Description
Cheesecake Cookie Cups are a delightful mini dessert that combines a soft, chewy chocolate chip cookie base with a creamy, fluffy no-bake cheesecake filling. Easy to make and visually appealing, they are perfect for parties, special occasions, or a sweet treat anytime. Finished with a drizzle of melted chocolate, these little desserts are as delicious as they are impressive.
Ingredients
- 16.5 ounces chocolate chip cookie dough (pre-made or homemade)
- 8 ounces cream cheese, softened to room temperature
- 1 cup heavy cream
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- Slice cookie dough into 12 equal portions (about ½ inch thick) and press into the cupcake liners.
- Bake for 8-10 minutes or until golden. Remove and cool.
- Beat softened cream cheese until light and smooth.
- Whip cold heavy cream until fluffy (4-5 minutes).
- Gently fold cream cheese, sugar, and vanilla into whipped cream without overmixing.
- Once cookie cups are cooled, scoop or pipe cheesecake filling evenly into each cup.
- Refrigerate for 30 minutes to set.
- Melt chocolate chips in microwave in 30-second intervals until smooth.
- Drizzle melted chocolate over cheesecake cookie cups.
- Refrigerate until ready to serve.
Notes
- Serve chilled for the best flavor and creamy texture.
- Keep in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the cookie cups for up to 1 month and thaw in the fridge before serving.
- Arrange on a dessert platter for parties or individual servings in cupcake liners for easy grab-and-go treats.
- Top with fresh fruit, sprinkles, or nuts for added presentation and flavor.