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Chocolate Chip Cookie Cheesecakes Recipe

★★★★★

4.6 from 92 reviews
  • Author: Ella
  • Total Time: 3 hours 33 minutes
  • Yield: 24 mini cheesecakes 1x

Description

Delight in these mini Chocolate Chip Cookie Cheesecakes that combine the best of both worlds: a crunchy chocolate chip cookie crust topped with a creamy, rich cheesecake filling studded with mini chocolate chips. Perfectly baked until the edges are set and the centers slightly jiggly, these bite-sized treats are finished with a drizzle of melted chocolate and a sprinkle of crumbled cookies for added texture and flavor. Ideal for dessert lovers seeking a fun and indulgent twist on classic cheesecake and cookies.

Ingredients

Scale

Crust

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

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 all-purpose flour

Topping

  • 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)

Instructions

  1. Preheat Oven: Preheat 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 facilitate easy removal of the cheesecakes after baking.
  3. Make Crust: Crush the 17 chocolate chip cookies into fine crumbs. Combine these crumbs with the melted butter, then spoon the mixture into each muffin cup. Press down firmly to form a compact crust layer.
  4. Mix Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add the sour cream, egg, sugar, and vanilla extract, mixing until fully combined and smooth.
  5. Add Chocolate Chips and Flour: Gently fold 1/2 cup of mini chocolate chips and 1 tablespoon flour into the cheesecake mixture ensuring even distribution without overmixing.
  6. Fill Muffin Cups: Spoon the prepared cheesecake filling over the cookie crusts in the muffin tin, filling each cup about three-quarters full.
  7. Bake: Bake the cheesecakes for 15 to 18 minutes, or until the edges are set but the centers still jiggle slightly when shaken gently.
  8. Cool and Chill: Allow the cheesecakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate the cheesecakes for at least 2 hours to set properly.
  9. Add Toppings: Melt the 2/3 cup 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 and/or extra mini chocolate chips if desired. Serve chilled.

Notes

  • Use room temperature cream cheese, sour cream, and egg to avoid lumps in the cheesecake filling.
  • Press the cookie crust firmly into the muffin tin cups for a sturdy base that holds together well.
  • Baking time may vary slightly depending on your oven; watch for the classic cheesecake doneness sign – set edges with slightly jiggly centers.
  • Chill time is essential for the cheesecakes to fully set and develop the best texture and flavor.
  • For easy removal, use cupcake liners or parchment paper squares in each muffin cup.
  • Feel free to experiment with different types of chocolate chips for varied flavor intensity.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate chip cookie cheesecake, mini cheesecakes, cookie crust cheesecake, easy dessert, bite-sized cheesecakes, chocolate chip dessert

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Find it online: https://delishwithella.com/chocolate-chip-cookie-cheesecakes-recipe-3/