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These Chocolate Chip Cookie Cheesecakes combine two of my favorite desserts in one: a crunchy chocolate chip cookie crust topped with a creamy chocolate chip cheesecake! Dessert mashups are one of my favorite things to create (I wrote a whole cookbook on them!) and cheesecake plus chocolate chip cookies is the best combo.
I’ve been baking professionally for a really long time and I’m totally self-taught. Back at the beginning I was so scared of making cheesecake because I worried about it cracking, and then once I figured out how to combat that (a water bath) I still avoided a full baked cheesecake because of the time involved.
Once I realized you could make mini cheesecakes in a muffin pan I couldn’t stop making them. There was one year I made about eight different recipes! Why make a mini cheesecake? They’re so much simpler: while you still have to make sure your ingredients are room temperature to avoid lumps, mixing is simpler, baking doesn’t require oven babysitting, and they are so much easier to serve!
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How to make Chocolate Chip Mini Cheesecakes
- The crust is a chocolate chip cookie! It’s best to get a crunchy, store bought variety (i.e. Chips Ahoy). Once you grind them up and add melted butter you have the perfect chocolate chip cookie crust.
- Mini cheesecakes are a simpler mix of ingredients because you only need a little bit of everything. The most important thing when making any cheesecake is to make sure all the ingredients are room temperature. This means the cream cheese, sour cream, and egg all need to sit out for at least an hour or more. This is so there are no lumps in your cheesecake and the batter is silky smooth.
- A chocolate chip cheesecake wouldn’t be so without mini chocolate chips inside. Regular work fine too, but mini ones give you chocolate in every bite.
- The best way to make cheesecake in a muffin pan is to use a muffin liner. This makes them come out easily without sticking. Once they are chilled, the paper peels right off.
- Want to make this recipe even easier? Skip making the crust and just pop a cookie into each muffin liner as the crust. That’s what I do with an Oreo when making my Snickers Cheesecakes!
- Remember that, even though they’re easier than a full cheesecake, you need to let them cool to room temperature and then chill them several hours to set before serving. These are best made the day before serving.
Chocolate Chip Cookie Cheesecakes Recipe
Ingredients
For the Crust:
- 17 crunchy chocolate chip cookies, (such as Chips Ahoy)
- 6 tablespoons unsalted butter, melted
For the Cheesecakes:
- 8 ounces (226g) block cream cheese, softened
- ¼ cup (61g) sour cream, room temperature
- 1 large egg, room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (85g) mini chocolate chips
- 1 tablespoon (8g) all-purpose flour
For the Topping (all optional):
- ⅔ cup (113g) mini chocolate chips, or regular chocolate chips
- ½ teaspoon vegetable oil or shortening
- 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
- 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.
- 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 no lumps remain. Stir chocolate chips with flour in a small bowl, then fold into cheesecake mixture.
- Evenly divide (about 2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to puff and be light golden brown. Cool completely and refrigerate for at least 4 hours or overnight.
- To make the topping, melt the ⅔ 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.
- Store in refrigerator in an airtight container. Cheesecakes will last up to 5 days in refrigerator or can be frozen for up to 3 months. Once you add the topping, eat within the day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Mini Cheesecake FAQ
The key to a smooth cheesecake is to make sure all your ingredients are room temperature.
Only use block cream cheese that is full fat. Low fat and tub cream cheese have a different consistency and can affect the outcome.
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!
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!
I just don’t get it. Who doesn’t like dessert? Or chocolate???
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
Right? Thanks for the pin!!
if meo ate one, that says it all, they must be as amazing as they look
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!
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