Mini Chocolate Chip Cookie Cheesecakes

These mini chocolate chip cookie cheesecakes start with a chocolate chip cookie crust with creamy cheesecake filled with mini chocolate chips and topped with whipped cream and a mini chocolate chip cookie.

These mini chocolate chip cookie cheesecakes are so good! Starting with a simple chocolate chip cookie crust, topped with a smooth and creamy cheesecake batter. What could be better than cheesecake meeting chocolate chip cookies?

I love making mini cheesecakes, or really any mini dessert, like these mini cinnamon rolls, or mini chocolate chip cookies. Because they’re adorable, and delicious, and easy to make. A bunch of mini cheesecakes seems a lot easier to make than a whole cheesecake, right? There’s no spring form pan, or water baths to worry about.  

You don’t need to worry about your cheesecakes cracking with these mini chocolate chip cookie cheesecakes, because the top actually sinks in a little to hide any cracks. But you’ll also be putting whipped cream on top to hide any blemishes.

Now let’s get into the nitty gritty of these yummy mini cheesecakes. 

How to make mini chocolate chip cookie cheesecakes?

These cheesecakes start with a chocolate chip cookie crust. You can start with a store bought cookie dough to make this step extra easy, or whip up your own cookie dough for the crust. For the recipe as is, which makes 9-10 mini cheesecakes you’ll need about 3/4 of a cup of cookie dough, not an egg free edible cookie dough though that stuff is delicious, but some chocolate chip cookie dough you can bake up. Our chocolate chip cookies for two recipe makes just the right amount.

You’ll press the cookie dough into the bottoms of your cupcake liners and bake them in the oven for about 8 minutes. The cookie dough will look still a little under cooked in the middle, but this will keep it from being too crunchy when you bake it again with the cheesecake filling. Press the cookie dough down in the middle with the back of a tablespoon measuring spoon. Then set the cookie dough aside while you make your cheesecake filling.

First you’ll beat your cream cheese till it’s nice and smooth. You’ll want to make sure it’s room temperature before hand to ensure it whips up really smooth and creamy without any lumps. Then add in some granulated sugar, heavy cream, and sour cream. Beat it all together for about two minutes till it’s nice and creamy. Then add in the vanilla extract and the egg. Stir until the egg is just combined. Then fold in the flour and a dash of salt. Then fold in some mini chocolate chips.

Scoop the cheesecake batter into each of the prepared cookie crusts. It should be about 2 to 3 tablespoons for each mini cheesecake.

Bake the cheesecakes for 18 to 20 minutes, until the edges of the cheesecake are set. The middle may jiggle a little still, but they will keep cooking as they sit in the pan. Let the cheesecakes cool on the counter top for 1 hour, then transfer the pan to the fridge to chill for another hour, up to overnight. I like preparing them to this point the night before, so they’re ready to top and serve the next day whenever I need them. 

When you’re ready to serve the cheesecakes whip up some fresh whipped cream and pipe it right on top of them. Then top the whipped cream with a mini chocolate chip cookie to make them extra cute. You can go the easy route once again and use mini chips ahoy cookies, half of a regular chips ahoy cookie, a couple of cookie crisp cereal pieces. Or you can make your own mini chocolate chip cookies for garnish too. Or drizzle a little chocolate syrup, or fudge on top. 

These mini chocolate chip cookie cheesecakes are so easy to make, and then you’re left with adorable, creamy, tangy, portion controlled, delicious mini cheesecakes. I can’t resist a good cheesecake, and these ones are totally a winner!

Looking for more cheesecake recipes ?

• No bake cheesecake
• Strawberry Cheesecake Ice Cream
• Blueberry Cheesecake
• Cheesecake Sugar Cookie Cups

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