Chocolate Chip Cookie Cheesecakes

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Chocolate Chip Cookie Cheesecakes….because cheesecake is better with chocolate chip cookies and PHILADELPHIA cream cheese. The end.

Chocolate Chip Cookie Cheesecakes with a chocolate chip cookie crust!

Does anyone else have this problem?

You realize the holidays are coming and you have lots of people make treats for as gifts. You make a list:

Mom:  candy

Mother-in-law: fudge

Sister-in-law: something lemon

Husband: toffee bark

Jordan: sugar cookies

Then you think, oh, and I need a dessert (or two) for Christmas Eve night. And one for Christmas, for good measure.

And then you make it all and realize that holy heck, that’s a lot of dessert.

Is that just me?

Chocolate Chip Cookie Cheesecakes with a chocolate chip cookie crust!

My problem with too much dessert is why mini cheesecakes are perfect for me. The recipe makes 12 perfectly sized, individual portions and if they don’t get eaten they can be frozen for future use. #winning

I had the same problem at Thanksgiving that I’m having for Christmas. Here was the dessert list for our Thanksgiving celebration: Mom’s Pecan Pie, Crumb Apple Pie, Gingerbread Cake Roll, and these Chocolate Chip Cookie Cheesecakes. For 8 people.

Yeah, you can safely assume we like our desserts. 🙂

Oh, and guess what? Mel ate one of these cheesecakes! And he said it’s the best cheesecake ever! And he actually ate a WHOLE one not just one bite!

#MelAteIt #Mel5StarRecipe  <–those are hashtags I’m totally gonna use, BTW.

Chocolate Chip Cookie Cheesecakes with a chocolate chip cookie crust made with Philadelphia cream cheese.

These Chocolate Chip Cookie Cheesecakes are made with PHILADELPHIA Cream Cheese, as usual. I always use the original silver package because it’s the best.

PHILADELPHIA uses locally sourced milk and real wholesome cream in their cream cheese and it’s farm to their fridge in just six days. There are no preservatives in the original cream cheese, which is another reason I love it so much.

Another thing I love so much about these Chocolate Chip Cookie Cheesecakes? The crust. It’s a chocolate chip cookie crust!

Chocolate Chip Cookie Cheesecakes with a chocolate chip cookie crust!

You can use your favorite crunchy chocolate chip cookie to make the crust. The cookies are crushed in a plastic bag or in the food processor and then mixed with butter and pressed in the bottom of a cupcake pan.

Note: I always use cupcake liners when I make mini cheesecakes. It makes them much easier to remove from the pan.

On top of the cookie crust goes the chocolate chip cheesecake mixture. One trick to make sure your cheesecake comes out perfect every time? Make sure all your ingredients are room temperature. Take the cream cheese, the sour cream, and the egg out of the refrigerator ahead of time. Cold ingredients = lumps. You don’t want lumps in your cheesecake!

I’ve also found that using a stand mixer can get out any lumps that form. You can use either a stand or a hand mixer to make these (I’ve used both in the past) but I just think a stand mixer does a better job.

I added a healthy dose of mini chocolate chips to my cheesecake. I like using mini chips because the cheesecakes are small and regular sized chocolate chips would be too clumpy. Mini ones are perfect, and there are a couple of brands of them available at your grocery store.

Once they’re baked and cooled, you need to chill these for several hours or overnight. That allows the Chocolate Chip Cookie Cheesecakes to set. I actually made these 3 days before I served them, so you know they last!

Chocolate Chip Cookie Cheesecakes (7 of 7)

For a fun serving suggestion, try drizzling on some melted chocolate and some crushed cookies on these Chocolate Chip Cookie Cheesecakes.

I mean, more of both of those is not a bad thing, right?

And let me remind you: Mel ate one. Two actually. He ate another one the next day. Someone put a star on the calendar… 😉

Did you make this recipe?

Chocolate Chip Cookie Cheesecakes

Chocolate chip cookie crust, creamy cheesecake filled with chocolate chips, chocolate drizzle…these cheesecakes are the best!


