Get ready to fall in love with Cheesecake Cookie Cups with Chocolate Chips! These delightful treats combine the best of both worlds: a soft, buttery chocolate chip cookie shell and a luscious, tangy cheesecake center. Each bite is a mini celebration, with a perfect balance of chocolatey sweetness and creamy richness that makes them impossible to resist. Whether you’re prepping for a party, craving a sweet snack, or simply want to impress your friends, Cheesecake Cookie Cups with Chocolate Chips are bound to become your new go-to dessert.
Ingredients You’ll Need
The magic of Cheesecake Cookie Cups with Chocolate Chips is in their simple, familiar ingredients—each one playing a starring role in creating the ultimate texture and flavor. From the rich cream cheese to the burst of mini chocolate chips, every element is essential for that perfect bite.
- Unsalted butter (1 cup, softened): Gives the cookie a rich, tender crumb and buttery flavor.
- Granulated sugar (3/4 cup): Sweetens the dough and helps it achieve a lightly golden finish.
- Brown sugar, packed (3/4 cup): Adds moisture and a hint of caramel depth to the cookie base.
- Large eggs (2): Bind everything together and add richness.
- Vanilla extract (2 teaspoons): Brings warmth and enhances both cookie and cheesecake layers.
- All-purpose flour (2 1/4 cups): Creates the structure for sturdy yet tender cookie cups.
- Baking soda (1/2 teaspoon): Offers just the right lift and softness.
- Salt (1/2 teaspoon): Balances sweetness and brings out the flavors.
- Mini chocolate chips (1 1/2 cups, divided): Ensure chocolate in every bite, both in the cookie and on top.
- Cream cheese, softened (8 oz): The heart of the cheesecake filling—smooth, tangy, and creamy.
- Granulated sugar (1/3 cup): Sweetens and balances the tanginess of the cream cheese.
- Large egg (1): Gives the cheesecake filling its custardy richness.
- Vanilla extract (1/2 teaspoon): Infuses the cheesecake layer with sweet fragrance.
How to Make Cheesecake Cookie Cups with Chocolate Chips
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Lightly grease a 12-cup muffin tin—this is key for easy removal later. A quick spritz of nonstick spray or a light brush of butter will do the trick and keep your Cheesecake Cookie Cups with Chocolate Chips looking picture-perfect.
Step 2: Cream the Cookie Dough Base
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air, leading to a soft, tender cookie cup. Next, beat in the eggs and vanilla extract, blending until smooth and creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution—no bitter baking soda pockets here! Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in 1 cup of mini chocolate chips for that signature burst of chocolate in every bite.
Step 4: Form the Cookie Cups
Scoop about 2 tablespoons of cookie dough into each muffin cup. Use your fingers or the back of a spoon to press the dough into the bottom and up the sides, creating a little shell for the cheesecake filling. Make sure the dough isn’t too thin at the base so it holds up as it bakes.
Step 5: Mix the Cheesecake Filling
In another bowl, beat the softened cream cheese until it’s smooth and lump-free. Add the sugar, egg, and vanilla extract, mixing until creamy and thoroughly combined. Your filling should be silky and easy to spoon.
Step 6: Assemble and Top with Chocolate Chips
Carefully spoon the cheesecake mixture into each cookie cup, filling nearly to the top. Sprinkle the remaining mini chocolate chips over the cheesecake layer—this guarantees a chocolatey finish and extra visual appeal.
Step 7: Bake to Perfection
Slide your muffin tin into the preheated oven and bake for 16–18 minutes. You’re looking for golden edges and set centers in the cheesecake. Let the cookie cups cool in the pan for 10 minutes, then gently remove and transfer them to a wire rack to cool completely.
Step 8: Chill and Serve
For the ultimate texture and flavor, chill the Cheesecake Cookie Cups with Chocolate Chips in the refrigerator for at least 1 hour before serving. This helps the cheesecake layer set beautifully and makes each bite extra creamy.
How to Serve Cheesecake Cookie Cups with Chocolate Chips
Garnishes
For that final touch of wow, try topping your cookie cups with a dusting of powdered sugar, a drizzle of chocolate sauce, or even a dollop of whipped cream. A few extra mini chocolate chips or a fresh berry on top make them look bakery-worthy and add a lovely pop of color.
