These Chocolate Chip Cookie Cheesecake Cups are filled with a creamy cheesecake center and surrounded by buttery chocolate chip cookie dough!
I’ve combined two of my all time favorites into one, crazy delicious, bite-sized treat! Well, it’s more than just one bite, but you get the idea.
Chocolate Chip Cookie Cheesecake Cups
I gave some of these cookie cups to a neighbor and he told me they were the BEST thing he’s ever eaten. Seriously! They’re so good and so easy to make too!
You’ll start by mixing up my super simple chocolate chip cookie dough. Press just about a tablespoon’s worth of the cookie dough into a cupcake liner. I like to use these cupcake liners because they hold up nicely when baked.
Whip up my super simple (5 ingredient) cheesecake filling and then pour about another tablespoon or a little more on top of the pressed cookie dough.
To finish off the top, just crumble up some more cookie dough and place little balls of cookie dough all over the tops. Leave a little room for some of the cheesecake to poke through, it makes it a pretty presentation!
You’re going to LOVE these! I’m pretty sure these are the best thing since sliced bread.
Quick Tips for Making:
- If you’re in a hurry try using store bought cookie dough
- Swap regular size chocolate chips for mini chocolate chips
- Store these in the fridge since they have cheesecake centers
- Use my peanut butter cookie dough instead of chocolate chip for a fun twist!
Just try keeping your hands off of these! They’re downright delicious!
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Chocolate Chip Cookie Cheesecake Cups
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cups butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips
For the Cheesecake Filling:
- 16 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- In a medium sized bowl sift together flour, salt, and baking soda. Set aside.
- In a large bowl beat together butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and 1 tsp vanilla until combined.
- Slowly add flour mixture 1/2 cup at a time while mixer is going, scraping sides, until it is all combined. Add in chocolate chips.
- Line muffin tin with foil cupcake liners. Press about a flat tablespoon's worth of cookie dough into each cupcake liner so it's flat on the bottom, leaving about 1 1/2 cups cookie dough remaining. Set aside.
- Preheat oven to 350 degrees F.
- In the same bowl used to sift the flour together add the cream cheese, 1/2 cup sour cream, 1 cup sugar, 2 large eggs, and 2 tsp vanilla until smooth (using a hand mixer).
- Scoop a tablespoon of the cheesecake mixture into each cupcake liner.
- Use the remaining cookie dough and break up little bits and place on top of each cheesecake cup.
- Bake for 25 minutes. Remove from oven and let cool to room temperature.
- Place in fridge to chill for at least 1 hour and serve. Enjoy!
Nutrition
Originally published on 9/4/2012. Updated photos & recipe on 3/20/2018
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Brown Butter Maple Tarts
Karin
How many tubes of pre made chocolate chip cookie dough should I have for these.?
Dawn
This recipe is amazing. Have you ever done it with a brownie bottom?
Adele Andrade
Can these be made the day before?
Lori Haig
I’m working at a hospital during this crazy time in our world. Every Friday I bring treats for the crew for the employees who maybe don’t get noticed as much. Security Officers, housekeeping staff, Admitting staff. I made these for my Friday deliveries and EVERYONE loved them!
Shawn
Aww! That makes me so happy to hear! I’m so glad you all enjoyed them and thank you so much for your service during these difficult times. 🙂
Lewis Johnson
I need to make these tonight.
Shawn
You’ll love them!
Alexa Roman
Can u use a mixer ? Does it make any difference using my hands just leaves in clumpy and looks bumpy ??
Shawn
Yes, definitely use a mixer! It’ll be smooth and way easier too!
Julie Brockway
Way easy to make and absolutely WONDERFUL!!
DJ Naples
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Anna @ Crunchy Creamy Sweet
Oooh, these cheesecake cups look amazing! I have been craving cheesecake for weeks now – time to make some! Love it!
Barbara
Love this cookie recipe all your recipes sound so delicious will make many of them thanks for sharing cooking is my hobby
Caroline
Oh my heavens! These look delicious! I love the perfect portion sizes too, otherwise I’d eat the whole thing. 😉
Asiya @ Chocolate and Chillies
Love this combination of cheesecake and chocolate and chips…I’ll have to check out the grocery store to see if we get Truvia here!
jordy
hey how many does this serve? please answer asap 🙂 thankuyou
Shawn
Hi Jordy! This recipe makes 24 mini cheesecakes. Thanks for your question! 🙂
amber
just printed this out and am getting all the stuff together to make for tomorrow’s desert, thanks!!!
Cookin' Canuck
Oh, these sound awesome! And I love that you lightened up this treat.
Stephanie @ Eat. Drink. Love.
Chocolate chip cookies and cheesecake in one?! Yes!! Even here in FL, it is still so hot. I love fall, but I know I still won’t be getting it when we move in a few weeks to AZ, lol. It will still be fall in my house though!
Amie
Looks easy and yummy! Thanks for sharing!
Toraye Izatt
Oh my gosh! ANOTHER one I can’t wait to try!! My list is getting too long!!:)
Shawn
Haha, you just need to start actually making them! 😉
Dorothy @ Crazy for Crust
Awesome Shawn! I love that the Truvia didn’t affect the flavor or taste. Pinned!
Shawn
Thanks Dorothy! 🙂
Katrina @ In Katrina's Kitchen
Kind of dying over here. I need about 7. Yes 1 a day for a week!! 🙂
Shawn
Sounds like a great week to me!
Stefanie @ Sarcastic Cooking
Oh my god! I want like 100 of these!
Shawn
haha, thanks Stefanie! 😉
Megan
I have made these several times and they are amazing! Thanks for the recipe!
Nicole @ The Marvelous Misadventures of a Foodie
You had me at cheesecake 😉 I like that they are in little cups – it makes it a great take along for a BBQ or party!
Summer is still in full swing here – its hard for me to think about all things pumpkin when I am dripping in sweat just from walking to my car. Hopefully it will start to cool off a smidge in the next few weeks… 🙂
Shawn
Since they’re in little cups, they cook faster too! Which cuts down on the heat in your kitchen. Win-Win!
Hopefully it will cool down soon for us all!
Suzanne
Yum, these caught my on from your FB page so delicious looking, I pinned for making later. Thanks for the recipe 🙂
Shawn
Thanks Suzanne! I hope you like them! 🙂
christina @ oven adventures
these look great. i’m up in Vancouver and it’s suppose to be as hot here this week as it was in the middle of summer. Oh fall where art thou?
Shawn
Even though it’s still warm outside, I am itching to pull out some pumpkin and spices and go crazy with baking! Hopefully it cools down there for you soon!
Hayley @ The Domestic Rebel
Shawn, those look delicious. Cheesecake + chocolate chip cookie dough = heavenly in my book! Also love that these are portion-controlled because I’m known to take down cheesecakes and I need all the help I can get.
Shawn
Thanks Hayley! They are a heavenly combination for sure!
Sarah
I’ve made these a couple of time now and everyone love them . I am about to make them here in a few minutes . Thank you for the recipe .
Shawn
Awesome! So glad you enjoy them!