Chocolate chip cookie cheesecake cups are a dessert lover's dream! The crunchiness of the cookie and the silky smoothness of the cheesecake make these treats doubly delicious! Great for any occasion, after a meal or as a snack, add these to your favorites and they'll never disappoint.
Mom used to make a mean cheesecake. Gran would bake one of the best chocolate chip cookies I've ever tasted. If they'd put them together, it would have been the most awesome dessert ever! And that's what these chocolate chip cookie cheesecake cups are...dynamite!
Chocolate Chip Cookie Cups
I make chocolate chip cookie cheesecakes a lot. Maybe too much. My husband and son have never met a dessert they didn't like. And these cookie cheesecake cups are no exception.
Patrick and his buddies gobble them up like there's no tomorrow! I no sooner put them on the table and they're gone! They always ask for more. I can never keep up!
Ingredients For Chocolate Chip Cookie Cups with Cheesecake Filling
Although it takes a few ingredients and a little bit of time to chill cookie cheesecake bites, they're easy to make and totally worth your time.
- butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- hot water
- all purpose flour
- baking soda
- salt
- mini chocolate chips
- cream cheese
- heavy cream
- lemon juice
See the recipe card for quantities.
How to Make Cheesecake Cookie Cups
These chocolate chip cookie cups may seem like a lot of work but they are worth it.
Step 1: Preheat the oven and cream butter and sugar.
Preheat oven to 350 degrees In the mixing bowl of a stand mixer, add the butter, sugar, brown sugar. Mix until smooth and creamy (no lumps).
Step 2: Add in eggs and vanilla
Add eggs and vanilla extract and mix well. Put baking soda in the hot water and dissolve. Then add to the mixture.
Step 3: Mix dry ingredients
In a separate bowl, blend flour, salt, and chocolate chips. Add to the other mixture and with the mixer, blend on low speed until well combined.
Step 4: Shape dough and bake
Roll cookie dough into large balls and place each one in each muffin tin compartment. Place the tin in the oven and let the dough bake for about 15 minutes. Remove from oven. Repeat until all the dough has been used. Be sure to press down while still warm.
Step 5: Shape the cookie dough cups
With a shot glass, press down the center of each cookie dough ball, pressing up the sides to form a cookie cup. The cookie dough will stick to the shot glass. Just remove it by pushing it off the shot glass and placing cookie dough on a rack to cool.
Step 6: Make the cheesecake cups
When cookie cups have cooled, make the cheesecake filling. In the bowl of a stand mixer, add the softened cream cheese, heavy cream, sugar, vanilla, and lemon juice. Blend together until smooth and creamy.
Step 7: Fill the cookie cups
Use a small spoon to fill the cookie cup centers with cheesecake filling. Melt the chocolate chips in the microwave and swirl a small amount in the center of each cookie cup. Place the cookie cups in a container (in a single layer) and refrigerate until set; about 4 hours. Serve and enjoy! \
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change these Chocolate Chip Cookie Cups.
- Chocolate Chips - Used semi sweet chocolate chips. You can use any type that you prefer.
- Milk - use whole milk in place of the heayv whipping cream.
- Chocolate Shavings - use chocolate shavings instead of mini chocolate chips for garnish .
Variations
Want to personalize this Cheesecake Cookie Cups recipe? Here are some of my tried and true tips for changing up this recipe.
- Sugar Cookie - use your favorite sugar cookie recipe to make sugar cookie cups.
- Gingerbread - to add some flavor to your cookie cups? Use gingerbread cookie dough.
If you love Chocolate Chip recipes you may also enjoy this Chocolate Dip Cookie Dough recipe.
Equipment
While this recipe takes a little bit of time, you only need a handful of kitchen tools to help you make it.
- mixing bowls
- mixer
- shot glass or small glass
- muffin tins
Storage
Store cookies in the fridge for up to three days.
More Chocolate Chip Recipes
Do you like chocolate chip recipes? Here are some recipes you may also like to try
FAQ
Do you have questions about Chocolate Chip Cookie Cups? Here are some of the most commonly asked questions about this recipe.
Store them in a container in the fridge and they should last for 3-4 days.
Honestly, I've never had to freeze cheesecake cookie bites. Nevertheless, I've heard they can last up to 3 months in a freezer-safe container. Be sure and thaw them out in the fridge before serving.
Yes! You can use sugar cookie dough also to make these delicious cookie cups.
Chocolate Chip Cookie Cups with Cheesecake Filling
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Chip Cookie Cups with Cheesecake Filling
Equipment
- 2-3 Mixing Bowls
- Hand mixer or stand mixer
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-½ cups Ghirardelli mini chocolate chips
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 drops of lemon juice
- ½ cup Ghirardelli mini chocolate chips melted
Instructions
- Preheat oven to 350 degrees
- In the mixing bowl of a stand mixer, add the butter, sugar, brown sugar. Mix until smooth and creamy (no lumps).
- Add eggs and vanilla extract and mix well.
- Put baking soda in the hot water and dissolve. Then add to the mixture.
- In a separate bowl, blend flour, salt and chocolate chips. Add to the other mixture and with the mixer, blend on low speed until well combined.
- Roll cookie dough into large balls and place each one in each muffin tin compartment.
- Place tin in the oven and let the dough bake for about 15 minutes. Remove from oven.
- With a shot glass, press down the center of each cookie dough ball, pressing up the sides to form a cookie cup.
- The cookie dough will stick to the shot glass. Just remove it by pushing it off the shot glass and place cookie dough on a rack to cool.
- Repeat until all the dough has been used.
- When cookie cups have cooled, make the cheesecake filling.
- In the bowl of a stand mixer, add the softened cream cheese, heavy cream, sugar, vanilla and lemon juice.
- Blend together until smooth and creamy.
- Use a small spoon to fill the cookie cup centers with cheesecake filling.
- Melt the chocolate chips in the microwave and swirl a small amount in the center of each cookie cup.
- Place the cookie cups in a container (in a single layer) and refrigerate until set; about 4 hours.
- Serve and enjoy every bite!
Leave a Reply