Side Dishes
Pair Cheesecake Cookie Cups with Chocolate Chips with a scoop of vanilla ice cream for a decadent dessert plate, or serve alongside a light fruit salad for a refreshing contrast. These treats also shine with a cup of strong coffee or a glass of cold milk, making them at home at both parties and cozy evenings in.
Creative Ways to Present
For a fun twist, place each cup in a colorful cupcake liner before serving, or arrange them on a tiered cake stand for a show-stopping display. If you’re feeling festive, add a swirl of whipped cream and a sprinkle of holiday-themed sprinkles to match the occasion. These Cheesecake Cookie Cups with Chocolate Chips also make adorable edible gifts when packed in a pretty box!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cheesecake Cookie Cups with Chocolate Chips in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, and the flavors actually meld and deepen after a day in the fridge. Just make sure they’re well covered to prevent them from drying out.
Freezing
If you’d like to stash some away for later, these cookie cups freeze beautifully. Place cooled, un-garnished cups in a single layer in a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before enjoying for best results.
Reheating
While Cheesecake Cookie Cups with Chocolate Chips are typically served chilled, you can warm them gently in the microwave for 10–15 seconds if you prefer a softer, gooier cookie. Just be careful not to overheat, as the cheesecake layer can become too soft.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! Regular chocolate chips will still melt deliciously, though mini chips do distribute more evenly throughout the cookie and on top for a more balanced chocolate experience.
Can I make these gluten free?
Yes, you can substitute your favorite gluten-free all-purpose flour blend for the regular flour. Make sure it’s a 1:1 replacement and check that all other ingredients are gluten free as well.
How do I know when the cookie cups are fully baked?
The edges should be lightly golden and the cheesecake centers should look set but not dry. A gentle jiggle in the pan should show only a slight wobble in the middle. Overbaking can dry out the filling, so keep an eye on them in the last few minutes.
Can I add other mix-ins to the dough?
Of course! Chopped nuts, white chocolate chips, or even a swirl of peanut butter make fun additions. Just keep the total volume of add-ins similar to the amount of chocolate chips in the recipe for best results.
Do these need to be refrigerated before serving?
Yes, chilling is important to help the cheesecake layer set properly. The coolness also enhances the creamy texture and makes the flavors pop—so don’t skip this step!
Final Thoughts
If you’re searching for a dessert that’s fun, shareable, and totally irresistible, Cheesecake Cookie Cups with Chocolate Chips are the answer. Their playful look and luscious flavor are sure to win over anyone who tries them. Give them a whirl and prepare for rave reviews—you might just find yourself making a double batch next time!
Print
Cheesecake Cookie Cups with Chocolate Chips Recipe
- Total Time: 38 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
Indulge in these delightful Cheesecake Cookie Cups with Chocolate Chips, a perfect blend of soft cookie shells filled with creamy cheesecake and studded with mini chocolate chips. Ideal as bite-sized desserts for parties or a sweet treat anytime.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mini chocolate chips, divided
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to ensure the cookie cups do not stick.
- Prepare Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend the dry ingredients into the wet ingredients until fully combined. Fold in 1 cup of the mini chocolate chips gently.
- Form Cookie Shells: Press approximately 2 tablespoons of the cookie dough into the bottom and up the sides of each muffin cup, shaping them into cups that will hold the cheesecake filling.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract, mixing until the filling is creamy and well combined.
- Fill Cookie Cups: Spoon the cheesecake mixture into each cookie dough shell, filling nearly to the top. Evenly sprinkle the remaining mini chocolate chips over the cheesecake filling in each cup.
- Bake: Bake the filled cookie cups in the preheated oven for 16 to 18 minutes, or until the edges are golden and the centers are set but still slightly jiggly.
- Cool and Chill: Allow the cookie cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. For best results, chill the cookie cups in the refrigerator for at least 1 hour before serving to let the cheesecake filling firm up.
Notes
- These cookie cups can be made a day ahead and stored covered in the refrigerator for convenience.
- For a fun twist, add crushed graham crackers to the cookie dough to enhance texture and flavor.
- Swap out mini chocolate chips for white chocolate chips for a different taste experience.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 285
- Sugar: 20g
- Sodium: 135mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
