Chocolate Chip Cookie Cheesecake Cups

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

★★★★★

5 from 1 reviews

These mini cheesecakes have a chocolate chip cookie for the crust, fluffy and sweet cheesecake in the center, then topped with little bits of chocolate chip cookie.

• Author: Shawn Syphus | I Wash You Dry
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Scale 1x2x3x

Ingredients

For the Cookie Dough

• 2 cups 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
• 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

Instructions

1. In a medium sized bowl sift together flour, salt, and baking soda. Set aside.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 350 degrees.
6. 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).
7. Scoop a tablespoon of the cheesecake mixture into each cupcake liner.
8. Use the remaining cookie dough and break up little bits and place on top of each cheesecake cup.
9. Bake for 25 minutes. Remove from oven and let cool to room temperature.
10. Place in fridge to chill for at least 1 hour and serve. Enjoy!

Nutrition

• Serving Size: 24

Originally published on 9/4/2012. Updated photos & recipe on 3/20/2018

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Last updated on April 23, 2019 8:07 am