Chocolate Chip Cookie Cheesecakes

There’s something truly magical about a dessert that combines the best of two worlds, and that’s exactly what you’ll find in Chocolate Chip Cookie Cheesecakes. Growing up, my fondest memories were around the kitchen, especially when my mom whipped up her famous cheesecakes. Imagine the aroma of freshly baked cookies mingling with the creamy sweetness of cheesecake—it’s pure bliss! The first time I made these little treats, I felt like I was reliving my childhood. Each bite transports me back to those cozy family gatherings, where laughter and deliciousness filled the air. These cheesecakes are not just desserts; they’re a celebration of sweet moments and a testament to the joy of sharing food with loved ones.

There’s a lot to love about these Chocolate Chip Cookie Cheesecakes. First off, they’re incredibly easy to make, which is a big plus for busy weeknights. The combination of crunch from the cookie crust and the smooth, rich cheesecake filling creates a fantastic texture contrast. Plus, the mini chocolate chips scattered throughout add delightful bursts of flavor. Whether you’re serving them at a party, a family dinner, or just as a sweet treat for yourself, they’re bound to impress everyone. Moreover, these cheesecakes are perfect for any occasion, from holiday celebrations to simple get-togethers. They’re versatile, delicious, and a definite crowd-pleaser!

Ingredients Overview for Chocolate Chip Cookie Cheesecakes

When it comes to creating the perfect Chocolate Chip Cookie Cheesecakes, the ingredients play a crucial role. Each component is carefully selected to provide balance and flavor. The star players in this recipe include cream cheese, sour cream, and of course, crunchy chocolate chip cookies. These ingredients work together harmoniously to create a dessert that’s both creamy and satisfying.

• 17 crunchy chocolate chip cookies such as Chips Ahoy
• 6 tablespoons unsalted butter, melted
• 8 ounces PHILADELPHIA cream cheese, softened
• 1/4 cup sour cream, room temperature
• 1 egg, room temperature
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1 tablespoon flour
• 2/3 cup mini chocolate chips or regular chocolate chips
• 1/2 teaspoon vegetable oil or shortening
• 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips, optional

Chocolate Chip Cookie Cheesecakes Instructions

Making Chocolate Chip Cookie Cheesecakes is a delightful process that can be enjoyed by bakers of all levels. Follow these simple steps, and you’ll have a delicious treat ready for sharing. Let’s get started!

1. Preheat your oven to 350°F. While the oven warms up, line 12 muffin cup holes with liners for easy removal later. This will give you the perfect foundation for your little cheesecakes.
2. Take your 17 crunchy chocolate chip cookies and place them in a gallon-sized resealable bag. Seal the bag, leaving an inch open, and crush the cookies using a rolling pin. Alternatively, you can use a food processor to achieve a fine crumb. The goal is to have a smooth mixture that will serve as your crust.
3. In a mixing bowl, combine the crushed cookie crumbs with the melted butter. Stir until the crumbs are evenly coated. You want a texture that holds together when pressed.
4. Press about 1 to 2 tablespoons of the crumb mixture into the bottom of each muffin liner. Use your fingers or the back of a spoon to compact it well.
5. In another bowl, beat the room temperature cream cheese with a hand or stand mixer until it becomes fluffy and light. This step is crucial, as it ensures your filling will be smooth.
6. Next, add the room temperature sour cream to the cream cheese and continue beating until well combined. The sour cream adds a lovely tang that balances the sweetness.
7. Crack in the egg and add the sugar and vanilla extract. Beat until the mixture is mostly free of lumps. This is where the magic happens, so be sure all the ingredients are well incorporated!
8. In a small bowl, stir the mini chocolate chips with the flour. This will help prevent them from sinking in the batter. Gently fold the chocolate chip mixture into the cheesecake batter.
9. Divide the cheesecake mixture evenly among the prepared crusts, filling each one with about 2 tablespoons of the batter.
10. Bake for 18 to 20 minutes, or until the tops just begin to brown slightly. Be careful not to overbake, as you want them to remain soft and creamy!
11. Allow the cheesecakes to cool completely before transferring them to the fridge. Chill for at least 3 hours or overnight if you can wait!
12. For the topping, melt the mini chocolate chips and vegetable oil in a small bowl. Do this in 30-second increments in the microwave, stirring in between each interval.
13. Once melted, transfer the chocolate to a small sandwich bag, cut off one tip, and drizzle over the chilled cheesecakes. Top with crumbled cookies if desired.
14. Store any leftovers in the refrigerator in an airtight container. These little beauties will last up to 4 days in the fridge or can be frozen for up to one month. Just remember, once you add the topping, try to enjoy them within the day!

Substitutions and Tips

If you’re looking to elevate your baking game with Chocolate Chip Cookie Cheesecakes, here are some valuable tips to consider. Each tip is designed to enhance your experience and the final product.

• Storage: To store leftovers, place the cheesecakes in an airtight container in the refrigerator. They should last up to 4 days, so you can enjoy them multiple times.
• Freezing: These cheesecakes can be frozen! Just be sure to store them in an airtight container. They can last up to one month in the freezer.
• Pairing: Consider serving these cheesecakes with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Flavor Variations: You can switch up the chocolate chip cookies for different flavors, like peanut butter or oatmeal cookies, to create unique variations.
• Serving size: These cheesecakes are rich, so serving one per person is typically enough. Feel free to cut them in half for smaller portions.

