Chocolate Chip Cheesecake Cookie Cups

When Natasha from That’s So Yummy offered up this guest post on Chocolate Chip Cheesecake Cookie Cups, how could I possible resist?!

Especially when accompanied by this description “…a chocolate chip cookie layered with creamy cheesecake mixture, then topped with fresh whipped cream and sprinkled with mini chocolate chips.Yum!

Chocolate Chip Cheesecake Cookie Cups

Read on for the full recipe & step-by-step details from Natasha!

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INGREDIENTS FOR CHOCOLATE CHIP BOTTOM LAYER
1 cup (2 sticks) butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2.5 cups flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips

INGREDIENTS FOR CHEESECAKE TOP LAYER
2 8-oz packages of cream cheese (16 oz total)
1  can of sweetened condensed milk (14 oz)
2 large eggs
2 teaspoons of vanilla extract
mini chocolate chips

INGREDIENTS FOR WHIPPED CREAM
2 cups of heavy cream
1/4 cup confectioners sugar

ADDITIONAL INGREDIENTS:
mini chocolate chips
optional: mint leaves for garnish

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DIRECTIONS:

“First make the chocolate chip cookie dough. Beat butter, sugar, and granulated sugar until fluffy, then beat in vanilla and eggs. Whisk flour, baking soda, and salt in a separate bowl, then slowly stir into the butter mixture.  Add chocolate chips and chill for 30 minutes or freeze until ready to use.

Preheat Oven to 325 degrees F. Paper-line 24 muffin cups. Fill the bottom of each muffin cup with layer of cookie dough (approximately 1 tablespoon or more, depending on how thick you want the cookie crust).

Chocolate Chip Cheesecake Cookie Cups

Bake for 10-12 minutes until cookie crust has spread to the edge of the muffin cup.

Chocolate Chip Cheesecake Cookie Cups

In a medium-sized bowl beat cream cheese.

Chocolate Chip Cheesecake Cookie Cups

Add sweetened condensed milk.

Chocolate Chip Cheesecake Cookie Cups

Then add eggs & vanilla.

Chocolate Chip Cheesecake Cookie Cups

Beat all of the combined ingredients until smooth.

Chocolate Chip Cheesecake Cookie Cups

Now this is what I call smooooooooottttthhhhhhhhhhh.

Chocolate Chip Cheesecake Cookie Cups

Spoon 3 tablespoons of cream cheese mixture over each cookie in cup.

Chocolate Chip Cheesecake Cookie Cups

Bake for additional 15 minutes or until cream cheese sets.  Cool completely on wired rack and then place in the fridge to cool for at least an hour.

Chocolate Chip Cheesecake Cookie Cups

Now try not to attack these babies yet… I know pure and utter torture!

While the cheesecake cups cool, make the whipped cream. Whisk heavy cream until soft peaks form. Add confectioners sugar and whisk until combined. Cover tightly and refrigerate.

Once the cheesecake cups are cooled, place a dollop of whipped cream on top and sprinkle mini chocolate chips.

Chocolate Chip Cheesecake Cookie Cups

Enjoy!

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For more yummy treats & tutorials from Natasha, check out her website – www.ThatsSoYummy.com!

Leave a Comment

33Comments

1
Sharon SAYS:

My aunt used to make these frequently and used an Oreo cookie as the bottom crust. They are great to make for parties.

Reply January 7, 2010 at 5:28 pm

2
Carol Maguire SAYS:

Oh……….Yum!!!!!!

Reply January 7, 2010 at 6:06 pm

3
Carol Maguire SAYS:

Oh………..YUM!!!!

Reply January 7, 2010 at 6:07 pm

4
mara SAYS:

es hermoso y muy tentador!!! felicitaciones,,

mara
argentina

Reply January 7, 2010 at 6:30 pm

5
Aurora SAYS:

ok, those sound fantastic! Yum! Thanks for sharing!!!

Reply January 7, 2010 at 6:43 pm

6
Julianne SAYS:

OMG those look delishious!

http://www.amodernproposal.com

Reply January 8, 2010 at 8:01 am

7
Latoya SAYS:

These look DELICIOUS! I cant wait to make them and see if they taste as good as they look!

Reply January 8, 2010 at 8:06 am

8
Jaclyn SAYS:

craving this right now. delish,

Reply January 8, 2010 at 8:06 pm

9
Ashley SAYS:

I would love to know what size can to use for the sweetened condensed milk. I made these with a 14oz can (didn’t even use all of it). They did not set and are so goupy they must be eaten with a spoon. There are several size options in the store, I went with the medium size since it was specified.

Reply January 9, 2010 at 6:33 am

10
penny SAYS:

i love cheesecake and those look really delicious!

Reply January 10, 2010 at 7:54 am

11
Dawn SAYS:

I want to make these but are concerned the cheesecake measurements may be wrong. I think there should be 3 pkgs of cream cheese and 3 eggs, which is a standard recipe with a 14 oz. can of sweetened condensed milk. It may be why one reader had a problem.

Reply January 10, 2010 at 9:11 pm

12
jenn s. SAYS:

Hi Dawn & Ashley –
After looking at some similar recipes, it looks like the appropriate amount of sweetened condensed milk for 2 packages of cream cheese should be 8 oz, which may be the smallest can available?

I’ll double check when I’m at the store on the can sizes, but I’m going to go ahead and update the ingredients list to specify a small can/8 oz. Thanks for the tips!

Reply January 11, 2010 at 8:25 am

13
Gina Rivera SAYS:

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This is my facebook link
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Reply January 11, 2010 at 10:00 pm

14
Martha SAYS:

Yummyyyy! Enjoy taking care of your health with: A chocolate a day! Check this out: http://www.saludhealthinfo.com/nutrtion/INDULGEYOURHEALTHWITHACHOCOLATEADAY.html

Reply January 12, 2010 at 12:39 am

15
Ashle3y SAYS:

Dawn,

You are right, it does not add up. I filled about 32 cupcakes with the dough and still had a ton left. I only had enough cheesecake mix to fill 24 of them

Reply January 12, 2010 at 5:06 pm

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