Chocolate Chip Cookie Dough Mini Cheesecakes

I missed posting last week ,so here’s the catch-up post…

When I get the chance to combine a sale on cream cheese, chocolate chip cookie dough and chocolate, that’s just heaven.  I’d seen the Chocolate Chip Cookie Dough Mini Cheesecakes recipe on My Baking Addiction about a month ago and it was the perfect time to try them.  They turned out fabulously!  My head taste-tester loved them and so did his friends.  They look so elegant and have the taste to match.

The only changes I made to the original cheesecake recipe is that I would only use 1 1/2 – 2 heaping tablespoons of the cheesecake batter for each little cake and I only used about 1/4 of the ganache recipe.

Chocolate Chip Cookie Dough Mini Cheesecakes

Yield:  24 cheesecakes                Cook Time:  22 – 25 minutes


Chocolate Chip Cookie Dough:

  • 1 cup butter, softened
  • 3/4 cups brown sugar, packed
  • 3/4 cups sugar
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 tablespoon milk
  • 6 oz mini chocolate chips


  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons melted butter
  • 3 tablespoons sugar

Cheesecake Filling:

  • 3 8 oz packages of softened cream cheese
  • 3/4 cups sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1/4 cup heavy cream


  • 4 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 4 tablespoons honey
  • 2 teaspoons vanilla extract


I only used half the Chocolate Chip Cookie dough for the mini cheesecakes, so you might want to halve the ingredients or keep the rest for yummy snacks.  Melt butter in a small sauce pan.  Add milk and stir until incorporated.  At low temperature mix in the sugars and stir to incorporate and heat until most of the sugars have melted.  This will help minimize the gritty feel in the cookie dough.

Remove mixture from heat and cool to room temperature.  Add remaining ingredients and mix until incorporated.  Set aside until ready to insert into mini cheesecakes.

Prepare cupcake pans with paper cupcake liners.

In a small bowl, combine all the ingredients for the crust with a fork until moistened.  Add 1 tablespoon of the crust mixture into the bottom of each cupcake liner and press evenly.  Bake in a preheated oven at 350 for 5 minutes.  Cool on a rack.

Reduce oven to 325 degrees.

Using a mixer beat the cream cheese on high until smooth.  Beat in sugar until incorporated.  Mix in salt and vanilla.  Add eggs one a time and mix well after each.  Mix in the heavy cream until just combined.

Divide the cheesecake batter into the cupcake liner using a couple of tablespoons for each mini cheesecake.

Insert about 1 1/2 teaspoons of chocolate chip cookie dough in the center of each cheesecake.

Bake 20 to 25 minutes until the filling is set.  Cool to room temperature on a wire rack; then transfer to the refrigerator and chill for 4 hours or overnight.

I only used about a quarter of this ganache recipe for my mini cheesecakes.  For the ganache, heat the heavy cream in a small saucepan using medium heat until very hot (do not boil).

In a heat safe bowl, place the chocolate chips and pour the hot cream on top and let it sit for 5 minutes to melt the chocolate.  Mix the cream and melted chocolate until smooth.  My chocolate didn’t melt enough, so I microwaved it in small increments until the chocolate melted.  Mix the vanilla and honey into the chocolate mixture.

Let ganache cool for 15 minutes before spooning it over the mini cheesecakes.  Chill the cheesecakes until ready to serve.


Recipe adapted from My Baking Addiction.
Chocolate Chip Cookie Dough recipe adapted from Ehow.
Chocolate Glaze recipe adapted from Confessions of a Cookbook Queen.

6 thoughts on “Chocolate Chip Cookie Dough Mini Cheesecakes

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