If you love both cookies and cheesecake, these Chocolate Chip Cookie Cheesecake Cups are the perfect fusion of two timeless desserts. With a buttery chocolate chip cookie base and a creamy cheesecake center, these bite-sized treats deliver layers of texture and flavor in every mouthful.
Perfect for parties, holiday gatherings, or a sweet afternoon indulgence, these cheesecake cups are simple to prepare, visually stunning, and utterly irresistible.
Ingredients
Makes 12 cups
For the Cookie Base
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (125g) mini chocolate chips
For the Cheesecake Filling
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
Preparation Time
- Prep time: 20 minutes
- Baking time: 15–18 minutes
- Cooling time: 1 hour
- Total time: About 1 hour 40 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease it with butter.
Step 2: Make the Cookie Dough
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, then fold in chocolate chips.
Step 3: Prepare the Cheesecake Filling
- In another bowl, beat cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
Step 4: Assemble the Cups
- Spoon about one tablespoon of cookie dough into the bottom of each muffin cup and press gently to form a base.
- Add one tablespoon of cheesecake filling on top.
- Finish with a small dollop of cookie dough to cover the cheesecake layer partially.
Step 5: Bake and Cool
- Bake for 15–18 minutes, or until the edges are golden brown and the centers are just set.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill for at least 30 minutes before serving for the best texture.
Serving Suggestions
- Drizzle melted chocolate or caramel sauce over the top before serving.
- Garnish with mini chocolate chips or crushed cookies for a bakery-style finish.
- Serve chilled with coffee or warm with a scoop of vanilla ice cream.
- Perfect for dessert platters, brunch spreads, or make-ahead party treats.
Nutritional Highlights
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 210 |
| Protein | 4 grams |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 25 grams |
| Sugars | 17 grams |
| Fiber | 1 gram |
| Sodium | 90 milligrams |
Nutritional Notes:
- Cream cheese adds protein and calcium while creating a velvety texture.
- Chocolate chips provide antioxidants from cocoa.
- Smaller portions make these a great way to enjoy dessert in moderation.
Tips for Perfect Cheesecake Cups
- Ensure all ingredients are at room temperature for smooth mixing.
- Avoid overbaking — remove when centers are slightly jiggly; they’ll firm up as they cool.
- For a richer flavor, use dark chocolate chips or add a pinch of espresso powder.
- Store leftovers in the refrigerator for up to 5 days, or freeze for up to 1 month.
Variations to Try
- Peanut Butter Twist: Add a teaspoon of peanut butter between the cookie and cheesecake layers.
- Oreo Version: Replace half the flour with crushed Oreos for an extra crunch.
- Strawberry Swirl: Swirl in a teaspoon of strawberry jam into the cheesecake layer before baking.
- Nutty Delight: Sprinkle chopped walnuts or pecans on top before baking for added texture.
These Chocolate Chip Cookie Cheesecake Cups combine the nostalgia of classic cookies with the decadence of cheesecake — all in a perfectly portioned handheld dessert. Easy to make, visually appealing, and crowd-pleasing, they’re guaranteed to become a favorite for any occasion.