Chocolate Chip Cookie Mini Cheesecakes combine the flavours of chocolate chip cookies with a creamy cheesecake filling.
Do you love chocolate chip cookies? How about cheesecakes? If you answered yes to both of those questions, then you’re going to LOVE this recipe for Chocolate Chip Cookie Mini Cheesecakes! They’re the perfect sweet treat for any occasion!
What could be better than Chocolate Chip Cookies? Cheesecake? What about 3-bite Chocolate Chip Cookie Mini Cheesecakes?
Seriously… I know! This is crazy but it’s also crazy good.
You take chocolate chip cookie dough and use that as a base instead of the typical graham or Oreo crumb crust and top it with cheesecake dotted with even more chocolate chips.
These little cheesecakes are easy to make and taste delicious. You’ll love the combination of cookie and cheesecake flavors. Give this recipe a try today!
How to Store Mini Cheesecakes
Before you store your mini cheesecakes, be sure to let them cool completely. You can store them in the fridge for up to 3 days or in the freezer for up to 2 months.
To store in the fridge:
Place the cooled cheesecakes on a plate or in an airtight container and cover with plastic wrap or a lid.
To store in the freezer:
Wrap each cooled cheesecake individually in plastic wrap and place them all in an airtight container or freezer bag. Label and date the container or bag, then place it in the freezer.
When you’re ready to eat a frozen cheesecake, thaw it overnight in the fridge.
About the Ingredients for Mini Chocolate Chip Cheesecakes
Chocolate Chip Cookie Dough – We used a pre-made roll of chocolate chip cookie dough but you could make your own dough using your favourite chocolate chip cookie recipe!
Cream cheese – Use full fat, brick cream cheese softened to room temperature.
Sugar – Just plain old granulated sugar.
Egg – You want to start with a room temperature egg for the cheesecake filling.
Vanilla extract – Adds a nice punch of flavour to the cheesecake. Pure vanilla extract will give the best flavour, but artificial works fine too.
Chocolate chips – I think semi-sweet chocolate chips works best, but feel free to use milk chocolate chips or dark chocolate chips.
Looking for More Mini Cheesecake Recipes?
Another favourite mini cheesecake recipe of mine is for these incredible Mini No Bake Strawberry Cheesecakes. They are easy to make and can be eaten frozen for a tasty and refreshing summer treat!
These mini lemon meringue cheesecakes are small, but they pack a tangy punch. A delicious and easy to make dessert for any occasion.
These Mini Lemon Blackberry Cheesecakes feature an graham cracker crust, smooth and creamy lemon cheesecake filling with juicy blackberries.
How to Make Chocolate Chip Cookie Mini Cheesecakes
Yields: 12 mini cheesecakes | Prep time: 5 Minutes | Cook time: 30 Minutes
16 oz Roll Chocolate Chip Cookie Dough
8 oz Cream Cheese, softened
1/4 cup Granulated Sugar
1 large Egg
1 tsp Vanilla extract
1/2 cup Chocolate Chips
Pre-heat oven to 350. Place paper liners in cups of a muffin pan.
Take 2 teaspoons of cookie dough and roll into a ball. Place a ball in each liner and press gently to flatten. Bake 10 minutes to partially cook.
While the cookie dough bakes, cream together the cream cheese and sugar until smooth and creamy.
Add in the egg and the vanilla and mix until blended.
Fold in chocolate chips.
Divide and spoon into the lined cups to about 3/4 full. Bake for 20 minutes, then allow to cool completely in pan.
Remove from pan and garnish with whipped cream and a mini cookie before serving if desired.
- 1 Roll Chocolate Chip Cookie Dough
- 8 oz softened Cream Cheese
- 1/4 cup Sugar
- 1 Egg
- 1 tsp Vanilla
- 1/2 cup Chocolate Chips
- Pre-heat oven to 350.
- Place paper liners in cups of muffin pan.
- Take 2 teaspoons of cookie dough and roll into a ball.
- Place a ball in each liner an press gently to flatten.
- Bake 10 minutes to partially cook.
- Cream together the cream cheese and sugar until creamy.
- Add in the egg and the vanilla and mix until blended.
- Fold in chocolate chips.
- Divide and spoon into the lined cups to about 3/4 full.
- Bake for 20 minutes.
- Allow to cool completely in pan.
- Remove from pan.
- Garnish with whipped cream and a mini cookie.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.