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Mini cheesecakes topped with chocolate chips, cookie crumbles, and chocolate drizzle are displayed on a rustic wooden surface, surrounded by chocolate chip cookies.
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5 from 5 votes

Chocolate Chip Cookie Cheesecakes Recipe

A dessert mashup of chocolate chip cookies and cheesecake made in a muffin pan! Easier to make and easer to eat!
Prep Time30 minutes
Cook Time20 minutes
Resting and Chilling Time6 hours
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 cheesecakes
Author: Dorothy Kern

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

Serving: 1cheesecake | Calories: 319kcal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 135mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 520IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg

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