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.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate chip Cookies, Chocolate Chips, cookie dough, Mini Cheesecakes
Servings: 9
Calories: 305kcal
For the Cookie Crust:
- 3/4 cup cookie dough (store bought or use your favorite recipe)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/3 cup white sugar
- 2 TBS heavy cream
- 2 TBS sour cream
- 1 tsp vanilla extract
- 1 egg
- 1 TBS flour
- 1 pinch salt
For the Topping:
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips (optional)
- 9 mini chocolate chip cookies (optional)
For the Cookie Crust:
Preheat the oven to 350 degrees.
Line a muffin pan with 9 paper muffin liners.
Scoop about 1 TBS of cookie dough and press it into muffin liner. Press it down to cover the bottom of the liner.
Repeat with additional muffin spots.
Bake in preheated oven for 7-8 minutes until the cookie dough looks mostly done.
Use the back of a tablespoon measuring spoon to push the cookie down in the middle.
Set aside and allow to partially cool.
For the Cheesecake Filling:
In a large bowl, mix your cream cheese till smooth
Add in the sugar, heavy cream, and sour cream, and mix over medium for about 2 minutes till nice and smooth.
Stir in your vanilla extract. Then stir in your egg until just combined.
Toss in the salt and flour and stir till just combined.
Pour the cream cheese mixture evenly into the prepared graham cracker crusts.
Place cheesecakes in the heated oven and bake for 18 to 20 minutes until the sides are set but the center is just slightly jiggly.
Allow the cheesecakes to cool on the counter for 1 hour. Then place them in the fridge to chill for about 1 more hour till totally chilled, up to overnight.
For the Topping:
When you're ready to serve, top cheesecakes.
Add heavy cream, powdered sugar, and vanilla extract to a bowl.
Beat over high speed until the cream has formed stiff peaks.
Scoop the whipped cream into a ziplock bag of piping bag with a piping tip.
Top each cheesecake with whipped cream.
Sprinkle mini chocolate chips over the top of the whipped cream and top with one mini cookie if desired.
Calories: 305kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 164mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 490IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 0.8mg