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Cookie Dough Cheesecakes
Easy cookie dough cheesecakes combine all the best parts of a chocolate chip cookie with a creamy, tangy cheesecake filling.
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These easy cookie dough cheesecakes combine all the best parts of a chocolate chip cookie with a creamy, tangy cheesecake filling! Rich, creamy, and packed with chunks of chocolate chips throughout the creamy cheesecake that’s been layered on top of a soft cookie crust, this dessert is truly decadent.
MORE RECIPES: Mint Mint Cheesecake | No Bake Cherry Cheesecake Bars | Reese's Peanut Butter Cup Mini Cheesecakes
These mini cookie dough cheesecakes use chocolate chip cookie dough for the cheesecake crust, add mini chocolate chips to the cheesecake batter, and are topped with crushed cookies and even more mini chocolate chips. We will warn you that these cookie dough cheesecakes are a rich and decadent dessert that you won’t be able to resist.
These little decadent desserts would make a delicious option when you have friends or family over to visit. If you want to make this an extra indulgent treat, consider pairing your mini cheesecakes with a drizzle of salted caramel sauce or a scoop of vanilla ice cream.
The delightful combination of cookie dough and cheesecake is truly irresistible. Cookie lovers will adore these individual cookie dough cheesecakes with the soft cookie layer topped with creamy cheesecake filling.
Cookie Dough Cheesecakes Ingredients
- Cookie dough - refrigerated chocolate chip cookie dough (12 sections)
- Cream cheese
- Sugar - granulated sugar
- Sugar - light brown sugar
- Sour cream
- Vanilla - vanilla extract
- Egg - large egg
- Chocolate chips - mini chocolate chips
- Whipping cream - heavy whipping cream
- Sugar - powdered sugar
- Cookies - Mini Chips Ahoy cookies
We prefer using pre-made cookie dough for this recipe, but if you have a homemade cookie recipe, you could also whip up a batch for these cheesecakes. We used a Nestle cookie dough package with 12 large sections of dough.
The cookie crust will puff up while baking in the muffin cups and appear to take up almost the full cavity right when you take them out of the oven. Let them cool for a few minutes, and they will shrink/settle back down, allowing room in the muffin pan for the cheesecake filling.
The cheesecake filling will fill the muffin cups all the way to the top. They will puff a bit while baking but will settle down into a flat or slightly concave top once they have cooled and chilled. The whipped cream and additional cheesecake toppings are delicious but are optional.
How to Make Cookie Dough Cheesecakes
FIRST STEP: Fill 12 muffin tins with parchment wrappers.
SECOND STEP: Press 1 section of the cookie dough into the bottom of each muffin cup.
THIRD STEP: Bake for 12 minutes, until the cookie dough is lightly browned.
FOURTH STEP: Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.
FIFTH STEP: Add in the egg and mix by hand until combined.
SIXTH STEP: Fold in ½ cup of the mini chocolate chips.
SEVENTH STEP: Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.
EIGHTH STEP: Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.
NINTH STEP: Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill them for at least 2 hours to become firm.
TENTH STEP: Just before serving, whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form but before the whipping cream turns to butter.
ELEVENTH STEP: Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle them over the cheesecakes. Sprinkle the remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.
Do I have to use room temperature cream cheese?
Using room temperature cream cheese will help make sure you don’t end up with lumps in your cheesecake. To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.
Can you freeze cheesecake?
You can prep your cookie dough mini cheesecakes ahead of time and wrap them in plastic wrap before storing them in the freezer. Thaw in the fridge overnight when you are ready to serve.
How do you know when a mini cheesecake is done?
If the center looks set but still jiggles when you move the pan, your mini cookie dough cheesecake is done.
What kind of cupcake liner should I use?
Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling instead of paper liners.
How to Store Cookie Dough Cheesecakes
IN THE FRIDGE: Store leftover chocolate chip cookie dough cheesecake in the refrigerator for 5 to 7 days.
IN THE FREEZER: You can freeze these delightful cheesecakes without the whipped cream topping for up to 3 months. The cheesecakes will thaw rather quickly once removed from the freezer and should be ready to eat by the time you whip the cream and decorate.
MAKE AHEAD: If you want to prepare this mini chocolate chip cookie dough cheesecake in advance and freeze them, go ahead and bake them completely, then freeze them right in the muffin tin. Once frozen, transfer them to a gallon-size Ziploc bag and store them in the freezer until ready to use.
Cookie Dough Cheesecakes
Easy cookie dough cheesecakes combine all the best parts of a chocolate chip cookie with a creamy, tangy cheesecake filling.
Ingredients
- 16 ounces refrigerated chocolate chip cookie dough, 12 sections
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ¾ cup mini chocolate chips, divided
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Mini Chips Ahoy cookies
DIRECTIONS
- Fill 12 muffin tins with parchment wrappers.
- Press 1 section of the cookie dough into the bottom of each muffin cup.
- Bake for 12 minutes, until the cookie dough is lightly browned.
- Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.
- Add in the egg and mix by hand until combined.
- Fold in ½ cup of the mini chocolate chips.
- Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.
- Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.
- Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill them for at least 2 hours to become firm.
- Just before serving, whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form but before the whipping cream turns to butter.
- Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle them over the cheesecakes. Sprinkle the remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.
Nutrition
Calories: 406kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 193mg | Potassium: 115mg | Fiber: 1g | Sugar: 33g | Vitamin A: 612IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg
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