Chocolate Chip Cookie Cheesecakes Recipe
Introduction
These Chocolate Chip Cookie Cheesecakes combine the best of two beloved treats: crunchy chocolate chip cookies and creamy cheesecake. Perfectly portioned in mini cups, they make a delightful dessert for any occasion.
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, at room temperature
- 1 egg, at 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 (to melt with chocolate chips)
- 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips (optional, for garnish)
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 or mini cupcake liners for easy removal.
- Step 3: Crush 17 chocolate chip cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of each muffin cup to form a crust.
- Step 4: Beat the softened cream cheese until smooth. Add 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 to the cheesecake mixture.
- Step 6: Spoon the filling over the cookie crusts in the muffin tin, filling each about 3/4 full.
- Step 7: Bake for 15-18 minutes, until the edges are set but the centers still jiggle slightly.
- Step 8: Cool the cheesecakes in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.
- Step 9: Melt the 2/3 cup chocolate chips with vegetable oil or shortening and drizzle over the chilled cheesecakes. Sprinkle with crumbled cookies or extra mini chocolate chips if desired before serving.
Tips & Variations
- For a richer crust, use browned butter instead of melted regular butter.
- Swap mini chocolate chips for chunks or white chocolate chips for a different flavor profile.
- Use gluten-free cookies to make this dessert gluten-free.
- Try adding a pinch of cinnamon or espresso powder to the cheesecake batter for extra depth.
Storage
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. They can be served chilled or at room temperature. To refresh them, let sit at room temperature for 15 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator. Chilling helps them set perfectly and enhances their flavor.
Can I use regular-sized muffin tins instead of mini?
You can bake these in regular muffin tins, but baking time will increase. Check for doneness around 25-30 minutes and watch for set edges with slightly jiggly centers.
Print
Chocolate Chip Cookie Cheesecakes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 24 mini cheesecakes 1x
Description
These Chocolate Chip Cookie Cheesecakes are a delightful fusion of crunchy chocolate chip cookie crusts with creamy, rich cheesecake filling packed with mini chocolate chips. Baked in a mini muffin tin, they create perfectly portioned, bite-sized treats that are ideal for dessert parties or anytime you crave a sweet indulgence. The cheesecakes are topped with melted chocolate drizzle and extra cookie crumbles for an irresistible finish.
Ingredients
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 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
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure the cheesecakes bake evenly and achieve the perfect creamy texture.
- Prepare Muffin Tin: Line a mini muffin tin with parchment paper or mini cupcake liners for easy removal of the cheesecakes after baking.
- Make Crust: Crush the 17 chocolate chip cookies into fine crumbs and combine with the melted butter. Spoon this mixture evenly into each muffin cup and press down firmly to form a solid crust base.
- Beat Cream Cheese: In a bowl, beat the softened cream cheese until smooth and creamy.
- Add Wet Ingredients: Add the sour cream, egg, sugar, and vanilla extract to the cream cheese. Mix until the filling is fully combined and creamy without lumps.
- Fold in Mix-ins: Gently fold in 1/2 cup of mini chocolate chips and the tablespoon of flour into the cheesecake batter, ensuring an even distribution.
- Fill Muffin Cups: Spoon the cheesecake filling over the cookie crusts in the muffin tin, filling each cup about three-quarters full to allow for slight rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes or until the edges are set but the centers remain slightly jiggly to maintain creaminess.
- Cool: Remove the cheesecakes from the oven and allow them to cool in the tin for 10 minutes. Then transfer the mini cheesecakes to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cheesecakes for at least 2 hours to firm up and develop flavor.
- Prepare Topping: Melt 2/3 cup of chocolate chips with 1/2 teaspoon vegetable oil or shortening until smooth and glossy for drizzling.
- Serve: Drizzle the melted chocolate over the chilled cheesecakes and sprinkle with crumbled cookies and/or extra mini chocolate chips if desired. Serve chilled and enjoy!
Notes
- Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake batter.
- Do not overbake; centers should remain slightly jiggly for creamy texture.
- You can substitute any crunchy chocolate chip cookies for the crust, but ensure they are finely crushed.
- The vegetable oil or shortening in the melted chocolate makes it glossy and easier to drizzle.
- These mini cheesecakes are best stored in the refrigerator and consumed within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Chip Cookie Cheesecake, Mini Cheesecakes, Cookie Crust, Dessert, Chocolate Chip, Cream Cheese
