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Chocolate Chip Cookie Cheesecakes Recipe

★★★★★

4.6 from 148 reviews
  • Author: Ella
  • 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

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 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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure the cheesecakes bake evenly and achieve the perfect creamy texture.
  2. Prepare Muffin Tin: Line a mini muffin tin with parchment paper or mini cupcake liners for easy removal of the cheesecakes after baking.
  3. 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.
  4. Beat Cream Cheese: In a bowl, beat the softened cream cheese until smooth and creamy.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Chill: Refrigerate the cheesecakes for at least 2 hours to firm up and develop flavor.
  11. Prepare Topping: Melt 2/3 cup of chocolate chips with 1/2 teaspoon vegetable oil or shortening until smooth and glossy for drizzling.
  12. 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

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