June 6, 2023
Review RecipeCookie Dough Cheesecakes
Cookie lovers will adore these cookie dough cheesecakes with the soft cookie layer topped with creamy cheesecake filling.
Jump to Recipe
Table of Contents
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!
Cookie Dough Cheesecakes Ingredients
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
- 3 tablespoons of sour cream
- 1 teaspoon of vanilla extract
- 1 large egg, room temperature
- ¾ cup of mini chocolate chips, divided
- 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.
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.
How To Make This Cookie Dough Cheesecakes Recipe
You’ll start making these decadent desserts with an easy shortcut by using store-bought cookie dough. You’ll press the dough into muffin tins and bake them to create the cookie crust.
Next, you’ll 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.
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.
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.
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.
STEP SIX: Add in the egg and mix by hand until combined.
STEP SEVEN: Fold in ½ cup of the mini chocolate chips.
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.
STEP TEN: Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill them 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 them 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.
How To Serve
If you want to make this an extra indulgent treat, consider pairing your cookie dough crust cheesecakes with a drizzle of salted caramel sauce or a scoop of no-churn vanilla ice cream.
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.
MORE CHEESECAKE RECIPES
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 this mini chocolate chip cookie dough cheesecake 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.
These individual cookie dough cheesecakes 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 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.
More Recipes You’ll Love
- Oreo Pie
- Cherry Pie Bars
- Lemon Cheesecake Bars
- Pumpkin Cheesecake Bars
- Chocolate Chip Cookie Cheesecakes
- Chocolate Chip Cheesecake Cookies
- Mini Peanut Butter Cheesecakes
- Blueberry Chocolate Chip Muffins
- Orange Creamsicle Cheesecake
- Pumpkin Chocolate Chip Cookies
- Cookies and Cream Cheesecakes
- Air Fryer Chocolate Chip Cookies
Cookie Dough Cheesecakes
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Laura says
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!