Welcome to Sugar, Spice & Glitter! Please note, this post may contain affiliate links. For more details, see our Full Disclosure.

Today, I’m bringing you a fun dessert mash-up: Cheesecake Cookie Cups in a baked chocolate chip cookie shell. An indulgent, portable dessert perfect for parties that allows you to enjoy two desserts in one!

Chocolate chip cheesecake cups feature a buttery, crunch chocolate chip cookie cup filled with smooth, creamy and lightly tangy cheesecake filling topped with a light drizzle of chocolate. It's an indulgent yet easy dessert perfect for everything from busy weeknights to bustling BBQ get-togethers with friends.

Chocolate Chip Cheesecake Cups Recipe

Cookie Cups are one of my daughter’s favorite recipes to make because:

they are super easy to make, even for kids
she gets two desserts in one (in this case, chocolate chip cookies and vanilla cheesecake)
they are really easy to package up and gift or bring along to parties – she got to bring these to her grandparents’ house recently for a BBQ and felt like such a rockstar sharing her homemade treats with our extended family

Today’s chocolate chip cheesecake cups can be made using your favorite chocolate chip cookie dough as a base, or you can simply use a pre-made cookie dough to save on dishes and time.

Fill the cooled cups with our homemade cheesecake filling – or, again to save time, you can use pre-made cheesecake filling that is readily available in most grocers (or available for purchase online.)

The result is a buttery, crunch chocolate chip cookie cup filled with smooth, creamy and lightly tangy cheesecake filling topped with a light drizzle of chocolate. It’s an indulgent yet easy dessert perfect for everything from busy weeknights to bustling BBQ get-togethers with friends.

You can make multiple different cookie cups at once, which is perfect if you’re preparing these for a party! Just whip up a batch of the cookie cups and fill with different fillings. (See our full list of cookie cup recipes below.)

a cheesecake cooke cup surrounded by chocolate chips set in front of a blue cake platter holding more cheesecake cookie cups

Cheesecake Cookie Cup Variations:

Use from-scratch chocolate chip cookie dough or peanut butter cookie dough for the cookie cups
Swap out the plain cheesecake filling for a different flavour – including fruity flavors!
Swap out the cookie dough for pre-made pie crust
Top with pie filling instead of a drizzle of chocolate sauce
To make them a bit fancier, use a piping bag to swirl the cheesecake filling into the cookie cups
Add a teaspoon of caramel to the bottom of each cookie cup before adding the cheesecake filling
Or, add a teaspoon of jam or fruit preserves to the bottom of each cookie cup before adding the cheesecake filling

How to make with a full-sized muffin pan: We made this recipe with a mini muffin pan, which was the perfect size for cookie cups (and is also the perfect size for making lunch box-sized muffins and egg cups.)

How to Store Cheesecake Cookie Cups: Store in an airtight container in the fridge for up to 5 days.

These cheesecake cookie cups can also be frozen, but I prefer to freeze just the cookie cups and then prepare the cheesecake filling fresh within a day or two of planning to serve, as I find the cheesecake consistency can be compromised by freezing. The cookie cups can be frozen for up to 2 months by storing in your favorite freezer containers. (This set of freezer containers is a crazy bargain.)

More Cookie Cup Recipes:

S’mores Cookie Cups
Lemon Meringue Pie Cookie Cups
Banana Cream Pie Cookies Cups (AKA, Banana Pudding Cookie Cups)
Cherry Cheesecake Cookie Cups
Sugar Cookie Cups from Dance Around the Kitchen
Nutella Cookie Cups from Blue Bowl Recipes

close-up image of a cheesecake cookie cup bit in half along with three images showing how to make the recipe

Ingredients for Cheesecake Cookie Cups

Cookie Dough (or favorite cookie recipe)
Cream Cheese, softened at room temperature
Heavy Whipping Cream (35%)
White Sugar
Vanilla Extract
Chocolate Chips, optional drizzle

Scroll down to the printable recipe card for full measurements.

Tip: can use 2 cups of Cool Whip to replace cream.

ingredients to make cheesecake cookie cups: cookie dough, heavy cream, cream cheese, white sugar and vanilla extract

Kitchen Tools You May Find Helpful

Silicone Muffin Liners
Cookie Sheet
Measuring Cups and Spoons
Mixing Bowl
Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.

overhead image of cheesecake cookie cups on a blue cake platter set on a denim napkin

How to Make Chocolate Chip Cheesecake Cups

Preheat oven to 350F.

