 that they’re addictive, so proceed with caution!

close up shot of a bunch of Cookie Dough Cheesecakes with one having a bite taken out of it
Cookie Dough Cheesecakes Bites raw ingredients that are labeled

You’ll need:

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

PRO TIP:

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

SUBSTITUTIONS AND ADDITIONS

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.

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 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 1 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.

PRO TIP:

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.

cookie dough baked in a cupcake pan

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.

PRO TIP:

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

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

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

STEP SEVEN: Fold in ½ 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 cheesecake an additional 18 minutes until the cheesecake is just set. 

Cookie Dough Cheesecakes dough baked in a cupcake pan

STEP TEN: 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.

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

PRO TIP:

The whipped cream and toppings are optional.  

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

How To Serve

These little decadent desserts would make a delicious option when you have guests to visit. Serve them with a warm mug of homemade hot chocolate or our homemade pumpkin spice latte.

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

Storage

IN THE FRIDGE: Store leftover chocolate chip cookie dough cheesecake in the refrigerator for 5 to 7 days.

IN THE FREEZER: You can also freeze these delightful cheesecakes without the whipped cream topping for up to 3 months.

MAKE AHEAD: If you want to prepare these in advance and freeze them, go ahead and bake them completely, then freeze them right in the muffin tin. Once frozen, transfer them to a gallon-size Ziploc bag and store them in the freezer until ready to use. There is no need to thaw as the cheesecakes will thaw rather quickly once removed from the freezer and should be ready to eat by the time you whip the cream and decorate.

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

These individual treats 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 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 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.

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close up shot of a bunch of Cookie Dough Cheesecakes with one having a bite taken out of it
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 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12

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
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • ¾ cup mini chocolate chips, divided
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • Mini Chips Ahoy cookies

Instructions
 

  • 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

Calories: 354kcal | Carbohydrates: 40g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 276mg | Potassium: 144mg | Fiber: 1g | Sugar: 29g | Vitamin A: 384IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1mg
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  1. Laura says

    5 stars
    Two things we love wrapped up into one amazing dessert! I’m sitting here in the hospital, one week now, with my son and I read him this recipe. He said, “Please mom. When we get home, will you please make me those?!” Well yes, yes I will!!!! I will make chocolate chip cookie dough. Either my own or the Toll House in the tub. I think for the first batch, I’ll make a regular cheesecake, but for the second, I may make my cheesecake chocolate. Our favorite cheesecakes are Irish Cream Godiva Chocolate Cheesecake and a traditional New York Cheesecake.
    I may shred some chocolate over top or make some homemade caramel to drizzle over it. Maybe even crumble some baked chocolate chip cookies and add some whipped cream to the top too! And I think I’ll serve these cookie dough cheesecakes as a homecoming from the hospital for my son!

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