Chocolate Chip Cookie Cheesecake Cups

Oh yes! 🍪🧀 Chocolate Chip Cookie Cheesecake Cups are like the ultimate dessert mashup—soft, gooey cookie base topped with creamy cheesecake, all in a convenient cup. Perfect for parties or indulgent treats. Here’s a full recipe:

Chocolate Chip Cookie Cheesecake Cups

Yields: 12 cups | Prep Time: 20 min | Bake Time: 25 min | Chill Time: 1–2 hr

Ingredients

For the Cookie Base:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 tsp vanilla extract

• 1 large egg

• 1 cup all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup chocolate chips

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1/2 tsp vanilla extract

• 1 egg

Optional Toppings:

• Chocolate chips, caramel drizzle, or whipped cream

Instructions

1. Preheat Oven & Prep Pan:

   • Preheat oven to 350°F (175°C).

   • Line a 12-cup muffin tin with paper liners or lightly grease.

2. Make Cookie Dough:

   • In a bowl, cream together butter, brown sugar, and granulated sugar until smooth.

   • Beat in egg and vanilla.

   • In a separate bowl, whisk flour, baking soda, and salt.

   • Gradually mix dry ingredients into wet, then fold in chocolate chips.

3. Make Cheesecake Filling:

   • Beat cream cheese until smooth.

   • Add sugar, vanilla, and egg; mix until creamy.

4. Assemble Cups:

   • Press 1–2 tbsp of cookie dough into the bottom of each muffin cup to form a base.

   • Spoon about 1–2 tbsp of cheesecake filling over cookie base.

   • Optional: sprinkle a few chocolate chips on top.

5. Bake:

   • Bake 18–22 minutes, until cheesecake is set and cookie edges are golden.

   • Allow to cool completely in pan, then chill in the fridge 1–2 hours before serving.

6. Serve:

   • Remove from muffin tin and enjoy as individual cups.

   • Optional: drizzle caramel or chocolate sauce for extra decadence.

✨ Tips & Variations:

• For a more gooey cookie layer, slightly underbake the cookie base.

• Swap chocolate chips for white chocolate, peanut butter chips, or even crushed cookies.

• Use a mini muffin pan for bite-sized cheesecake bites, perfect for parties.

If you want, I can also give a “no-bake version” where the cookie crust is pressed raw and the cheesecake layer is chilled until set—no oven required, still creamy and indulgent.