When I first made these Mini Chocolate Chip Cookie Cheesecakes, my entire kitchen smelled like a cozy bakery tucked inside a cookie shop. I remember pulling the first batch out of the oven and feeling that little flutter of pride when I saw the golden tops and could smell the creamy cheesecake mingling with warm chocolate. What drew me to this recipe initially was how simple and comforting it felt, yet the final result tasted like something from a specialty dessert café. I’ve made them so many times now that I could probably do it with my eyes closed, and every time, that same excitement hits me again.
Ingredients
Crust
- 15 crunchy chocolate chip cookies, finely crushed
- 3 tablespoons salted butter, melted and cooled
Cheesecake Filling
- 8 ounces cream cheese, softened to room temperature
- 3 tablespoons sour cream
- ½ cup granulated sugar
- 1 egg, room temperature
- 1½ teaspoons vanilla extract
- 6 crunchy chocolate chip cookies, crushed
Garnish
- Extra creamy Cool Whip whipped topping, thawed
- Mini chocolate chip cookies
After working with these ingredients so many times, I can tell you that using crunchy chocolate chip cookies is key—chewy cookies won’t crush properly and the crust turns gummy instead of crisp. Make sure your cream cheese is fully softened, too; cold cream cheese creates lumps that refuse to disappear no matter how much you beat the mixture. I’ve also tested skipping the sour cream, and trust me, it’s not optional—it adds the tang that keeps the cheesecake from tasting flat. And if you want to get extra fancy, you can stir mini chocolate chips into the filling for an even more indulgent bite.
Equipment Needed
- 12-count muffin tin
- Cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Spoon or small cookie scoop
- Cooling rack
I’ve tried making these without cupcake liners before, and I do not recommend it—getting mini cheesecakes out of a bare muffin tin is like trying to lift a toddler who doesn’t want to be picked up. The liners also help the crust stay intact, especially since cookie crumbs can be crumbly without that structure. If you don’t have a mixer, you can technically beat the filling by hand, but it takes longer and warms the mixture unevenly. A cooling rack is important because these cheesecakes cool slowly, and the rack helps prevent the dreaded soggy-bottom condensation.
Step-by-Step Instructions
The first thing I always do is set out my cream cheese and egg well ahead of time. Cold ingredients cause cracks and separation, so letting them soften naturally is one of those small steps with a big payoff. Once the oven preheats to 325°F, I prepare the crust by crushing the cookies until they look like coarse sand. I mix in the melted butter, and the mixture should feel like damp beach sand—if it’s too dry, the crust won’t hold, and if it’s too wet, it becomes heavy. I spoon a little into each cupcake liner and press it down firmly with the bottom of a small cup.
Next, I move on to the filling. I beat the cream cheese until it becomes silky and smooth, then I add the sugar and beat again until the mixture looks fluffy. This step is where patience pays off; if you rush it, the filling won’t be as light. I stir in the sour cream and vanilla, then add the egg last, mixing just enough to incorporate it. Overmixing the egg will make the cheesecakes puff and sink—something I learned the hard way. Finally, I gently fold in the crushed cookies, making sure not to break them down too much.(See the next page below to continue…)