Chocolate Chip Cookie Dough Mini-Cheesecakes

So what can I possibly say about this decadent dessert? I think the name itself speaks volumes. First of all, I love chocolate chips cookies. I mean, really, really love them. And then there’s cookie dough. Well, I know I’m not the only one who’s purchased a package of dough with the intention of making chocolate chips cookie, only to eat spoonful after spoonful… even though it’s considered “risky” because of the raw eggs. The good news about this recipe is that you don’t have to worry about salmonella as the cookie dough doesn’t contain any eggs!! Woo hoo! Okay, next up is cheesecake. Simply put, I can’t get enough of it! And the combination of cookie dough and cheesecake together, is like a little slice of heaven! I highly recommend you try this recipe if you adore all of the above as much as I do!



  • 1 cup graham cracker crumbs
  • 2 tbsp. sugar
  • 1/4 cup butter


  • 8 oz. Philadelphia cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp. pure vanilla extract

Cookie Dough

  • 5 tbsp. butter
  • 1/3 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. pure vanilla extract
  • 1/2 cup flour
  • 2/3 cup chocolate chips


  1. Preheat the oven to 325 F. Spray mini-cheesecake pan with cooking spray (you can also use a muffin pan with cupcake liners). Set aside.
  2. Mix the melted butter, sugar and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom and going up the sides of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
  3. While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Stir in the flour a little bit at a time, on low-speed, and mix until just incorporated. Add the chocolate chips and blend in with a spoon. Set aside.
  4. In another bowl, using a mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low-speed just until incorporated. Pour the cheesecake batter into the prepared crust.
  5. Using your hand, form round teaspoon-sized clumps, and distribute the cookie dough onto the top of the cheesecake batter.
  6. Bake for about 25 minutes, until the top (cookie dough) feels dry. Since cooking times vary with different ovens, I’d recommend checking them at 20 minutes.
  7. Move pan to a cooling rack and allow to cool completely.
  8. Remove mini-cheesecakes by pushing up on the bottom of pan. *
  9. Chill in refrigerator overnight or for at least a couple of hours.

Note: You may think that baking the cookie dough will produce an actual cookie, but since it doesn’t contain eggs, it won’t truly “mature” into a real cookie, and ends up tasting like cookie dough 🙂

* If you’re not familiar with mini-cheesecake pans, they’re basically like muffin pans except the cups are thinner and taller, and there are holes in the bottom. They come with small, round discs which lay in the bottom, on top of the circular holes, so you can push up the bottom with your finger or the end of a wooden spoon to get a nice looking mini-cheesecake. I recently bought one of these pans from Amazon made my Chicago Metallics that cost about $13.

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About Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)
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35 Responses to Chocolate Chip Cookie Dough Mini-Cheesecakes

  1. Pingback: BAKE THIS! |

  2. Angelica says:

    Could I made these in a regular muffin tin?

  3. Annie says:

    Do you think ‘Mama’s gluten free almond flour’ would turn out in these? Instead of flour?

    • Denise says:

      Annie, I’ve never used gluten free flour, but you can substitute it instead of regular flour. However, you will need to add Xanthan gum or Guar gum. It does the job that the gluten would do, it holds it together and keeps its place. You can get this at most health food stores, and some larger stores carry it as well. You use 1/2 tsp of guar or xanthan gum per cup of flour used, so in this recipe, you’d use 1/4 tsp. Hope that helps!

  4. Jennifer says:

    My daughter made these and was nice enough to share, sooooo yummy!

  5. Could I use store bought cookie dough?

    • Denise says:


      I wouldn’t recommend it. As I wrote above, this cookie dough doesn’t contain eggs, which is safe to eat and also doesn’t allow the dough to truly form into a cookie when baking. If you use store-bought cookie dough, it will bake into a cookie, thus losing the dough-ish flavor.

  6. Miss Me says:

    Looks so incredible!!

  7. Joanna says:

    Just made these, boy are they yummy! Very easy to follow recipe and they turn out perfect! Thank you so much for posting this.

    • Denise says:

      Joanna, I’m so happy they turned out great and that the recipe is easy to follow 🙂 You’re welcome… I’m always happy to share the deliciousness!

  8. Mica says:

    How many does this serve?

    • Denise says:

      Mica, sorry I didn’t include servings when I posted this. I combined a couple of recipes, one of which was for bars, which served 9-12, but if I remember correctly, I filled up my entire mini-cheesecake pan which makes a dozen.

  9. Krista says:

    Could I do this in layers like in an 8×8 pan or double it in a 9×13 pans and cut into bars?

  10. Cookie dough was hard after baking. Why?&

    • Denise says:

      Josie, I don’t know why yours turned out hard, but can tell you that the cookie dough does cook a bit so doesn’t have the traditional cookie dough consistency you’d get from store-bought prior to baking, but should taste like cookie dough.

  11. I baked them for the full 25min. Do you think I should cut down on the baking time? Thank you for you quick response.

    • Denise says:

      Different ovens can have varying cooking/baking times, so yes, I’d recommend shortening the time you bake them (I wrote that in my directions.. see #6). I have an antique stove, so always have to check whatever I put in the oven to make sure it’s not overcooked. Just keep in mind the cookie dough should feel dry.

  12. QB84 says:

    I only have mini chocolate chips. Should I still use 2/3 c., or should I use more or less?

    • Denise says:

      If you only had mini chocolate chips, I would definitely add more… around a full cup. It won’t be overkill but will add more chocolate 🙂

      • QB84 says:

        Ahh, I just put my mini cheesecakes in the oven, then sat down to check my email and saw this. I ended up using less and it looked like a lot/enough. Hopefully, it’ll still turn out well. Thanks for replying. I’m gonna make more for the holidays

      • Denise says:

        Sorry I wasn’t able to respond sooner, but I’m sure it’ll be great. Cooking/baking is all about modifications, and the amount of the chocolate chips you use, won’t make or break the recipe… it’s really the other ingredients that are more important. I hope you enjoy them!

  13. Helen says:

    I made these today, they were easy to make, and came out so well. Everyone loves them. I posted on FB with a link back here. Thank you for the recipe.

  14. Maria says:

    Hi, how long can these store I’d like to ms keep them today for Christmas

    • Denise says:

      Hi Maria,
      You can definitely make these today and have them on Christmas. Cheesecake can be stored in the fridge for 5-6 days safely.

      Happy Holidays!

  15. Joelysa says:

    can we use our own cheesecake recipe in lieu of the one you posted ? the recipe i like calls for marscapone which ive sworn by for years now.

  16. Katie says:

    How would cook times vary if I use a mini muffin pan, instead of regular size muffin pan? Or, is that not recommended? Thanks!

    • Denise says:

      Katie, my sincere apologies for the VERY late reply… I was preparing for a move to Texas so the past few months have been hectic, to say the least. Did you try using a mini muffin pan? These were made in a mini cheesecake pan, so the baking time should be somewhat similar. 🙂

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