Mini Chocolate Chip Cookie Dough Cheesecakes

Looking for a fun and delicious dessert that combines the best of both worlds? These Mini Chocolate Chip Cookie Dough Cheesecakes are the perfect treat! With a buttery cookie dough crust, a creamy cheesecake filling, and mini chocolate chips, they’re sure to satisfy your sweet tooth. Easy to make in just 25 minutes, these mini cheesecakes are perfect for parties, gatherings, or simply as a special dessert to enjoy at home. Let’s dive into this simple yet indulgent recipe!

Ingredients:

  • ¾ cup refrigerated chocolate chip cookie dough
  • 8 ounces cream cheese (room temperature)
  • 2 tablespoons sour cream (room temperature)
  • ⅓ cup brown sugar
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¾ cup mini chocolate chips

Instructions:

  1. Line a muffin pan with 12 paper liners or place 12 silicone cups onto a cookie sheet.
  2. Press 1 tablespoon of cookie dough into the bottom of each muffin liner. Bake at 350°F for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool as you prepare the cheesecake filling.
  3. In a large bowl, use an electric mixer to beat together the cream cheese, sour cream, and brown sugar for 2 minutes until smooth and well-combined. Set aside.
  4. In a medium-sized bowl, whip the heavy cream on medium-high speed until stiff peaks form, about 4-5 minutes.
  5. Gently fold the whipped cream into the cream cheese mixture, along with the vanilla extract. Stir in the mini chocolate chips.
  6. Scoop 2 tablespoons of the cheesecake filling onto each cookie crust.
  7. Refrigerate for 3 hours or until firm.

Serving and Storage Tips

Serving Tips:

  • Serve the Mini Chocolate Chip Cookie Dough Cheesecakes chilled, straight from the refrigerator for the best texture and flavor.
  • Garnish with extra mini chocolate chips or a drizzle of chocolate syrup to make them even more decadent.
  • For a fun touch, serve with whipped cream or fresh berries on the side for added freshness.

Storage Tips:

  • Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
  • To keep the crust and filling fresh, ensure they are properly covered and not exposed to air.
  • These cheesecakes can also be frozen for up to 2 months. Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.

Variations

  1. Peanut Butter Cookie Dough Cheesecakes:
    Swap the chocolate chip cookie dough for peanut butter cookie dough for a rich and nutty twist on this classic recipe. You can also add a swirl of peanut butter into the cheesecake filling for extra flavor.
  2. Oatmeal Cookie Dough Cheesecakes:
    Try using oatmeal cookie dough for a heartier crust. The oatmeal will give the mini cheesecakes a chewy texture and pair beautifully with the creamy filling.
  3. Dark Chocolate Chip Cheesecakes:
    For a more intense chocolate flavor, use dark chocolate chips instead of mini chocolate chips. This variation adds a rich, bittersweet contrast to the sweetness of the cheesecake.
  4. Caramel Swirl Cheesecakes:
    Drizzle caramel sauce over the cheesecake filling before refrigerating. You can even mix a bit of caramel into the filling for a caramel-infused cheesecake experience.
  5. Mint Chocolate Chip Cheesecakes:
    Add mint extract to the cheesecake filling and use mint chocolate chips instead of regular mini chocolate chips for a refreshing minty flavor.
  6. Nutty Cheesecakes:
    Stir in chopped nuts such as pecans, walnuts, or almonds into the cheesecake filling for added texture and flavor. Nuts pair wonderfully with the cookie dough crust.
  7. Berry Cheesecakes:
    Add fresh berries such as raspberries, strawberries, or blueberries on top of the mini cheesecakes before serving for a fruity, refreshing contrast to the creamy filling.
  8. Chocolate-Dipped Cheesecakes:
    After refrigerating the mini cheesecakes, dip the tops into melted chocolate for an indulgent, glossy finish. You can use dark, milk, or white chocolate for the dip.
  9. Coconut Cheesecakes:
    Add shredded coconut into the cheesecake filling or sprinkle it on top for a tropical twist. The coconut complements the sweetness of the cookie dough crust beautifully.
  10. S’mores Cheesecakes:
    Replace the chocolate chip cookie dough with graham cracker cookie dough, and top the mini cheesecakes with marshmallow fluff and mini chocolate chips to create a s’mores-inspired treat.

