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Chocolate Chip Cookie Cheesecakes Recipe

★★★★★

4.6 from 135 reviews
  • Author: Ella
  • Total Time: 2 hours 33 minutes
  • Yield: 24 mini cheesecakes 1x

Description

Delight in these irresistible Chocolate Chip Cookie Cheesecakes that combine a crunchy cookie crust with a creamy chocolate chip-studded cheesecake filling. Perfectly portioned in mini muffin tins, these bite-sized desserts are easy to make, bake quickly, and are chilled to achieve a luscious texture. Finished with melted chocolate drizzle and crumbled cookies on top, they are ideal for parties or a special treat.

Ingredients

Scale

Crust

  • 17 crunchy chocolate chip cookies (such as Chips Ahoy)
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 8 ounces PHILADELPHIA cream cheese, softened
  • 1/4 cup sour cream, room temperature
  • 1 large egg, room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 tablespoon flour

Topping

  • 2/3 cup mini or regular chocolate chips (for melting)
  • 1/2 teaspoon vegetable oil or shortening (to aid melting)
  • 4–5 crunchy chocolate chip cookies, crumbled (optional)

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) to ensure even baking and a creamy cheesecake texture.
  2. Prepare Muffin Tin: Line a mini muffin tin with parchment paper or mini cupcake liners to prevent sticking and simplify removal.
  3. Make the Crust: Crush the 17 chocolate chip cookies into fine crumbs. Mix thoroughly with melted butter until combined. Spoon this mixture evenly into each muffin cup, pressing down firmly to create a compact crust base.
  4. Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add sour cream, egg, sugar, and vanilla extract, mixing until the batter is fully combined and smooth.
  5. Add Chocolate Chips and Flour: Gently fold in 1/2 cup of mini chocolate chips and 1 tablespoon of flour to the cheesecake mixture to distribute evenly without overmixing.
  6. Fill the Muffin Cups: Spoon the cheesecake filling over the prepared crusts, filling each cup about three-quarters full to allow room for slight rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes. The cheesecakes are done when the edges are set, but the centers remain slightly jiggly, indicating a creamy interior.
  8. Cool: Let the cheesecakes cool in the tin for 10 minutes to stabilize, then transfer to a wire rack to cool completely at room temperature.
  9. Chill: Refrigerate the cheesecakes for at least 2 hours to allow them to firm up and enhance flavor.
  10. Add Toppings: Melt the 2/3 cup of chocolate chips with 1/2 teaspoon vegetable oil or shortening until smooth. Drizzle the melted chocolate over the chilled cheesecakes, then sprinkle with crumbled cookies for an added crunchy texture before serving.

Notes

  • Ensure cream cheese and egg are at room temperature for a smooth batter and to avoid lumps.
  • Use mini chocolate chips in the filling for better distribution and smaller chocolate bursts in each bite.
  • Chilling the cheesecakes for at least 2 hours is crucial for proper setting and flavor development.
  • For easier removal, use silicone mini muffin pans or well-lined pans with parchment or liners.
  • The optional cookie crumble on top adds extra texture and visual appeal but can be omitted if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini cheesecakes, chocolate chip cookies, bite-sized desserts, chocolate chip cheesecake, easy baking, party dessert

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Find it online: https://delishwithella.com/chocolate-chip-cookie-cheesecakes-recipe-2/