Chocolate Chip Cookie Mini Cheesecakes

Chocolate Chip Mini Cheesecakes combine a chocolate chip cookie base with creamy cheesecake filling and mini chocolate chips.

These Chocolate Chip Mini Cheesecakes are the perfect mash-up of two classic desserts. A soft chocolate chip cookie base replaces the usual graham cracker crust and is topped with a smooth, creamy cheesecake filling studded with chocolate chips. The result is a rich, three-bite treat that’s easy to make and hard to resist.

Perfect for parties, holidays, or whenever you’re craving something sweet, these mini cheesecakes come together quickly using simple ingredients and bake up beautifully every time.

How to Store Mini Cheesecakes

• Cool Completely: Allow the mini cheesecakes to cool fully before storing to prevent condensation.
• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap each cheesecake individually in plastic wrap, then place in a freezer-safe container or zip-top freezer bag. Freeze for up to 2 months.
• To Thaw: Transfer frozen cheesecakes to the refrigerator and thaw overnight before serving.

Tip: For the best texture, avoid stacking cheesecakes without wrapping them individually.

Ingredients & Substitutions

• 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

Ingredients

• 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

Directions

1. Pre-heat oven to 350. Place paper liners in cups of a muffin pan.

1. 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.
2. While the cookie dough bakes, cream together the cream cheese and sugar until smooth and creamy.

1. Add in the egg and the vanilla and mix until blended.
2. Fold in chocolate chips.

1. Divide and spoon into the lined cups to about 3/4 full. Bake for 20 minutes, then allow to cool completely in pan.
2. Remove from pan and garnish with whipped cream and a mini cookie before serving if desired.