FAQs

  1. Can I use store-bought cookie dough?
    Yes, you can use store-bought refrigerated chocolate chip cookie dough for convenience. It works just as well as homemade dough in this recipe.
  2. Can I make these cheesecakes gluten-free?
    Absolutely! Use gluten-free cookie dough and make sure the mini chocolate chips and other ingredients are gluten-free to accommodate gluten-sensitive individuals.
  3. How long do these mini cheesecakes need to chill?
    You should chill the mini cheesecakes for at least 3 hours, or until they are firm enough to hold their shape.
  4. Can I use full-fat cream cheese for this recipe?
    Yes, full-fat cream cheese is the best option for achieving a rich and creamy cheesecake filling, but you can also use reduced-fat cream cheese if preferred.
  5. How do I make sure the cookie dough crust cooks properly?
    Be sure to press the cookie dough evenly into the muffin liner to create a solid base. Bake until lightly golden, but not overbaked, so the crust remains soft and chewy.
  6. Can I use a different flavor of cookie dough?
    Yes, you can use other flavors of cookie dough such as peanut butter or oatmeal for a twist on this recipe. Each will give the cheesecake a unique taste.
  7. What can I use if I don’t have sour cream?
    You can substitute sour cream with Greek yogurt or even mascarpone cheese for a slightly different flavor, though it will still give a creamy texture to the filling.
  8. Can I freeze these mini cheesecakes?
    Yes, you can freeze the mini cheesecakes. Wrap each one tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
  9. Can I add more chocolate chips to the filling?
    Yes, you can adjust the amount of mini chocolate chips to your liking. Add more for an extra chocolatey treat.
  10. How can I make the cheesecakes more festive?
    You can add festive toppings such as colorful sprinkles, crushed candy, or whipped cream to match any occasion or celebration.

These Mini Chocolate Chip Cookie Dough Cheesecakes are a delicious blend of rich cheesecake and sweet cookie dough, making them an irresistible dessert. Easy to prepare and perfect for any occasion, they’ll become a favorite in your dessert repertoire. Whether you’re serving them at a party or enjoying them as a sweet treat for yourself, these mini cheesecakes are sure to impress!

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Mini Chocolate Chip Cookie Dough Cheesecakes


  • Author: Lusine Svetlana

Description

 

Looking for a fun and delicious dessert that combines the best of both worlds? These Mini Chocolate Chip Cookie Dough Cheesecakes are the perfect treat! With a buttery cookie dough crust, a creamy cheesecake filling, and mini chocolate chips, they’re sure to satisfy your sweet tooth. Easy to make in just 25 minutes, these mini cheesecakes are perfect for parties, gatherings, or simply as a special dessert to enjoy at home. Let’s dive into this simple yet indulgent recipe!


Ingredients

  • ¾ cup refrigerated chocolate chip cookie dough
  • 8 ounces cream cheese (room temperature)
  • 2 tablespoons sour cream (room temperature)
  • ⅓ cup brown sugar
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¾ cup mini chocolate chips

Instructions

  • Line a muffin pan with 12 paper liners or place 12 silicone cups onto a cookie sheet.
  • Press 1 tablespoon of cookie dough into the bottom of each muffin liner. Bake at 350°F for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool as you prepare the cheesecake filling.
  • In a large bowl, use an electric mixer to beat together the cream cheese, sour cream, and brown sugar for 2 minutes until smooth and well-combined. Set aside.
  • In a medium-sized bowl, whip the heavy cream on medium-high speed until stiff peaks form, about 4-5 minutes.
  • Gently fold the whipped cream into the cream cheese mixture, along with the vanilla extract. Stir in the mini chocolate chips.
  • Scoop 2 tablespoons of the cheesecake filling onto each cookie crust.
  • Refrigerate for 3 hours or until firm.

Notes

Serving Tips:

  • Serve the Mini Chocolate Chip Cookie Dough Cheesecakes chilled, straight from the refrigerator for the best texture and flavor.
  • Garnish with extra mini chocolate chips or a drizzle of chocolate syrup to make them even more decadent.
  • For a fun touch, serve with whipped cream or fresh berries on the side for added freshness.

Storage Tips:

  • Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
  • To keep the crust and filling fresh, ensure they are properly covered and not exposed to air.
  • These cheesecakes can also be frozen for up to 2 months. Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.