Chocolate Chip Cookie Cheesecakes Recipe
Introduction
Chocolate Chip Cookie Cheesecakes are a delightful blend of rich, creamy cheesecake and crunchy chocolate chip cookie crust. These mini treats are perfect for parties or a sweet indulgence any day of the week.
Ingredients
- 17 crunchy chocolate chip cookies (such as Chips Ahoy)
- 6 tablespoons unsalted butter, melted
- 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 tablespoon flour
- 1/2 cup mini chocolate chips
- 2/3 cup mini or regular chocolate chips (for drizzling)
- 1/2 teaspoon vegetable oil or shortening (for drizzling)
- 4-5 cookies crumbled (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 325°F (163°C) to ensure even baking and a creamy texture.
- Step 2: Line a mini muffin tin with parchment paper or mini cupcake liners for easy removal.
- Step 3: Crush the 17 chocolate chip cookies into fine crumbs. Combine the crumbs with melted butter, then press the mixture firmly into the bottom of each muffin cup to form the crust.
- Step 4: In a mixing bowl, beat the softened cream cheese until smooth. Add sour cream, egg, sugar, and vanilla extract, mixing until creamy and well combined.
- Step 5: Gently fold in 1/2 cup of mini chocolate chips and the flour into the cheesecake batter.
- Step 6: Spoon the cheesecake filling over the cookie crusts in the muffin tin, filling each cup about three-quarters full.
- Step 7: Bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.
- Step 8: Cool the cheesecakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.
- Step 9: Melt the 2/3 cup of chocolate chips with vegetable oil or shortening, then drizzle over the chilled cheesecakes. Sprinkle with crumbled cookies or additional mini chocolate chips if desired.
Tips & Variations
- Make sure all ingredients are at room temperature for a smooth, creamy filling.
- Add an extra tablespoon of flour to the filling if you prefer a firmer cheesecake texture.
- Use different types of chocolate chips—dark, milk, or white—for variation in flavor.
- Prepare these cheesecakes a day ahead to allow the flavors to meld beautifully.
Storage
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving, or enjoy them chilled for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized chocolate chips instead of mini ones?
Yes, regular chocolate chips can be used, but mini chips distribute more evenly throughout the filling and crust.
Do I need to line the muffin tin?
Lining the muffin tin with parchment paper or cupcake liners makes removing the cheesecakes easier and helps prevent sticking.
Print
Chocolate Chip Cookie Cheesecakes Recipe
- Total Time: 2 hours 38 minutes
- Yield: 24 mini cheesecakes 1x
Description
Delight in these Chocolate Chip Cookie Cheesecakes, a scrumptious fusion of crunchy chocolate chip cookie crust and creamy cheesecake filling dotted with mini chocolate chips. Perfectly portioned in a mini muffin tin, these bite-sized treats are easy to make and irresistibly delicious, ideal for parties or anytime indulgence.
Ingredients
Scale
For the Crust:
- 17 crunchy chocolate chip cookies (such as Chips Ahoy)
- 6 tablespoons unsalted butter, melted
For the Filling:
- 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 Garnish (Optional):
- 4–5 cookies, crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips
- 1/2 teaspoon vegetable oil or shortening
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking and a creamy final texture.
- Prepare Muffin Tin: Line a mini muffin tin with parchment paper liners or mini cupcake liners to facilitate easy removal of cheesecakes.
- Make the Crust: Crush the 17 chocolate chip cookies into fine crumbs. Combine these crumbs with melted butter, then spoon the mixture evenly into each muffin cup. Press down firmly to form an even crust layer.
- Prepare Filling: Using a hand or stand mixer, beat the softened cream cheese until smooth. Add sour cream, egg, sugar, and vanilla extract, mixing until creamy and well combined.
- Add Chocolate Chips and Flour: Gently fold in 1/2 cup mini chocolate chips and 1 tablespoon of flour into the cheesecake mixture to integrate without deflating the batter.
- Assemble Cheesecakes: Spoon the prepared cheesecake filling over the crust in each muffin cup, filling about 3/4 full to allow space for rising.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are set but the centers remain slightly jiggly, indicating perfect doneness.
- Cool and Chill: Allow cheesecakes to cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely before chilling them in the refrigerator for at least 2 hours to set fully.
- Garnish and Serve: Melt the chocolate chips with vegetable oil or shortening to create a drizzle. Drizzle over the chilled cheesecakes and sprinkle with crumbled cookies or additional mini chocolate chips for extra texture and flavor before serving.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth and creamy filling.
- Adding an extra tablespoon of flour can help create a firmer cheesecake texture.
- These cheesecakes can be made a day in advance; store them in an airtight container in the refrigerator to enhance flavor and freshness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookie cheesecake, mini cheesecakes, chocolate chip desserts, bite-sized cheesecake, easy cheesecake recipe
