Chocolate Chip Cookie Cups with Cheesecake Filling are a delightful twist on two beloved desserts—cookies and cheesecake. These bite-sized treats feature soft, chewy chocolate chip cookie dough baked into cup shapes, then filled with a rich, creamy cheesecake center.
Perfect for parties, holidays, or anytime you’re craving something indulgent, they offer the best of both worlds in every bite. The cookie base adds a sweet crunch, while the tangy cheesecake balances it with smooth decadence.
Easy to make and even easier to devour, these mini desserts are sure to impress both kids and adults alike with their flavor and charm.
These delightful dessert cups combine two beloved treats: classic chocolate chip cookies and creamy cheesecake. Each cookie cup is golden and chewy on the outside, with a soft center that cradles a smooth and luscious cheesecake filling. Perfect for parties, holidays, or anytime you want to impress with minimal fuss.
Chocolate Chip Cookie Cups with Cheesecake Filling
Description
Chocolate Chip Cookie Cups with Cheesecake Filling are an irresistible dessert mashup that combines two classic favorites.
These individual-sized treats start with soft and chewy chocolate chip cookie dough baked in muffin tins to form golden, buttery cups. Once cooled, they’re filled with a rich, creamy no-bake cheesecake mixture that perfectly complements the cookie base.
Topped with mini chocolate chips, berries, or a drizzle of chocolate, these cookie cups are ideal for parties, potlucks, or indulgent snacking.
Easy to make and endlessly customizable, they offer the perfect balance of textures—crispy edges, gooey centers, and silky cheesecake filling.
Ingredients
For the Cheesecake Filling:
Instructions
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Prepare the Cookie Dough
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In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
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Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients.
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Fold in the chocolate chips until evenly distributed.
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Chill the dough for 15–30 minutes if it's too soft (optional but helps maintain shape while baking).
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Form the Cookie Cups
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Preheat the oven to 350°F (175°C).
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Grease a muffin pan thoroughly with non-stick spray or butter.
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Scoop about 2 tablespoons of cookie dough into each muffin cup. Press the dough down and slightly up the sides of each cup, forming a well in the center (like a shallow bowl).
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Bake for 10–12 minutes, or until the edges are golden brown and set, but the centers still look slightly underbaked.
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Cool and Shape the Cups
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Once out of the oven, use the back of a spoon or a small round object (like a shot glass) to gently press down the center of each cookie cup, reinforcing the “cup” shape.
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Let the cookie cups cool in the pan for about 10 minutes before carefully removing them. Use a knife to loosen the edges if necessary. Transfer to a cooling rack.
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Make the Cheesecake Filling
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In a medium bowl, beat the softened cream cheese until smooth.
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Add sugar and vanilla, and beat again until fully combined.
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Beat in the egg just until blended—don’t overmix.
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Spoon the cheesecake mixture into the cooled cookie cups. Fill just below the rim.
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Bake Again
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Return the filled cookie cups to the muffin pan.
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Bake at 325°F (163°C) for 12–15 minutes, or until the cheesecake is just set and no longer jiggly in the center.
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Remove from the oven and let cool completely in the pan. Then refrigerate for at least 1 hour to allow the cheesecake to firm up.
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 12g60%
- Cholesterol 70mg24%
- Sodium 180mg8%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 24g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chocolate Chip Cookie Cups with Cheesecake Filling combine the best of two dessert worlds: gooey, golden cookie dough and creamy, tangy cheesecake.
These bite-sized treats are perfect for parties, potlucks, or whenever you want to impress with minimal effort.
Below are pro tips, serving tricks, and creative ideas to help you perfect them and take presentation to the next level.
Baking Tips & Tricks
- Use a Mini Muffin Tin:
A standard mini muffin tin gives the perfect shape for cookie cups. Grease it well or use nonstick spray to prevent sticking. - Chill the Dough:
Refrigerate your cookie dough for at least 30 minutes before baking. This prevents it from spreading too much and helps the cup retain its shape. - Create a Well in the Center:
Press the dough into each muffin cavity and up the sides to form a small cup shape. After baking, use a spoon or the back of a small measuring spoon to gently press the center down again while still warm, creating room for the cheesecake filling. - Don’t Overbake:
Bake just until golden brown. The centers will continue to set as they cool, and slightly underbaked edges keep them soft and chewy. - Cool Completely Before Filling:
Let the cookie cups cool fully in the tin before removing. Then transfer to a wire rack. Filling them too soon can cause the cheesecake to melt or sink. - Creamy Cheesecake Filling Tip:
Use softened cream cheese and beat until smooth with powdered sugar and vanilla extract. A little lemon zest adds brightness. For best results, pipe the filling into the cups using a piping bag or plastic bag with the tip snipped. - Chill Before Serving:
Once filled, refrigerate the cookie cups for at least 30 minutes to let the filling set. This gives them a firmer bite and enhances the cheesecake texture.
