Chocolate Chip Cookie Cheesecakes Recipe
Introduction
These Chocolate Chip Cookie Cheesecakes combine the crunch of chocolate chip cookies with the creamy richness of cheesecake in a delightful mini treat. Perfect for parties or a sweet snack, they are easy to make and sure to impress.
Ingredients
- 17 crunchy chocolate chip cookies (such as Chips Ahoy)
- 6 tablespoons unsalted butter, melted
- 8 ounces PHILADELPHIA cream cheese, softened
- 1/4 cup sour cream, room temperature
- 1 egg, room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 tablespoon flour
- 2/3 cup mini or regular chocolate chips (for drizzling)
- 1/2 teaspoon vegetable oil or shortening (for melting chocolate)
- 4-5 cookies crumbled (optional, for topping)
Instructions
- Step 1: Preheat your oven to 325°F (163°C) to ensure even baking and creamy texture.
- Step 2: Line a mini muffin tin with parchment paper or mini cupcake liners to make removal easy.
- Step 3: Crush the 17 chocolate chip cookies into fine crumbs and mix with the melted butter. Press this mixture firmly into the bottom of each muffin cup to form a crust.
- Step 4: Beat the softened cream cheese until smooth. Add sour cream, egg, sugar, and vanilla extract and mix until creamy and well combined.
- Step 5: Gently fold in 1/2 cup mini chocolate chips and the flour into the cheesecake mixture.
- Step 6: Spoon the cheesecake filling over the cookie crusts in the muffin tin, filling each about three-quarters full.
- Step 7: Bake for 15-18 minutes, or until the edges are set but the centers still jiggle slightly when the pan is gently shaken.
- Step 8: Allow the cheesecakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours to set fully.
- Step 9: Melt the 2/3 cup chocolate chips with the vegetable oil or shortening and drizzle over the chilled cheesecakes. Sprinkle with crumbled cookies or additional mini chocolate chips for garnish before serving.
Tips & Variations
- Try using different flavored cookies like peanut butter or oatmeal to change the crust’s flavor.
- If you prefer, use white chocolate chips for folding into the batter and drizzling on top for a sweeter variation.
- Allow the cheesecakes to chill overnight for firmer texture and enhanced flavors.
- For easier clean-up, use silicone mini muffin molds instead of liners.
Storage
Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the fridge overnight before serving. Reheat is not recommended as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized muffins instead of mini muffin tins?
Yes, but you will need to adjust the baking time, likely increasing it to about 25-30 minutes. Check for doneness by ensuring the edges are set and the center still jiggly.
What’s the best way to soften cream cheese quickly?
Leave the cream cheese out at room temperature for about 30 minutes before using. If short on time, microwave it for 10-15 seconds, but be careful not to melt it.
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Chocolate Chip Cookie Cheesecakes Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 18 mini cheesecakes 1x
Description
These Chocolate Chip Cookie Cheesecakes combine the crunch of chocolate chip cookie crusts with the creamy richness of classic cheesecake filling, enhanced with mini chocolate chips for an extra burst of chocolate in every bite. Individually baked in a mini muffin tin, they are perfect bite-sized treats for dessert or parties.
Ingredients
Cookie Crust
- 17 crunchy chocolate chip cookies (such as Chips Ahoy)
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 ounces PHILADELPHIA cream cheese, softened
- 1/4 cup sour cream, room temperature
- 1 large egg, room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- 1/2 cup mini chocolate chips
Topping
- 2/3 cup mini or regular chocolate chips, melted with 1/2 teaspoon vegetable oil or shortening
- 4–5 cookies, crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking and perfectly creamy cheesecakes.
- Prepare Muffin Tin: Line a mini muffin tin with parchment paper or mini cupcake liners for easy removal of the cheesecakes after baking.
- Make Cookie Crust: Crush the 17 chocolate chip cookies into fine crumbs and combine the crumbs with melted butter. Spoon this mixture into each muffin cup and press down firmly to form an even crust layer.
- Prepare Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add the sour cream, egg, sugar, and vanilla extract, mixing until fully combined and smooth.
- Add Mix-ins: Gently fold in the 1/2 cup of mini chocolate chips and the flour into the cheesecake batter to distribute evenly without overmixing.
- Fill Muffin Cups: Spoon the cheesecake filling over the cookie crusts in the muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake the cheesecakes for 15-18 minutes or until the edges are set but the centers still jiggle slightly, which prevents overbaking and maintains creaminess.
- Cool and Chill: Let the cheesecakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. After cooling, refrigerate the cheesecakes for at least 2 hours to set thoroughly.
- Add Toppings: Once chilled, drizzle the melted chocolate chips (melted with vegetable oil or shortening for smoothness) over the cheesecakes. Sprinkle with crumbled cookies and/or extra mini chocolate chips if desired before serving.
Notes
- Ensure cream cheese and sour cream are at room temperature for smooth mixing.
- Do not overbake; the centers should remain slightly jiggly to maintain a creamy texture.
- Using mini chocolate chips inside keeps bites consistent without sinking to the bottom.
- Chilling for at least 2 hours improves texture and flavor.
- You can substitute regular chocolate chips if mini chips are unavailable, but mini chips distribute better.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cheesecake, mini cheesecakes, cookie crust cheesecake, bite-sized desserts, chocolate chip cookies, cream cheese dessert
