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Mini Chocolate Chip Cookie Dough Cheesecakes

Mini Chocolate Chip Cookie Dough Cheesecakes

This recipe incorporates unique elements like cookie dough and chocolate chips to elevate a classic cheesecake into something truly special. Using high-quality cream cheese ensures a creamy, luscious texture, while mini chocolate chips add a delightful crunch to every bite.

  • Total Time: 35 min
  • Yield: 12 mini cheesecake 1x

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup mini chocolate chips

For the Cookie Dough Topping:

  • ½ cup unsalted butter, softened
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (heat-treated for safety)
  • ½ cup mini chocolate chips

Instructions

Instructions with Tips

  1. Prepare the Crust
    • Preheat the oven to 325°F (165°C).
    • In a bowl, mix graham cracker crumbs, sugar, and melted butter.
    • Divide the mixture evenly among a muffin tin lined with paper cups. Press down firmly with the back of a spoon.
    • Tip: Use a shot glass or similar tool to press the crust evenly.
  2. Make the Cheesecake Filling
    • Beat softened cream cheese with sugar until smooth. Add vanilla extract and eggs one at a time, mixing until just combined.
    • Fold in mini chocolate chips gently to prevent overmixing.
    • Spoon the filling over the prepared crusts, filling each cup about ¾ full.
    • Tip: Tap the pan lightly to release air bubbles for a smoother top.
  3. Bake and Cool
    • Bake for 15–18 minutes, or until the edges are set and the centers have a slight jiggle.
    • Allow cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to set.
  4. Add the Cookie Dough Topping
    • Cream together softened butter, brown sugar, granulated sugar, and vanilla extract. Gradually mix in heat-treated flour and mini chocolate chips.
    • Roll small balls of cookie dough and flatten them gently onto the chilled cheesecakes.
    • Tip: If the dough feels too sticky, chill it for 10 minutes before shaping.

Notes

Dietary Adjustments

  • Gluten-Free: Use gluten-free graham crackers and substitute the all-purpose flour in the cookie dough with a gluten-free baking mix.
  • Vegan Option: Swap cream cheese with vegan cream cheese, butter with plant-based margarine, and eggs with flaxseed eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Ingredient Substitutions

  • Replace mini chocolate chips with white chocolate or butterscotch chips for a different flavor profile.
  • For a nutty twist, add ½ cup finely chopped pecans or walnuts to the cookie dough topping.
  • Author: Anna RM
  • Prep Time: 20 min
  • Cook Time: 15 min