Dessert

Chocolate Chip Cookie Cheesecakes Recipe

ByElla Hart May 5, 2026May 5, 2026

Introduction

Chocolate Chip Cookie Cheesecakes are a delightful treat combining the rich creaminess of cheesecake with the crunchy, chocolaty goodness of classic chocolate chip cookies. These mini cheesecakes are perfect for parties, snacks, or whenever you want a sweet indulgence in a convenient bite-sized form.

This image shows a small round dessert with three clear layers: the bottom layer is golden brown and crumbly like a cookie crust with chocolate chips mixed in; the middle layer is thick, creamy, and white with scattered small dark chocolate chips; the top layer is a swirl of white whipped cream or frosting with a glossy dark chocolate drizzle running down the sides and topped with chunks of chocolate pieces and some chocolate chips. The dessert is placed on a white marbled surface with some chocolate chips around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

17 crunchy chocolate chip cookies (such as Chips Ahoy)
6 tablespoons unsalted butter (melted)
8 ounces PHILADELPHIA cream cheese (softened)
1/4 cup sour cream (room temperature)
1 egg (room temperature)
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1 tablespoon flour
2/3 cup mini or regular chocolate chips (for drizzling)
1/2 teaspoon vegetable oil or shortening (for melting chocolate)
4-5 cookies crumbled (optional, for topping)

Instructions

Step 1: Preheat your oven to 325°F (163°C) to ensure even baking and creamy results.
Step 2: Line a mini muffin tin with parchment paper or mini cupcake liners to make removal easier.
Step 3: Crush the 17 chocolate chip cookies into fine crumbs. Combine the crumbs with the melted butter, then spoon the mixture into each muffin cup. Press down firmly to form a solid crust.
Step 4: Beat the softened cream cheese until smooth. Add the sour cream, egg, sugar, and vanilla extract, mixing until creamy and well combined.
Step 5: Gently fold in 1/2 cup of mini chocolate chips and the flour into the cream cheese mixture.
Step 6: Spoon the cheesecake filling over the cookie crusts, filling each muffin cup about three-quarters full.
Step 7: Bake for 15–18 minutes, or until the edges are set but the centers are still slightly jiggly.
Step 8: Let the cheesecakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.
Step 9: Melt the 2/3 cup of chocolate chips with the vegetable oil or shortening and drizzle over the chilled cheesecakes. Sprinkle with crumbled cookies or extra mini chocolate chips if desired.

Tips & Variations

Use mini chocolate chips in the batter for more even chocolate distribution and texture.
Try different types of cookies for the crust, like peanut butter or oatmeal, to customize the flavor.
For a richer topping, drizzle melted white chocolate or caramel instead of regular chocolate.
Be careful not to overbake; the centers should remain a bit jiggly for a creamy cheesecake texture.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can be kept chilled or brought to room temperature before serving. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container; thaw in the refrigerator before eating. Reheat gently if desired, but they’re best served chilled.

How to Serve

A small round cheesecake with three visible layers sits on white marbled texture. The bottom layer is a crumbly golden brown crust mixed with chocolate chips. The middle layer is creamy white cheesecake filling with chocolate chips spread inside. The top layer is a thick swirl of smooth white whipped cream. Dark chocolate sauce drips over the whipped cream and sides of the cheesecake, topped with broken chocolate pieces and whole chocolate chips. Some chocolate chips are scattered on the surface near the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized chocolate chips instead of mini chocolate chips?

Yes, you can substitute regular chocolate chips, but mini chocolate chips distribute more evenly throughout the batter and provide better texture in these bite-sized cheesecakes.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or creme fraiche in equal amounts. These alternatives will maintain the creamy texture and slight tanginess in the filling.