Mini Chocolate Chip Cookie Dough Cheesecakes: A Bite-Sized Dessert Dream

If you’re looking for a dessert that combines cookie dough, creamy cheesecake, and rich chocolate chips into one decadent bite—you’ve found it. These Mini Chocolate Chip Cookie Dough Cheesecakes are the ultimate dessert trifecta: crunchy, creamy, and chocolaty in every single layer. And the best part? They’re perfectly portioned, freezer-friendly, and ideal for birthdays, parties, or a Friday night treat-yourself moment.

This blog post will walk you through everything you need to make these dreamy little cheesecakes, along with pro baking tips, flavor variations, storage guidance, and a printable recipe card at the end.

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Why These Mini Cheesecakes Are So Popular

• Portion-controlled: No slicing required—just grab and go.
• Fun for kids and adults: Loved by everyone who tries them.
• Texture heaven: Buttery cookie crust, creamy cheesecake, and melt-in-your-mouth chocolate chips.
• No fancy tools needed: Just a muffin tin and a hand mixer.
• Make ahead–friendly: Chill or freeze for later and thaw when ready to serve.

Whether you’re a home baker or just someone with a sweet tooth, this recipe is foolproof and fabulous.

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The Structure: Three Delicious Layers

These minis have a layered dessert structure:

1. Cookie Crust Base – Made from graham crackers and butter.
2. Brownie or Chocolate Base Layer (Optional) – Gives that dense chocolaty richness.
3. Eggless Cookie Dough Cheesecake – Safe to eat raw-style dough, folded into a fluffy cheesecake batter.
4. Chocolate Chip Topping – For visual appeal and an extra chocolate hit.

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Real Recipe: Mini Chocolate Chip Cookie Dough Cheesecakes

✅ This recipe has been tested and is a trusted crowd favorite.

🧾 Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons melted butter

Brownie Base (Optional but amazing):

• 1 cup brownie batter (store-bought or homemade, uncooked)

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/3 cup sweetened condensed milk
• 1/4 cup all-purpose flour (heat treated*)
• Pinch of salt

Topping:

• Extra mini chocolate chips for garnish

Note:

To heat treat flour (for safety): Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes.

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👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Line a muffin tin with 9 paper cupcake liners.
2. In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter.
3. Press about 1–2 tablespoons of the crust mixture into each muffin cup and flatten firmly with the bottom of a glass.
4. Bake for 5–6 minutes, then set aside to cool.

Step 2: Add Brownie Layer (Optional)

• Spoon 1 tablespoon of brownie batter over the crust and smooth flat.
• Bake for 5–6 minutes. Let cool completely.

Step 3: Make the Cheesecake Cookie Dough Filling

1. In a medium bowl, beat the cream cheese and sugar until fluffy and smooth.
2. Add vanilla, salt, flour, and condensed milk; beat until fully combined.
3. Fold in mini chocolate chips by hand with a spatula.

Step 4: Assemble

1. Spoon the cheesecake filling over each crust (and brownie, if using).
2. Smooth the tops with a spatula and sprinkle extra mini chocolate chips on top.

Step 5: Chill

• Refrigerate for at least 3–4 hours (preferably overnight) or freeze for 1 hour until set.
• Remove paper liners before serving.

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Baking & Prep Tips

✅ Use room temperature cream cheese

Cold cream cheese will create a lumpy batter. Let it sit out for 30 minutes before mixing.

✅ Press the crust firmly

Use the back of a spoon or small glass to compress the crust so it doesn’t crumble when serving.

✅ Heat-treat flour

This makes the cookie dough portion safe to eat raw. Don’t skip it!

✅ For clean edges

Freeze the cheesecakes and peel off the liners when firm. You’ll get perfect, bakery-style sides.

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Make-Ahead, Storage & Freezing

Refrigerator:
Store in an airtight container for up to 5 days.

Freezer:
Wrap each cheesecake in plastic wrap and place in a zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Party tip:
Make them 2–3 days in advance for holidays or events and keep chilled until go-time!

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Flavor Variations

• Peanut Butter: Swirl in 2 tablespoons of peanut butter for a cookie-dough-meets-Reese’s twist.
• Mint Chip: Add 1/4 teaspoon mint extract and use green food coloring.
• Oreo: Swap graham crust for crushed Oreos and stir chopped Oreos into the filling.
• Nutty Version: Add chopped walnuts or pecans into the dough layer.

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Serving Ideas

These cheesecakes are best served chilled or slightly softened. Try pairing them with:

• A drizzle of hot fudge or caramel sauce
• Fresh berries for a tangy contrast
• Whipped cream swirls on top
• Crushed cookies or graham cracker crumbs

Perfect for baby showers, birthdays, holiday dessert tables, or just late-night Netflix snacking.

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Nutrition Estimate (Per Mini Cheesecake)

• Calories: ~270
• Fat: 18g
• Carbs: 24g
• Protein: 4g
• Sugar: 18g

May vary depending on chocolate chips and crust choice.

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FAQ Section

Q: Can I bake the cheesecake filling?
This version is no-bake, but if you want to bake them: bake at 300°F for 15–18 minutes until set. Chill before serving.

Q: Can I skip the brownie layer?
Absolutely. They’re delicious with or without it!

Q: What’s the best way to remove the liners?
Chill or freeze until firm, then peel off the liners gently. They’ll hold their shape beautifully.

Q: Are these safe for kids?
Yes! This eggless cookie dough is safe to eat raw thanks to heat-treated flour and no eggs.

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Final Thoughts

These Mini Chocolate Chip Cookie Dough Cheesecakes are a dessert dream come true. With a no-bake cheesecake filling studded with chocolate chips and built on a buttery crust (and optional brownie), they’re rich, creamy, and so fun to serve. Best of all, they’re easy to make and even easier to eat!

Whether you’re making them for a party or just stocking your freezer with sweet treats, they’re guaranteed to get rave reviews.

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