For the Crust:

  • 17 crunchy chocolate chip cookies (such as Chips Ahoy)
  • 6 tablespoons unsalted butter, melted

For the Cheesecakes:

  • 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

For the Topping (all optional):

  • 2/3 cup mini chocolate chips (or regular chocolate chips)
  • 1/2 teaspoon vegetable oil or shortening
  • 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips, optional


  1. Preheat oven to 350°F. Line 12 muffin cup holes with liners.
  2. Place 17 cookies in a gallon size resealable bag. Seal all but one inch of the bag and roll with a rolling pin to crush the cookies. Alternately, you can process them in a food processor until they are a fine crumb. Stir together cookie crumbs and melted butter. Press about 1-2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
  3. Beat room temperature cream cheese with a hand or stand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract until (mostly) no lumps remain. (Room temperature ingredients are a must to avoid lumps, believe me!) Stir chocolate chips with flour in a small bowl, then fold into cheesecake mixture.
  4. Evenly divide (about 2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  5. To make the topping, melt the 2/3 cup mini chocolate chips and oil/shortening in a small bowl in 30 second increments, stirring between each. Place melted chocolate in a small sandwich bag and cut off one tip. Drizzle over cheesecake and top with crushed cookies, if desired.
  6. Store in refrigerator in an airtight container. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the topping, eat within the day.
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Sweets from friends:
Blueberry Cheesecake by Gimme Some Oven
Creamy Lemon Squares by Mom on Timeout
Macadamia Cookie Pizza by Shugary Sweets

This post has been sponsored by PHILADELPHIA. I’ve worked with them all year as a brand ambassador because I absolutely love and stand by their product. All opinions are 100% my own.

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  1. Making baking lists for everyone is, well, a chore. But I kind of enjoy making menus and lists. The execution of those lists, well, that can be rough.
    I am loving these little cheesecakes, though! If Mel ate one, I’m sure I’d eat five!

  2. I definitely make a ton of desserts, too! I guess that’s the beauty of the holidays! 🙂 These mini cheesecakes look adorable, Dorothy! Not to mention so cute! Love the chocolate chip flavor. Pinned!

  3. I always judge a recipe based on if the hubs eats, or if he willing brings it in his lunch the next day.
    Mini desserts are the best, because I can eat all 12…and that’s definitely the fate of these little guys! Pinned!

  4. These mini cheesecakes look perfect! Looks like I’ll be adding them to my holiday baking list this year (and I thought I was done… sigh). 🙂

  5. I am going to try making these sugar free (w/ homemade s f cookies) for one of our Christmas desserts this year.

  6. Let’s not forget about ourselves, right? We deserve a treat, too. I’m making gingerbread cookies for myself this year. These mini cheesecakes look perfect. Pinned.

  7. After your first line, I was like, “wow! Dorothy’s shortest post ever!” 😉 Just kidding! Love these cheesecakes! And everything is better with chocolate chips! Fact! 

  8. Okay, now I have another item to add to my baking list. I simply have to make these. There’s no way around it.

  9. Yes Yes Yes! Two of my most favorite things together — chocolate chip cookies and cheesecake. I LOVE it!

  10. Ive been traveling and just coming up for air with emails and blog posts and what I wouldn’t give for a few or 7 of these right now 🙂

  11. Mini cheesecake are so much cuter than regular sized ones and these look great! And they must be amazing if Mel has eaten 2, but, your cheesecakes are always the best! 

  12. Holy Cow! I’m dying for one of these right now!

  13. I could live on cheesecake! LOVE it! These mini ones look crazy good! 

  14. Love mini cheesecakes! That chocolate cookie crust is the best!

  15. Love these little cheesecakes!  Would eat them all! 🙂

  16. It’s only 9:40 in the morning and here I am dying for cheesecake!  This looks so delicious, Dorothy, and I don’t think I’d feel guilty if I ate one for breakfast.  They look too good!

  17. Oh my goodness, you summed it up perfectly! I always end up making too much! Mini cheesecakes with chocolate chip cookie crust are the perfect solution! They look gorgeous!

