Cheesecake Cookie Cups offer the best of both worlds in every bite. They’re easy to make, require minimal cleanup, and are perfectly portioned for individual servings. Whether you’re baking for a special occasion or looking for a fun twist on classic desserts, these cookie cups hit the mark. You’ll also love how customizable they are—you can switch up the flavors, add toppings, or even make them ahead for easy entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Unsalted butter
Brown sugar
White sugar
Mini chocolate chips (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with paper liners.
In a mixing bowl, combine the cream cheese, sugar, egg, and vanilla extract. Beat until smooth and set aside.
In another bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream the butter with brown sugar and white sugar until light and fluffy.
Mix in the egg and vanilla, then gradually add the dry ingredients. Stir until well combined. Fold in mini chocolate chips if using.
Scoop about a tablespoon of cookie dough into each muffin cup, pressing it slightly to create a small well in the center.
Fill each well with a spoonful of the cheesecake mixture.
Bake for 12–15 minutes or until the edges are golden and the centers are set.
Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Chill for best results before serving.
Servings and timing
This recipe makes approximately 24 cheesecake cookie cups. Prep time: 15 minutes Cook time: 15 minutes Cooling time: 20–30 minutes Total time: About 1 hour including chilling
Variations
Fruit topping: Add a dollop of cherry pie filling, blueberry compote, or fresh raspberries on top of the cheesecake before serving.
Chocolate lovers: Use a chocolate cookie dough base and drizzle melted chocolate over the tops after baking.
Oreo base: Mix crushed Oreos into the cookie dough or use an Oreo cookie as the base.
Pumpkin spice: Add a touch of pumpkin puree and spice to the cheesecake filling for a fall twist.
Nutty version: Sprinkle chopped pecans or walnuts on top before baking.
Gluten-free: Use a gluten-free flour blend in place of regular flour.
Peanut butter: Swirl a bit of peanut butter into the cheesecake filling before baking.
Storage/Reheating
Store 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 bag for up to 2 months. Thaw in the fridge before serving.
To serve warm, let them sit at room temperature for 10–15 minutes or microwave individual cups for about 10 seconds.
FAQs
What type of cream cheese should I use?
Use full-fat block cream cheese for the best texture and flavor. Avoid whipped or spreadable types.
Can I use store-bought cookie dough?
Yes, you can use pre-made cookie dough to save time. Just press it into the muffin cups and continue with the recipe.
Do I need to chill them before serving?
Chilling helps the cheesecake filling set and enhances the flavor, but it’s optional if you’re short on time.
Can I make these ahead of time?
Yes, they’re perfect for making ahead. Bake and chill them a day or two before your event.
Can I add toppings before baking?
Some toppings like mini chocolate chips or chopped nuts can go on before baking, but fruit toppings are best added after baking and cooling.
How do I know when they’re done?
The cookie edges should be golden and the cheesecake center should be set but still slightly soft in the middle.
Can I make them in a regular muffin pan?
Yes, but adjust the baking time by a few minutes longer and use more dough and filling per cup.
Are these freezer-friendly?
Absolutely. Freeze in a single layer, then store in a freezer-safe bag for up to 2 months.
Can I use flavored cream cheese?
Yes, but keep in mind it may alter the sweetness and consistency of the filling.
What’s the best way to serve them?
Serve chilled or at room temperature. You can also garnish with whipped cream or a drizzle of caramel sauce.
Conclusion
Cheesecake Cookie Cups are a delightful dessert mashup that’s as fun to make as it is to eat. With a buttery cookie crust and creamy cheesecake filling, they’re sure to impress guests and satisfy your sweet tooth. Customize them to suit any occasion, and enjoy the perfect bite-sized indulgence every time.
Cheesecake Cookie Cups are bite-sized treats made by baking cookie dough in muffin tins and filling with creamy cheesecake. They’re fun, easy, and perfect for parties, potlucks, or quick desserts.
Author:Catherine
Prep Time:10 minutes
Cook Time:20–25 minutes
Total Time:1 hour 35 minutes (including chilling)
Yield:12 cookie cups
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cookie Base:
1 tube (16 oz) store-bought or homemade cookie dough (sugar or chocolate chip)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Optional Toppings:
Fresh berries
Mini chocolate chips
Caramel or chocolate drizzle
Crushed cookies or candy
Instructions
Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper cups.
Scoop about 1 tablespoon of cookie dough into each muffin cup. Press gently to form a base, pushing slightly up the sides.
Bake cookie bases for 8–10 minutes, until lightly golden but not fully set. Remove from oven.
Meanwhile, beat softened cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy.
Spoon cheesecake filling into each cookie cup, filling nearly to the top.
Return pan to oven and bake 12–15 minutes, until cheesecake is set and slightly firm to the touch.
Cool in the pan 10–15 minutes, then transfer to a wire rack. Chill in the fridge at least 1 hour.
Top with berries, chocolate drizzle, or desired toppings before serving.
Notes
Store-bought cookie dough saves time, but homemade works too.Pre-baking cookie bases ensures they don’t get soggy.Use mini muffin tins for smaller, bite-sized portions—just reduce bake time.Add lemon zest, almond extract, or cocoa powder to the cheesecake filling for extra flavor.Best served chilled and can be made 1–2 days in advance.
