Cheesecake Cookie Cups start with a chocolate chip cookie base (pre-made or from scratch) and then are filled with a four ingredient, fluffy, no-bake cheesecake filling. Finish it all off with a chocolate drizzle and you have an easy and delicious mini dessert!
Preheat oven to 350°. Line a cupcake pan with liners and set aside.
Slice the cookie dough into 12 equal portions, approximately 1/2" thick. Press the dough into the prepared pan.
16.5 ounce chocolate chip cookie dough
Bake for 8-10 minutes or until golden. Remove and set aside to cool.
While the cookie cups are cooling, prepare the cheesecake filling. Start by adding the softened cream cheese to a medium mixing bowl and beating on medium speed with a hand mixer until softened and light. Set aside.
8 ounce cream cheese
To a large mixing bowl, add the cold heavy cream and beat on medium with a hand mixer for 4-5 minutes until fluffy (almost cloud-like).
1 cup heavy cream
Add the whipped cream cheese, sugar, and vanilla to the whipped cream and gently mix until combined. Do not overmix or you will deflate the whipped cream. Move the mixture to the fridge if your cookie cups are not yet cool.
½ cup granulated white sugar, 1 teaspoon vanilla extract
Once the cookie cups have cooled, use a medium cookie scoop to portion the cream cheese filling evenly amongst the 12 cookie cups. Alternatively, you can place the cream cheese mixture into a piping bag and pipe the filling into the cups.
Once the cookie cups have all been filled, move them to the fridge to set for approximately 30 minutes.
Once they have semi-set, pour the chocolate chips into a microwave safe bowl and heat in the microwave for 30 seconds. Remove, stir, and heat for another 30 seconds, repeating until smooth and fully melted.
¼ cup chocolate chips
Pour the melted chocolate into a small plastic baggie, snip just the tip, and pipe the chocolate onto the cheesecake cups. Alternatively, you can just drizzle the melted chocolate over the cookie cups with a spoon.
Refrigerate until ready to serve.
Video
Notes
Use your favorite premade cookie dough or from scratch recipe.Start with room temperature cream cheese and very cold heavy cream for the best results. Cheesecake filling can either be piped into the scoop cups or scooped in. Store covered in the fridge for up to 5 days or wrapped in an airtight container in the freezer for up to 3 months.