Cookie Dough Cheesecakes

Table of Contents

1. Cookie Dough Cheesecakes Ingredients
2. How to Make Cookie Dough Cheesecakes
3. How to Serve Cookie Dough Cheesecakes
4. Storage
5. FREQUENTLY ASKED QUESTIONS
6. MORE RECIPES YOU’LL LOVE
7. JUMP TO RECIPE

Cookie dough cheesecakes combine all the best parts of a chocolate chip cookie with a creamy, tangy cheesecake filling. Made in a standard-size muffin tin, these cookie dough cheesecakes are individual-sized so everyone gets their own. If you are a cheesecake lover or a cookie dough lover, you are going to love this cheesecake!

Looking for more cookie dough desserts? Cookie Dough Fudge, Cookie Dough Cupcakes, and Cookie Dough Ice Cream are three more treats that every cookie dough lover should add to their recipe box.

Cookie Dough Cheesecakes Ingredients

You will need:

• 16 ounces refrigerated chocolate chip cookie dough (12 sections)
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• ¾ cup mini chocolate chips, divided
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• Mini Chips Ahoy cookies

PRO TIP: We used a Nestle cookie dough package with 12 large sections of dough.

Substitutions and Additions

COOKIE DOUGH: We prefer pre-made cookie dough for this recipe, but if you have a homemade cookie recipe, you could also whip up a batch for these cheesecakes. 

How to Make Cookie Dough Cheesecakes

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your baking as the suggested time approaches.

STEP ONE: Fill 12 muffin tins with parchment wrappers.

PRO TIP: Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling instead of paper liners.

STEP TWO: Press 1 section of the cookie dough into the bottom of each muffin cup.

STEP THREE: Bake for 12 minutes, until the cookie dough is lightly browned.

PRO TIP: The crust will puff up while baking in the muffin cups and appear to take up almost the full cavity right when you take them out of the oven. Let them cool for a few minutes, and they will shrink/settle back down, allowing room in the muffin pan for the cheesecake filling.

STEP FOUR: Meanwhile, beat together the cream cheese, granulated sugar, brown sugar, vanilla extract, and sour cream until smooth and fluffy.

PRO TIP: Make sure you are using room temperature cream cheese, so you don’t end up with lumps in your cheesecake.

STEP FIVE: Add in the egg and mix by hand until combined.

STEP SIX: Fold in ½ cup of the mini chocolate chips.

STEP SEVEN: Divide the cheesecake mixture over the baked cookie “crusts” in each muffin tin.

STEP EIGHT: Turn the oven temperature down to 325°F. Bake an additional 18 minutes until the cheesecake is just set.

STEP NINE: Cool the cheesecakes on the countertop for 30 minutes, then transfer them to the refrigerator and chill them for at least 2 hours to become firm.

PRO TIP: The cheesecake filling will fill the muffin cups all the way to the top. They will puff a bit while baking but will settle down into a flat or slightly concave top once they have cooled and chilled.

STEP TEN: 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.

STEP ELEVEN: Pipe or mound the cookie dough cheesecakes with whipped cream. Crush a handful of the mini cookies and sprinkle over the cheesecakes. Sprinkle the remaining mini chocolate chips over the cheesecakes and top each with a whole mini cookie.

PRO TIP: The whipped cream and toppings are optional. 

How to Serve Cookie Dough Cheesecakes

These little decadent desserts would make a delicious option for dinner parties or to bring to a potluck since there is no slicing or serving required. If you want to make these cheesecakes even more indulgent, consider pairing them with a drizzle of salted caramel sauce or a scoop of vanilla ice cream. Enjoy your cookie dough cheesecakes with a warm mug of homemade hot chocolate or homemade pumpkin spice latte.

Storage

IN THE FRIDGE: Store leftover chocolate chip cookie dough cheesecake in the refrigerator for 5 to 7 days. 

IN THE FREEZER: You can also freeze these delightful cheesecakes without the whipped cream topping for up to 3 months. 

MAKE AHEAD: If you want to prepare this mini chocolate chip cookie dough cheesecake in advance and freeze them, go ahead and bake them completely, then freeze them right in the muffin tin. Once frozen, transfer them to a gallon-size Ziploc bag and store them in the freezer until ready to use. There is no need to thaw as 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.

Cookie dough cheesecakes are rich and creamy, packed with chunks of chocolate chips throughout the creamy cheesecake that’s been layered on top of a soft cookie crust. A truly decadent dessert, cookie dough lovers will adore these mini cheesecakes. We will warn you that these easy cookie dough cheesecakes are hard to resist, so proceed with caution!

FREQUENTLY ASKED QUESTIONS

Can you freeze cheesecake? 

You can prep your cookie dough mini cheesecakes ahead of time and wrap them in plastic wrap before storing them in the freezer. Thaw in the fridge overnight when you are ready to serve.

How do you know when a mini cheesecake is done? 

If the center looks set but still jiggles when you move the pan, your mini cookie dough cheesecake is done.

How do you get the cream cheese to room temperature quickly? 

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

MORE RECIPES YOU’LL LOVE

• Mini Apple Cheesecakes
• Reese’s Peanut Butter Cup Mini Cheesecakes
• Mint Chocolate Cheesecakes
• Mini Cherry Cheesecake