Dessert

Chocolate Chip Cookie Cheesecakes Recipe

Name: Chocolate Chip Cookie Cheesecakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 3 h 33 min
Cuisine: American
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 large egg, room temperature; 1/4 cup sugar; 1 teaspoon vanilla extract; 1/2 cup mini chocolate chips; 1 tablespoon all-purpose flour; 2/3 cup mini or regular chocolate chips, melted; 1/2 teaspoon vegetable oil or shortening; 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips (optional)

ByElla Hart May 6, 2026May 6, 2026

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Introduction

These Chocolate Chip Cookie Cheesecakes combine two beloved treats into one delightful dessert. With a crunchy cookie crust and creamy cheesecake filling studded with chocolate chips, they are perfect for any occasion. Mini-sized and easy to make, they’re sure to impress your guests or satisfy your sweet tooth.

This image shows a small round dessert with three layers. The bottom layer is a crumbly brown crust, the middle layer is thick and creamy white with dark chocolate chips mixed inside, and the top layer is a soft swirl of white cream. Dark chocolate drizzle flows over the cream and down the sides, with chunks and chips of chocolate sprinkled on top. The dessert sits on a piece of white parchment, with some chocolate chips scattered around. The photo is taken on a white marbled surface. 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 chocolate chips or regular chocolate chips
1/2 teaspoon vegetable oil or shortening
4-5 cookies crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C) to ensure even baking and creamy texture.
Step 2: Line a mini muffin tin with parchment paper squares or mini cupcake liners to make removal easier.
Step 3: Crush the 17 chocolate chip cookies into fine crumbs and mix with the melted butter. Press this mixture firmly into each muffin cup to form the crust.
Step 4: Beat the softened cream cheese until smooth. Add sour cream, egg, sugar, and vanilla extract, mixing until creamy and 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 each crust in the muffin cups, filling about three-quarters full.
Step 7: Bake for 15 to 18 minutes, or until the edges are set but the centers still jiggle slightly.
Step 8: Allow cheesecakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours to set.
Step 9: Melt the 2/3 cup chocolate chips with vegetable oil or shortening until smooth. Drizzle over chilled cheesecakes and sprinkle crumbled cookies or extra mini chocolate chips on top before serving.

Tips & Variations

For extra flavor, add a pinch of cinnamon to the crust mixture before baking.
Use regular chocolate chips instead of mini chips if mini ones aren’t available; just fold in slightly fewer chips to keep the texture smooth.
Try adding chopped nuts like pecans or walnuts to the crust for a crunchier base.
To speed up chilling, place cheesecakes in the freezer for 30 minutes instead of the refrigerator.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Storage

Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month; thaw in the refrigerator before serving. To reheat, let sit at room temperature for about 15 minutes or warm briefly in the microwave—just be careful not to melt the chocolate drizzle.

How to Serve

A small round dessert with three main layers sits on a white marbled surface. The bottom layer is a crumbly brown cookie crust mixed with dark chocolate chips. The middle layer is thick and creamy light beige cheesecake filled with chocolate chips, slightly rough in texture. The top layer is a swirl of white whipped cream, generously drizzled with shiny dark chocolate sauce that runs down the sides. The whipped cream is also sprinkled with large chunks of chocolate. Around the dessert, a few loose chocolate chips are scattered. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized muffin tins instead of mini?

Yes, you can use a regular muffin tin, but the baking time will increase. Check for doneness around 20-25 minutes and adjust accordingly until the edges are set and the centers slightly jiggle.

What type of cookies work best for the crust?

Crunchy chocolate chip cookies like Chips Ahoy work best because they create a firm crust. Soft cookies may result in a soggy base, so choose crunchy varieties for optimal texture.