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Cheesecake Cookie Cups

A delightful fusion of cookies and cheesecake, these Cheesecake Cookie Cups feature a chewy cookie base topped with a creamy no-bake cheesecake filling and drizzled with chocolate.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 16.5 ounces chocolate chip cookie dough (pre-made or homemade) Store-bought cookie dough works perfectly fine.
For the Cheesecake Filling
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup heavy cream Use cold heavy cream for better whipping results.
  • ½ cup granulated white sugar
  • 1 teaspoon vanilla extract
For the Topping
  • ¼ cup chocolate chips Melted for drizzling.

Method
 

Preparation
  1. Preheat your oven to 350°F while you gather your ingredients.
  2. Line a standard cupcake pan with paper liners.
  3. Slice your cookie dough into 12 equal portions, about half an inch thick.
  4. Press each portion into the bottom of a lined cupcake cup.
Baking
  1. Slide your pan into the preheated oven and bake for 8 to 10 minutes, until the edges turn golden.
  2. Remove the pan from the oven and let the cookie cups cool completely.
Making the Cheesecake Filling
  1. Beat the softened cream cheese in a mixing bowl until light and smooth.
  2. In a separate bowl, whip the cold heavy cream on high speed until fluffy and holding soft peaks.
  3. Gently fold the cream cheese, sugar, and vanilla extract into your whipped cream.
Assembly and Chilling
  1. Scoop or pipe the cheesecake filling evenly into each cookie cup.
  2. Chill in the refrigerator for at least 30 minutes to let the filling firm up.
  3. Melt the chocolate chips in the microwave in 30-second intervals until fully smooth.
  4. Drizzle the melted chocolate over each cheesecake cookie cup and return them to the refrigerator until ready to serve.

Notes

For best results, use cold heavy cream and be careful not to overmix the ingredients. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.