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Chocolate Chip Cookie Cheesecakes Recipe

★★★★★

4.7 from 150 reviews
  • Author: Marina
  • 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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking and a creamy final texture.
  2. Prepare Muffin Tin: Line a mini muffin tin with parchment paper liners or mini cupcake liners to facilitate easy removal of cheesecakes.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble Cheesecakes: Spoon the prepared cheesecake filling over the crust in each muffin cup, filling about 3/4 full to allow space for rising.
  7. 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.
  8. 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.
  9. 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

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Find it online: https://marinamontclair.com/chocolate-chip-cookie-cheesecakes-recipe/