Chocolate Chip Cookie Cheesecakes
These chocolate chip cookie cheesecakes are made with layers of crunchy cookies, creamy cheesecake filling, and topped with fluffy whipped cream.
Servings: 12
Calories: 233kcal
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
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