Perfect Pairings for Chocolate Chip Cookie Cheesecakes

When it comes to serving Chocolate Chip Cookie Cheesecakes, the options are endless, and creating a memorable experience is all about the details. Here are some ideas to elevate your serving game:

• Fresh Berries: Top your cheesecakes with fresh strawberries, raspberries, or blueberries for a fruity contrast that brightens up the flavor.
• Whipped Cream: A dollop of freshly whipped cream on top adds a light and airy component that pairs beautifully with the richness of the cheesecake.
• Chocolate Sauce: Drizzle some high-quality chocolate sauce over the top for extra decadence. The richness complements the chocolate chip cookies perfectly.
• Ice Cream: Serve alongside a scoop of vanilla or chocolate ice cream for an indulgent dessert experience that guests will love.
• Coffee Pairing: These cheesecakes pair wonderfully with a cup of coffee or espresso, making them an excellent choice for after a meal.
• Seasonal Celebrations: Perfect for birthdays or holiday gatherings, these cheesecakes bring sweetness to any festive occasion.

FAQ

Conclusion

The Chocolate Chip Cookie Cheesecakes are truly a delightful treat that marries the best flavors of cookies and cheesecake in one bite. They bring together memories of warmth and sweetness, perfect for any gathering or just a cozy night in. I encourage you to try making these at home; they’re easier than you think and sure to impress!

Chocolate Chip Cookie Cheesecakes

Indulge in the ultimate dessert with these Chocolate Chip Cookie Cheesecakes. Creamy, rich, and bursting with flavor, each bite is a heavenly experience. Perfect for any occasion, they're sure to satisfy your sweet tooth and impress your guests.

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 12 servings

Calories 250 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 17 cookies Crunchy chocolate chip cookies such as Chips Ahoy
• 6 tablespoons Unsalted butter melted
• 8 ounces PHILADELPHIA cream cheese softened
• 1/4 cup Sour cream room temperature
• 1 egg Egg room temperature
• 1/4 cup Sugar
• 1 teaspoon Vanilla extract
• 1/2 cup Mini chocolate chips
• 1 tablespoon Flour
• 2/3 cup Mini chocolate chips or regular chocolate chips
• 1/2 teaspoon Vegetable oil or shortening
• 4-5 cookies Crumble crunchy chocolate chip cookies and/or additional mini chocolate chips

Instructions

 

• Preheat your oven to 350°F. While the oven warms up, line 12 muffin cup holes with liners for easy removal later. This will give you the perfect foundation for your little cheesecakes.
• Take your 17 crunchy chocolate chip cookies and place them in a gallon-sized resealable bag. Seal the bag, leaving an inch open, and crush the cookies using a rolling pin. Alternatively, you can use a food processor to achieve a fine crumb. The goal is to have a smooth mixture that will serve as your crust.
• In a mixing bowl, combine the crushed cookie crumbs with the melted butter. Stir until the crumbs are evenly coated. You want a texture that holds together when pressed.
• Press about 1 to 2 tablespoons of the crumb mixture into the bottom of each muffin liner. Use your fingers or the back of a spoon to compact it well.
• In another bowl, beat the room temperature cream cheese with a hand or stand mixer until it becomes fluffy and light. This step is crucial, as it ensures your filling will be smooth.
• Next, add the room temperature sour cream to the cream cheese and continue beating until well combined. The sour cream adds a lovely tang that balances the sweetness.
• Crack in the egg and add the sugar and vanilla extract. Beat until the mixture is mostly free of lumps. This is where the magic happens, so be sure all the ingredients are well incorporated!
• In a small bowl, stir the mini chocolate chips with the flour. This will help prevent them from sinking in the batter. Gently fold the chocolate chip mixture into the cheesecake batter.
• Divide the cheesecake mixture evenly among the prepared crusts, filling each one with about 2 tablespoons of the batter.
• Bake for 18 to 20 minutes, or until the tops just begin to brown slightly. Be careful not to overbake, as you want them to remain soft and creamy!
• Allow the cheesecakes to cool completely before transferring them to the fridge. Chill for at least 3 hours or overnight if you can wait!
• For the topping, melt the mini chocolate chips and vegetable oil in a small bowl. Do this in 30-second increments in the microwave, stirring in between each interval.
• Once melted, transfer the chocolate to a small sandwich bag, cut off one tip, and drizzle over the chilled cheesecakes. Top with crumbled cookies if desired.
• Store any leftovers in the refrigerator in an airtight container. These little beauties will last up to 4 days in the fridge or can be frozen for up to one month. Just remember, once you add the topping, try to enjoy them within the day!

Notes

To store leftovers, place the cheesecakes in an airtight container in the refrigerator. They should last up to 4 days, so you can enjoy them multiple times.

Keyword Chocolate Chip Cheesecakes, Dessert Recipes, Easy Cheesecake Recipe, no-bake cheesecakes