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!
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).
Bake for 10-12 minutes until cookie crust has spread to the edge of the muffin cup.
In a medium-sized bowl beat cream cheese.
Add sweetened condensed milk.
Then add eggs & vanilla.
Beat all of the combined ingredients until smooth.
Now this is what I call smooooooooottttthhhhhhhhhhh.
Spoon 3 tablespoons of cream cheese mixture over each cookie in cup.
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.
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.
Enjoy!”
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For more yummy treats & tutorials from Natasha, check out her website – www.ThatsSoYummy.com!
Comments 33
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33Comments
Disappointed in these instructions. Tried them tonight and found that the cookie recipe is basically for Toll House cookies and to fill the muffin pan for 24 would use too much dough. I decreased it to a Tbsp. scoop and adjusted the cheesecake to 3 blocks cream cheese, 14oz. can sw. cond. milk (which I think is the smallest they sell) 3 eggs and 2 tsp. vanilla.
Thanks so much to everyone for their feedback on the recipe. It looks like Natasha’s turned out well for her, based on the great photos of the final result, but we’re going to do a batch here and may adjust the recipe a little based on the results and everyone’s recommendations. Keep you posted!
P.S. – For those of you that needed to increase the cream cheese from 3 packages to 2 – were you using 8 oz packages each – so 24 oz total? I googled a few more recipes for “cheesecake cookie cups” and they all called for only 2 8-oz packages, just like this one. So strange that the results are turning out so differently for everyone!
Made these last night & they came out perfect & ubberly delicious… off to eat more :P
Thanks for the recipe! I made them last weekend, and they turned out perfectly. I cheated a little and instead of making the cookie dough, I purchased a tube of Pilsbury chocolate chip cookie dough, divided it evenly among the 24 muffin cups, and then followed the rest of the directions as stated. For the cheesecake mixture, I used my cookie scoop and two scoops filled the muffin cups up almost to the top. They were perfect that way!
My work is having a chocolate dessert contest for Valentine’s day, and I think I will make these again, except I will top them with a whipped chocolate ganash instead of whipped cream.
I should add, I used 2 packages of cream cheese and 8 oz of sweetened condensed milk. The smallest can my store had was 14 oz, but I just use 1 cup of it, which is 8 oz. There was just a tiny bit of the cheescake batter left after I filled my 24 cups.
Could this be death by delish?!
In the words of Homer Simpson…mmmmm, gggrrrgghhhhh
I trial baked these for my daughter’s baby shower in a few weeks, and they turned out WONDERFUL. I used two 8oz pkg of cream cheese and the 14oz can of sweetened condensed milk. Because of the concern over how much “milk”, I SLOWLY added about a third of the can at a time, beating well with each addition. I DID BAKE THEM FOR 20-25 MIN. THOUGH. Couldn’t keep my sons and husband away from them. (with the left over cookie dough, make more or just bake some cookies!)
Delicious! Thanks!
I also had to bake the cheesecake longer, but I live at a higher altitude. The cookie part also sunk a bit, but nothing a huge dollop of whipped cream couldn’t hide :)
Made these for my co-workers for Valentine’s Day. Everyone loved them. Thanks for posting the recipe.
They look delicious – I’m sure mine won’t turn out that nice, but I’ll give it a go!
I made these the exact way the recipe says, but my oven runs a little hot so maybe you just need to bake them longer for the cheesecake part. I also had a lot of cookie dough left over, I wonder what I shall do with it?
also I used Andes mints chopped up instead of mint chocolate chips couldn’t seem to find them anywhere!
Not much of a baker but these sound wonderful.
I am going to give it a try, I will let you know how they turn out
These sound delish! I will be trying them this weekend for an Easter dessert! Thanks!
Lauren-it calls for mini chocolate chips, not mint. But did it turn out good with that variation?