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Mini Chocolate Chip Cookie Cheesecakes with whipped cream, chocolate chips, and a chocolate chip cookie on top
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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.
Servings: 9
Calories: 305kcal

Ingredients

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)

Instructions

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.

Nutrition

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