Cheesecake Cookie Cups are incredibly versatile and simple to make. They use basic pantry ingredients and can be customized with different toppings like fruit, chocolate chips, or caramel drizzle. The cookie crust provides the perfect texture contrast to the silky cheesecake center. Whether you’re hosting guests or treating yourself, these are sure to satisfy any sweet tooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
Stir in the chocolate chips.
Drop a tablespoon of cookie dough into each muffin cup and press it down gently to form a base.
In a separate bowl, beat the cream cheese and sugar until smooth.
Add the egg and vanilla extract and beat until fully incorporated.
Spoon the cheesecake filling over each cookie base, filling about ¾ full.
Bake for 15–18 minutes, or until the centers are set and the edges are lightly golden.
Allow the cookie cups to cool in the pan, then refrigerate for at least 1 hour before serving.
Top with desired toppings just before serving.
Servings and timing
This recipe yields about 12 Cheesecake Cookie Cups. Prep time: 15 minutes Cook time: 18 minutes Chill time: 1 hour Total time: Approximately 1 hour and 33 minutes
Variations
Fruit-topped: Add a dollop of fruit preserves or fresh berries on top before serving.
Oreo crust: Use crushed Oreos instead of chocolate chip cookie dough for a cookies-and-cream variation.
Mini version: Use a mini muffin tin for bite-sized treats. Adjust baking time accordingly.
Swirled filling: Swirl in chocolate or raspberry sauce into the cheesecake batter before baking.
Peanut butter: Add a teaspoon of peanut butter into the center of the cookie dough before topping with cheesecake for a rich surprise.
Storage/Reheating
Store leftover Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months frozen. Thaw in the refrigerator before serving. These are best enjoyed chilled and do not require reheating.
FAQs
What type of cream cheese should I use?
Use full-fat block-style cream cheese for the creamiest and most stable filling. Avoid whipped or spreadable versions.
Can I make these ahead of time?
Yes, you can make them up to 2 days in advance and keep them chilled in the fridge until ready to serve.
Can I freeze Cheesecake Cookie Cups?
Absolutely. Freeze them individually wrapped, then store in a sealed container for up to 2 months.
Do I need to use cupcake liners?
Liners make cleanup easier, but you can also grease the muffin tin well if you prefer not to use them.
Can I use a different cookie dough?
Yes. Sugar cookie, peanut butter, or snickerdoodle doughs all make excellent alternatives.
Why did my cheesecake centers sink?
Slight sinking is normal, but if they collapse too much, they may have been underbaked. Be sure the centers are set before removing from the oven.
Can I add toppings before baking?
It’s best to add toppings like fresh fruit or whipped cream after baking and chilling to preserve their texture and appearance.
How do I know when they’re done?
The edges should be lightly golden, and the centers should look set but not jiggly.
What size muffin tin should I use?
A standard 12-cup muffin tin works perfectly for this recipe. You can also adapt it for mini or jumbo tins with timing adjustments.
Are these served warm or cold?
They’re best served chilled after setting in the refrigerator, which enhances their texture and flavor.
Conclusion
Cheesecake Cookie Cups are a delightful dessert mashup that’s easy to prepare and guaranteed to impress. With a soft cookie base and creamy cheesecake center, they deliver the best of both worlds in one irresistible bite. Whether you’re making them for a party or just because, these treats are sure to become a favorite in your baking rotation.
Cheesecake Cookie Cups are a delightful combination of soft, chewy cookie bases topped with rich, creamy cheesecake filling. Perfect for parties, potlucks, or a sweet indulgence, these mini desserts are easy to serve and customizable with various toppings.
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients.
Stir in the chocolate chips.
Drop about 1 tablespoon of cookie dough into each muffin cup and gently press down to form the base.
In a new bowl, beat the cream cheese and sugar until smooth.
Add the egg and vanilla extract, and beat until fully incorporated.
Spoon the cheesecake filling over each cookie base, filling each cup about ¾ full.
Bake for 15–18 minutes, or until centers are set and edges are lightly golden.
Let cookie cups cool in the pan, then refrigerate for at least 1 hour before serving.
Top with desired toppings just before serving.
Notes
Use full-fat block-style cream cheese for best texture.Chill thoroughly before serving for the creamiest consistency.Can be made ahead and stored in the fridge for up to 2 days or frozen for 2 months.Customize with different cookie dough bases like sugar or peanut butter.Do not add fresh toppings before baking as they may break down during cooking.
