Combine your love for cheesecake and chocolate chip cookies and make mini chocolate chip cookie dough cheesecakes! Use chocolate chip cookie dough for the cheesecake crust and add mini chocolate chips to the cheesecake batter. This is an easy to make chocolate chip cheesecake recipe in a muffin pan.
Prep Time10 minutesmins
Cook Time28 minutesmins
Additional Time1 hourhr
Total Time1 hourhr38 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake cupcakes, cheesecake cups, chocolate chip cookie dough mini cheesecakes, cookie dough cheesecake cupcakes, mini cheesecakes, mini chocolate chip cheesecakes, mini chocolate chip cookie cheesecakes, mini chocolate chip cookie dough cheesecakes
1containerchocolate chip cookie dough16.5 oz or 12 bake and break cookie dough pieces
CHEESECAKE
16oz (452g)cream cheese, softened
⅓cup (66g)sugar
1tspvanilla extract
2largeeggs
⅓cup (57g)mini chocolate chips
Whipped Cream
2cups (473ml)heavy whipping cream1 pint
½cup (56g)powdered sugar
Mini chips ahoy cookiesfor topping
CHOCOLATE GANACHE (optional)
1cup (170g)semi-sweet chocolate chips
½cup (118ml)heavy whipping cream
Instructions
CRUST
Preheat the oven to 350º F. Line a regular sized muffin pan with paper muffin liners. Place about 2 Tbsp of cookie dough in the bottom of each liner, pressing it down to cover the bottom. Place the pan in the oven and pre-bake the crust for 8 minutes.
1 container chocolate chip cookie dough
Remove the pan from the oven. Use the back of a tablespoon to push the cookie down, creating a dip. Set aside.
CHEESECAKE
In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes.
16 oz (452g) cream cheese, softened, 1/3 cup (66g) sugar
Beat in vanilla extract and eggs until smooth. Mix in the mini chocolate chips.
1 tsp vanilla extract, 2 large eggs, 1/3 cup (57g) mini chocolate chips
Evenly divide the cheesecake batter among the muffin cups, filling the liners full.
Bake for 19-20 minutes or until the center of the cheesecake is only slightly jiggly.
Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
Whipped Cream
Place a metal mixing bowl and beaters in the freezer for 15 minutes.
Remove the metal mixing bowl and beaters from the freezer.
Add the heavy whipping cream and powdered sugar and beat with an electric mixer. Continue to beat until the whipping cream has stiff peaks, about 4-5 minutes.
2 cups (473ml) heavy whipping cream, 1/2 cup (56g) powdered sugar
Assemble
Use a piping bag fit with a Wilton 1M piping tip to pipe whipped cream onto each cheesecake. Top with a mini chips ahoy cookie, a cookie dough bite, and cookie crumbles.
Mini chips ahoy cookies
CHOCOLATE GANACHE (optional)
Place the chocolate chips in a medium bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cheesecake. If the ganache is too runny, place it in the fridge for 10 minutes, then add it to the cheesecakes.
1 cup (170g) semi-sweet chocolate chips, 1/2 cup (118ml) heavy whipping cream
Notes
Use room temperature cream cheese because it whips more smoothly, meaning no lumps! So pull that cream cheese out of the fridge and let it sit on the counter for at least 1 hour.Can you freeze mini cheesecakes?Yes! Freeze the mini cheesecakes on a baking sheet, uncovered until frozen. Once frozen, wrap them in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, place them in the refrigerator for 8 hours.