Line a muffin tray with silicone baking liners.

in-process images showing how to make cheesecake cookie cups

Divide the pre-made cookie dough into 12 equal portions and then press each portion into a cupcake liner, pressing to line the sides of the cup to form your cookie cup.Bake the shaped cookie cups for 12-15 minutes until lightly golden.

Allow the cookie cups to cool as you prepare the cheesecake filling.

Place the cream cheese in a medium-sized bowl and beat with an electric mixer for 1 minute to soften.

Set aside.

Place the heavy whipping cream in a large bowl and beat for 4-5 minutes until cream is fluffy (it will have a cloud-like appearance).

Gently beat in the sugar, vanilla extract and softened cream cheese, being careful not to overbeat as this will deflate the whipping cream.

If the cookie cups are not cool yet, place the cheesecake filling in the fridge until ready for the next step.

Once the cookie cups are cool, scoop the cheesecake filling into a piping bag and snip off the tip. Fill each cookie cup with approximately 1.5 Tablespoons of the cream cheese filling.

Once all cookie cups are filled, place them in the fridge to set.If you want to add a chocolate drizzle, place the chocolate chips in a small microwave-safe bowl and heat for 25 seconds.

Stir and reheat as needed until chocolate is completely melted.

Scoop the melted chocolate into a piping bag and make a very small cut for the tip. Drizzle the melted chocolate over the cheesecakes – the chocolate will set very quickly since the cheesecakes will be cold from the fridge.

Refrigerate until ready to serve.

Makes 12.

Pin this Easy Cheesecake Cookie Cups recipe for your next baking session:

A fun dessert mash-up: Cheesecake Cookie Cups in a baked chocolate chip cookie shell. An indulgent, portable dessert perfect for parties that allows you to enjoy two desserts in one!

Grab your free printable recipe card for our chocolate chip cheesecake cookie cups recipe:

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.

Yield: 12 servings

Cheesecake Cookie Cups

Name: Cheesecake Cookie Cups
Prep time: 10 min
Total time: 25 min
Yield: 12
Cuisine: Cookie recipe
Ingredients: 1 package Cookie Dough (or favorite cookie recipe); 8oz Cream Cheese, softened at room temperature; 1 cup Heavy Whipping Cream (35%); 1/2 cup White Sugar; 1 teaspoon Vanilla Extract; Chocolate Chips, optional drizzle

A fun dessert mash-up: Cheesecake Cookie Cups in a baked chocolate chip cookie shell. An indulgent, portable dessert perfect for parties that allows you to enjoy two desserts in one!

Prep Time 10 minutes

Additional Time 15 minutes

Total Time 25 minutes

Ingredients

1 package Cookie Dough (or favorite cookie recipe)
8oz Cream Cheese, softened at room temperature
1 cup Heavy Whipping Cream (35%)
1/2 cup White Sugar
1 teaspoon Vanilla Extract
Chocolate Chips, optional drizzle

Instructions

Preheat oven to 350F.
Line a muffin tray with silicone baking liners.
Divide the pre-made cookie dough into 12 equal portions and then press each portion into a cupcake liner, pressing to line the sides of the cup to form your cookie cup.Bake the shaped cookie cups for 12-15 minutes until lightly golden.
Allow the cookie cups to cool as you prepare the cheesecake filling.
Place the cream cheese in a medium-sized bowl and beat with an electric mixer for 1 minute to soften.
Set aside.
Place the heavy whipping cream in a large bowl and beat for 4-5 minutes until cream is fluffy (it will have a cloud-like appearance).
Gently beat in the sugar, vanilla extract and softened cream cheese, being careful not to overbeat as this will deflate the whipping cream.
If the cookie cups are not cool yet, place the cheesecake filling in the fridge until ready for the next step.
Once the cookie cups are cool, scoop the cheesecake filling into a piping bag and snip off the tip. Fill each cookie cup with approximately 1.5 Tablespoons of the cream cheese filling.
Once all cookie cups are filled, place them in the fridge to set.If you want to add a chocolate drizzle, place the chocolate chips in a small microwave-safe bowl and heat for 25 seconds.
Stir and reheat as needed until chocolate is completely melted.
Scoop the melted chocolate into a piping bag and make a very small cut for the tip. Drizzle the melted chocolate over the cheesecakes - the chocolate will set very quickly since the cheesecakes will be cold from the fridge.
Refrigerate until ready to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 196Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 74mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 2g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.