Cheesecake cookie cups are the ultimate dessert mashup! Chewy, buttery chocolate chip cookies are filled with a tangy, creamy cheesecake filling for a two-in-one sweet treat!

These cheesecake cookie cups are easy to make and fun to eat. If you like bite-sized desserts, you’ll also love my cherry pie cookie cups, s’mores brownie bites, and mini french silk crescent pies!

Why you’ll love this recipe:

When you can’t decide between cookies or cheesecake, these cute cheesecake cookie cups are always the answer! Chewy, bite-sized chocolate chip cookie cups are filled with a four ingredient, creamy no-bake cheesecake filling. Finish them off with mini chocolate chips and you have an easy and delicious mini dessert!

Cheesecake stuffed chocolate chip cookie cups take chocolate chip cookies to a whole new level of perfection! Not only is this recipe perfect for cookie lovers but it’s also a great treat for cheesecake lovers. It combines the best of both worlds into one sweet cookie that you won’t be able to stop eating!

Ingredients you’ll need:

Chocolate chip cookie dough- store-bought
Cream cheese- softened
Powdered sugar
Heavy whipping cream
Vanilla extract
Mini chocolate chips

These are everything you love about chocolate chip cookies filled with creamy cheesecake! Cookies with a crisp outer edge and soft chewy middle, filled with creamy cheesecake. They’re soft, chewy, and the best twist on a classic chocolate chip cookie.

We’re using two of my favorite shortcuts for this recipe: store-bought sugar cookie dough and easy no bake cheesecake filling! This is likely the easiest cheesecake-based recipe you’ll ever make! No need to mess with a water bath or springform pan, everything is assembled right in the bowl!

With how easy these are to make; you’re going to want to have them at every party or get-together. Your guests won’t be able to get enough of that creamy, cookie goodness.

How to make the best cheesecake cookie cups:

Preheat your oven to 350 degrees F and spray a mini (24 cup) muffin tin with cooking spray.
Grab your store-bought cookie dough and slice into 24 equal squares (just follow the perforated lines) then drop one square of cookie dough into each muffin tin cavity.
Bake for 15-17 minutes, then take the handle of a spoon or spatula and press down in the center of each cookie to create a well. Set aside to cool.
In a medium mixing bowl, combine softened cream cheese, powdered sugar, heavy whipping cream and vanilla extract, then mix until smooth and creamy.
Transfer the cheesecake mixture into a piping bag or Ziploc bag, cut off the end, and generously fill each cookie cup.
Sprinkle mini chocolate chips on top of each one before enjoying!

Who’s a fan of cookie cups? Not only are they versatile, but I think they’re super cute, and can be filled with all kinds of deliciousness. Not to mention, they’re easy to make! They look impressive, but really, it’s not any harder than baking cookies!

There are few things better than a freshly baked chocolate chip cookie. These cookie cups are pure perfection, packed with everything we love about a chocolate chip cookie with a fun presentation.

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin liberally with nonstick cooking spray before adding the squares of sugar cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
COOKIE DOUGH: Using store-bought chocolate chip cookie dough is a huge time saver here! I recommend buying the package of sugar cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
COOLING: It’s important to let the cookie cups cool completely before filling them with cheesecake filling. If you fill warm cookies, the cookies will likely absorb the filling and become soggy.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this cheesecake filling! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your filling will be super smooth rather than lumpy.
PIPING BAG: Transferring the cheesecake filling into a piping bag helps control how much filling you’re piping into to the cookie cups and in turn, keeps them nice and neat. You can also use a Ziploc bag here!
TOPPING: Mini chocolate chips are my go-to topping here to make these cookie cups suitable for any occasion, but you can also customize these with your favorite sprinkles to match any celebration!
REMOVING FROM THE PAN: I don’t recommend removing these cookie cups from the muffin tin until they are fully cooled. If the edges of the cookies seem to be stuck to the pan, run a butter knife around the edges to loosen each cup.
STORING: Leftover cookie cups do need to be stored in the fridge because the n bake cheesecake filling is perishable. They’ll keep for up to 4 days stored in an airtight container.

There is no holiday season needed to enjoy a fresh batch of cookies! And when we’re talking little cups of goodness, studded with chocolate, and stuffed with a deliciously creamy filling? Oh man. It’s one of those, “am I going to share or eat them all?” situations.

These bite-sized cookie cups are the perfect answer anytime you need a quick but impressive dessert recipe. If you need a customizable last-minute sweet treat suited to any holiday or celebration, these are it!

Looking for more easy desserts? Try these out!

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