Mini chocolate chip Cookie Dough Cheesecakes are the dessert lover’s dream! The cheesecake layer has mini chocolate chips folded in, baked on top of a chocolate chip cookie crust, then topped with homemade whipped cream and a cute little cookie! This bite sized delicious treat is great for parties and holidays, plus everyone loves them!
Why are desserts so much better when they are miniature? Not only are they cute, but these rich cookie dough cheesecakes are the perfect serving size and believe it or not are super simple to bake! We are using store-bought dough for the crust, but some like to go with a graham cracker crust or Oreo crust. Both are delicious and if you have time, make a batch of both! I also made chocolate chip cheesecake cookies that have similar flavors and are totally from scratch!
For those who can’t decide between a slice of creamy cheesecake and other desserts, we have combined the best of all worlds! If you like brownies and cheesecake, try these strawberry cheesecake brownies or brownie bottom cheesecake. For fruit lovers, you can choose from recipes like lemon cheesecake, mini blueberry cheesecakes, or no-bake blackberry cheesecake.
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Why You’ll Love Cookie Dough Cheesecakes
- Simple to make and no fancy ingredients needed (and no springform pan required)!
- This chocolate chip cookie dough cheesecake recipe takes less time to set up compared to a full-size cheesecake.
- Making the crust from store-bought cookie dough cuts down on prep time.
🍪 Ingredients:
- Chocolate chip cookie dough – we use a pre-made cookie dough (Nestle brand)
- Cream cheese – room temperature cream cheese makes the cheesecake layer smooth and creamy
- Sugar – Granulated sugar
- light brown sugar – pack when measuring so it’s accurate
- Egg – let egg come to room temperature before using
- Sour cream – adds creaminess and creates a tangy cheesecake filling
- Vanilla extract – adds a smooth yummy flavor
- Mini chocolate chips – use your favorite variety of chocolate chips. We chose semi-sweet since this is already a rich dessert
- Heavy whipping cream – this is for the whipped cream topping
- Powdered sugar – for the whipped cream topping
- Mini chips ahoy cookies – or any other mini chocolate chip cookie
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- You can always change out the crust on this to a graham cracker crust and then top the whipped cream with a graham cracker.
- We’ve also done an oreo cookie crust with an oreo cookie on top.
- CALLING ALL PEANUT FANS: This would also be great with a peanut butter cookie crust, peanut butter chips and nutter butter cookies on top.
- Toppings like cookies, cookie crumbs, chips, and whipped cream are optional but yummy.
🔪 Instructions:
PREP: Preheat the oven and line the muffin pan.
Step 1: Add a cookie dough cube to the cupcake liners and press in the bottom.
Step 2: Press
Step 3: In the preheated oven, bake until they are golden brown.
Step 4: Beat the cream cheese, sugars, sour cream, and vanilla in a large bowl using an electric mixer on medium speed.
Pro Tip:
When it comes to baking (especially cheesecake recipes) it’s best to let all of the cold ingredients warm up before using them for the best results.
Step 5: Add the egg, then stir by hand or on low with a hand mixer.
Step 6: Fold the chocolate chips into the cheesecake mixture.
Step 7: Use a scooper to add the cheesecake batter to the cooled crusts.
Step 8: Bake cheesecake for 18 minutes at 325 degrees.
Step 9: Let the cheesecake cool for 30 minutes on the counter, then transfer them to the fridge for at least 2 hours to firm up.
Step 10: Beat the whipping cream and powdered sugar together until stiff peaks form. Pipe swirls on top or use a small spatula to mound the whipped cream. Sprinkle with mini chocolate chips and top with a cookie.
Recipe Tips for Mini Cookie Dough Cheesecakes
- The crust will puff up while baking and will look like it takes up the entire muffin tin, but once they cool they will settle. The same goes for the cheesecake layer.
- Because these are smaller, we do not need a water bath as you would use with a traditional cheesecake.
- There will be leftover cookies and chocolate chips.
- Parchment paper liners peel off better than paper liners.
- If you are going to make a double batch, place the cheesecakes on a wire rack to cool so you can use the same pan.
- To make these ahead of time, follow the instructions below for freezing.
Fun Fact
Chocolate chip cookies were actually baked by accident when a baker was preparing cookies at the Toll House Inn and ran out of baking chocolate.
If you love the single serving cheesecake idea, try our Kahlua cheesecake bites, mini mint cheesecakes, mini pecan cheesecake bites, and mini Oreo cheesecakes.
Recipe FAQs
Once they have cooled completely, place them in the freezer, undecorated, in the muffin tin. After they have frozen, transfer them to a freezer bag. No need to thaw them, simply take them out before you decorate and they will be ready to serve.
Keep the leftovers in the refrigerator for 5-7 days undecorated or freeze them for up to 3 months in an airtight container.
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If you tried this best Cookie Dough Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cookie Dough Cheesecakes
Ingredients
- 16 oz. package refrigerated chocolate chip cookie dough 12 sections
- 8 oz. package cream cheese softened
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg room temperature
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips divided
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 Mini chips ahoy cookies
Instructions
- Preheat the oven to 350°F.
- Fill 12 muffin tins with parchment wrappers (these peel better than paper wrappers from this dessert).
- Press 1 section of the cookie dough into the bottom of each muffin cup.
- Bake for 12 minutes, until the cookie dough is lightly browned.
- Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.
- Add in the egg and mix by hand until combined.
- Fold in ½ cup of the mini chocolate chips.
- Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.
- Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.
- Cool the cheesecakes on the countertop for 30 minutes and then transfer to the refrigerator and chill for at least 2 hours to become firm.
- Just before serving, whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form (but before the whipping cream turns to butter.)
- Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle over the cheesecakes. Sprinkle remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.
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Notes
Store leftovers in the refrigerator for 5-7 days or freeze (without the whipped cream topping) up to 3 months. Notes:
We used a Nestle cookie dough package with 12 large sections of dough. These will puff up while baking in the cookie cups and appear to take up almost the full cavity right when you take them out of the oven. Let them cool a few minutes and they will shrink/settle back down, allowing room in the muffin tin for the cheesecake filling. Likewise, the cheesecake filling will fill the muffin cups all the way to the top. They will puff a bit while baking. They will settled down into a flat or slightly concave top once they have cooled and chilled. Whipped cream and toppings are optional. If you would like to prepare these in advance and freeze them, go ahead and cook them down completely, then freeze right in the muffin tin. Once frozen, transfer to a gallon size Ziploc bag and store in the freezer until ready to use. No need to thaw – the cheesecakes will thaw rather quickly once removed from the freezer and should be ready to eat by the time you whip the cream and decorate. You will have leftover mini chocolate chips and mini chocolate chip cookies.
Nutrition
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