Flavor Variations
- Add-ins for the Cookie Dough: Mini chocolate chips, toffee bits, or crushed Oreos add extra flavor and crunch.
- Flavored Cheesecake Filling: Add cocoa powder for a chocolate twist or swirl in peanut butter or Nutella.
- Toppings: Fresh fruit (strawberries, blueberries), chocolate ganache, caramel drizzle, or sprinkles add both visual appeal and flavor.
Serving Tricks
- Serve Cold or Room Temp:
These cups are delicious both chilled and slightly softened at room temperature. Serve on a cake stand or dessert tray for visual impact. - Mini Dessert Buffet:
Include these cookie cups as part of a mini dessert platter alongside brownie bites, fruit tarts, and macarons. - Label with Flavor Tags:
If making different flavors or toppings, add small decorative labels or chalkboard signs to indicate fillings. - Add Height:
Stack a few on a tiered dessert stand for a bakery-style look. Garnish the top tier with a few mint leaves or edible flowers. - Holiday Theming:
Use seasonal toppings like crushed peppermint (Christmas), heart-shaped sprinkles (Valentine’s), or pastel-colored chocolate eggs (Easter) to match the occasion.
Servings & Storage
- Servings:
A batch typically yields 24 mini cookie cups (using a mini muffin tin). - Storage:
Store in an airtight container in the fridge for up to 4–5 days. For best taste, bring to room temperature 10–15 minutes before serving. You can also freeze the unfilled cookie cups and add cheesecake filling later.
Storage
Store cookie cups in an airtight container in the refrigerator for up to 5 days. They can also be frozen (before or after baking the cheesecake) for up to 2 months.
Optional Toppings
- Mini chocolate chips
- Whipped cream
- Fresh berries
- Caramel or chocolate drizzle
- Crushed Oreos or graham crackers
Tips for Success
- Use room-temperature ingredients for both the dough and the filling to ensure smooth mixing.
- Don’t overbake the cookies or the cheesecake. A slightly underbaked center helps keep the cookie cups chewy, and overbaking cheesecake can cause cracks.
- Chill before serving for the best texture and clean presentation.
- Make ahead: You can prepare both the cookie cups and filling a day in advance. Just assemble and bake the final round when you're ready to serve.
Serving Suggestions
These cookie cups make adorable single-serve desserts. Serve them on a platter for parties, or add to lunchboxes for a fun surprise. They're great for birthdays, bake sales, Valentine's Day, or just cozy weekend baking.
Why You’ll Love This Recipe
- A creative twist on two classic desserts
- Easy to make and fun to serve
- Great for portion control
- Customizable with toppings or flavored cheesecake fillings
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Frequently Asked Questions
Can I use store-bought cookie dough for the cups?
Yes! Using store-bought cookie dough is a great shortcut if you're short on time. It bakes well in muffin tins and forms the perfect base. However, for a more personalized flavor and texture, homemade dough allows for control over ingredients and sweetness.
How do I prevent the cookie cups from collapsing or sticking?
To prevent sticking, generously grease your muffin tin or use silicone liners. Once baked, let the cups cool for about 10–15 minutes before gently loosening them with a knife. Using the back of a spoon or a tart tamper immediately after baking helps create a clean well for the cheesecake filling without cracking the cookie edges.
Does the cheesecake filling need to be baked?
No baking is required for the filling! It’s a no-bake cheesecake mixture, typically made with cream cheese, powdered sugar, and vanilla. Simply whip until smooth and chill for best results. Once the cookie cups are cooled, pipe or spoon the cheesecake into the center and chill for at least 30 minutes to set.
How long can I store these cookie cups?
Store the filled cups in an airtight container in the refrigerator for up to 3–4 days. If making in advance, you can bake the cookie cups ahead of time and refrigerate or freeze them unfilled. Add the cheesecake filling on the day of serving for best texture and presentation.
