These Chocolate Chip Cookie Cheesecake Cups combine two of the best desserts: cheesecake and chocolate chip cookies. With a cookie dough crust, a creamy cheesecake center, and chunks of cookie on top, these mini treats are perfect for satisfying every sweet craving. They’re easy to make and perfect for any celebration or casual get-together.

Why You’ll Love This Recipe

If you love cheesecake and chocolate chip cookies, you’re going to adore these cheesecake cups! The rich, creamy cheesecake filling pairs perfectly with the sweet, slightly chewy cookie dough crust, and the added chocolate chip pieces on top give you the perfect bite of both textures. They’re easy to make and serve, making them a hit for parties, holidays, or even just an everyday indulgence. These little bites of heaven are sure to impress everyone! Chocolate Chip Cookie Cheesecake Cups

Ingredients

For the Cookie Dough:

2 cups all-purpose flour
½ tsp salt
½ tsp baking soda
¾ cup butter, room temperature
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups chocolate chips

For the Cheesecake Filling:

16 oz cream cheese, room temperature
½ cup sour cream
1 cup sugar
2 large eggs
2 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a muffin tin with foil cupcake liners.
For the Cookie Dough: In a medium-sized bowl, sift together the flour, salt, and baking soda. Set aside.
In a large bowl, beat the butter, ½ cup sugar, and brown sugar together until light and fluffy. Add the egg and 1 tsp vanilla extract, and beat until combined.
Gradually add the flour mixture, ½ cup at a time, while mixing. Scrape down the sides as needed until fully incorporated. Stir in the chocolate chips.
Press about a flat tablespoon of cookie dough into the bottom of each cupcake liner. You should have about 1 ½ cups of cookie dough remaining. Set aside.
For the Cheesecake Filling: In the same bowl used for the cookie dough, beat the cream cheese, ½ cup sour cream, 1 cup sugar, eggs, and 2 tsp vanilla extract until smooth and creamy using a hand mixer.
Scoop a tablespoon of the cheesecake mixture into each cupcake liner, on top of the cookie dough.
Break up the remaining cookie dough into little pieces and place them on top of each cheesecake cup.
Bake for 25 minutes, or until the cheesecakes are set. Remove from the oven and let them cool to room temperature.
Place the cheesecake cups in the fridge to chill for at least 1 hour before serving.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 servings
Calories: 294 kcal per serving

Variations

Add Nuts: For an extra crunch, try adding chopped walnuts or pecans into the cookie dough or sprinkle them on top before baking.
Use Mini Chocolate Chips: Swap the regular chocolate chips for mini chocolate chips for more evenly distributed chocolate bits throughout the dessert.
Flavor the Cheesecake: Add a teaspoon of cinnamon, a dash of coffee, or even some lemon zest to the cheesecake filling for a subtle flavor twist.
Make it Gluten-Free: Use a gluten-free all-purpose flour blend in the cookie dough to make these cheesecake cups gluten-free.

Storage/Reheating

Storage: Store the cheesecake cups in an airtight container in the fridge for up to 4 days.
Reheating: These cheesecake cups are best served cold. If you want to serve them warm, gently microwave them for 10-15 seconds, but they’re delicious straight from the fridge.

FAQs

Can I use store-bought cookie dough instead of making my own?

Yes, you can use store-bought cookie dough for a quicker option. Just be sure to press it into the muffin liners as directed and adjust the baking time slightly if needed.

Can I freeze these cheesecake cups?

Yes, you can freeze the cheesecake cups. Place them in an airtight container and freeze for up to 2 months. To serve, let them thaw in the fridge for several hours or overnight.

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just make sure to let it come to room temperature before using.

Can I add more chocolate chips to the cheesecake filling?

Absolutely! If you love chocolate, feel free to fold some chocolate chips into the cheesecake mixture before spooning it into the muffin liners.

How do I know when the cheesecakes are done?

The cheesecakes are done when they are set in the center but still slightly soft. You can insert a toothpick to check; it should come out with a few moist crumbs.

Can I make these without sour cream?

Yes, you can substitute the sour cream with additional cream cheese or Greek yogurt, though the texture may vary slightly.

What can I use instead of eggs to make this recipe egg-free?

To make this recipe egg-free, you can try using egg substitutes like flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) or a store-bought egg replacer.

Can I use other types of cheese for the filling?

You can use mascarpone cheese or ricotta in place of cream cheese for a slightly different flavor and texture. However, the result may be softer.

Can I make this recipe dairy-free?

Yes, you can use dairy-free butter, non-dairy cream cheese, and a dairy-free sour cream alternative to make these cheesecake cups dairy-free.

What can I serve these cheesecake cups with?

These cheesecake cups are perfect on their own, but they would also pair nicely with fresh berries, a drizzle of caramel sauce, or a scoop of vanilla ice cream for an extra treat.

Conclusion

These Chocolate Chip Cookie Cheesecake Cups are the perfect dessert for anyone who loves the combination of creamy cheesecake and chewy chocolate chip cookies. With their easy preparation and fun presentation, they make for a delicious and crowd-pleasing treat. Whether you’re hosting a party or simply craving a sweet bite, these mini cheesecakes are sure to satisfy your taste buds and leave everyone asking for more!