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Chocolate Chip Cookie Cheesecakes Recipe

★★★★★

4.8 from 90 reviews
  • Author: Zoe
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking and perfectly creamy cheesecakes.
  2. Prepare Muffin Tin: Line a mini muffin tin with parchment paper or mini cupcake liners for easy removal of the cheesecakes after baking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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Find it online: https://cookingwithzoe.com/chocolate-chip-cookie-cheesecakes-recipe/