  18. Yummmm!! 🙂 I also have a lot of people to bake for!! But I love it 😀

  19. Mel did not. I want pictures! Also? I’ll take any he doesn’t want. Because, THESE. Omg.

  20. These mini cheesecakes look absolutely delicious 

  21. ok…officially craving dessert now: )

  22. I definitely have too many desserts.  It’s just what happens at Christmas in my house.  Everyone has their favourites, plus gifts, plus school parties, and family gatherings and it just adds up and suddenly you have truckloads of treats!  Oh well, stop baking in January right?!  These mini cheesecakes look fantastic!

  23. Haha, I totally end up making desserts for almost everyone on my list too! And then I pray those surveys that say “giving food gifts is a bad idea,” are wrong! These cheesecakes look so beautiful and irresistible! I love them and can’t wait to try them out! 🙂

  24. Ooooo, I’m getting candy? Yum! 🙂 I think anyone with a sweet tooth enjoys homemade goodies for any gift. The hardest part about eating these mini cheesecakes was also trying to eat the other 3 desserts (a little bit of all 4 in one sitting!). I just rolled off my chair afterwards. These were sooooo gooood! xoxo

  25. These are impressive-looking, and awesomely delicious.  I’ m glad that you like making desserts; you are so good at it!  And who doesn’t like having a little dessert of your own!?

  26. Love the triple dose of chocolate chips in the crust, the cheesecake and then the topping…cool idea to use chocolate chip cookies in the crust!

  27. if meo ate one, that says it all, they must be as amazing as they look

  28. You had me at chocolate chip cookie crust. Although it’s amazing that these cheesecakes can be frozen, I really doubt there’ll be any left to freeze in the first place!!!!!!! ^_^ They look FABBBBBB and I’m pretty sure I’ll be gobbling up most of these with very little (or maybe none) left for the fam! hahahaha!!! Pinning! <3 

  29. Haha I can totally relate to wanting to dance around with glee if your husband actually eats a whole one. Or two!! Sometimes I can’t believe I’m living with someone who “doesn’t really like chocolate”. I wish I could just eat one bite of something sometimes!

  30. Hahaha!  Love the hashtags!  And now I totally am craving cheesecake with a cookie crust!!!  I’ll take all the ones that Mel didn’t eat because I love me some dessert!

  31. This is the BOMB, Dorothy! I better have friends over when I make these, because I might just eat the whole batch by myself! 

  32. Oh my! These look fantastic!!! Mini cheesecakes are the best–at least then I can pretend I have some self-restraint before I eat the second, third and half the pan’s worth of cheesecakes. It all starts with one…

  33. Well shoot, if Mel ate it then you know it has to be delicious 🙂

  34. Shut up. These cheesecakes look amazing! A chocolate chip cookie crust plus more chocolate chip cookie on top. And I’m with you on the mini too. It just seems like I’m eating less if I eat a mini cheesecake than a full slice of cheesecake, plus its cuter that way!

  35. Mel ate an entire one?? For real?? Is the world going to end?… SO proud of you Dorothy — they must have been the best cheesecakes in the world!!

  36. Beautiful cheesecakes and they are bite sized, which are perfect for the holidays.

  37. hi, i’d like to substitute the chips ahoy for another type of choc chip cookie for the crust base. was wondering if you had an idea about the amount of crushed cookies to use? (in terms of cups or ounces). thanks.

  38. So these are in the oven right now and I just wanted to say that we may have different sized cookies because I used about 3/4 of the amount you listed and I had way too many cookie crumbs/ butter mix left over! I think I may just sprinkle it over the cookie so it doesn’t go to waste. Butter just makes it taste better right? 🙂 

    • Definitely sprinkle them on top! I know I had some left over (I think I reserved some for photographing, just to sprinkle on top) but not a ton. I’m pretty sure I used crunchy Chips Ahoy. Hopefully you enjoy them anyway! I have some advice for the remainder of the crumbs…lol. 🙂

  39. These are AMAZING! Would you know how long I could keep these covered in the freezer? Thanks!

  40. I made these tonight and they were a hit. We were making chocolate chip cookies and ran out of flour. We put the cookie dough in the oven and it melted into a giant rectangle. Instead of throwing the ruined cookie out I chopped it fine in the food processor and used it for the cookie crust.  A cooking disaster was turned into a new family favourite! I’m glad I found your recipe. Thanks

  41. These look amazing! I’d like to try these in a mini cheesecake pan, would you adjust the temperature?

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