If you're a fan of creamy cheesecake and love the buttery crunch of cookies, then this Cheesecake Cookie Cups recipe is a match made in dessert heaven. Imagine the rich, tangy taste of cheesecake paired with the delightful texture of a cookie crust, all in a perfect, portable, and individual-sized treat. Whether you're hosting a party, preparing snacks for the family, or just satisfying a sweet craving, these bite-sized cheesecake cookie cups will quickly become your new favorite go-to dessert.
Keep reading to learn everything you need to know about making this delectable treat, from the essential ingredients to step-by-step instructions, helpful tips, and even some fun variations to try!

What are Cheesecake Cookie Cups?
Cheesecake cookie cups are mini desserts that combine the best of both worlds: a cookie base topped with a creamy cheesecake filling. They're baked in muffin tins, making them perfectly portioned and easy to eat. These little delights are perfect for any occasion, whether it's a casual weeknight dessert or a fancy dinner party. They’re easy to make, fun to serve, and you can customize them with different flavors, toppings, and fillings.
Ingredients List for Cheesecake Cookie Cups
Before you start baking, you’ll need to gather all of your ingredients. Here’s what you’ll need to make both the cookie base and the cheesecake filling:
Ingredients for the Cookie Base:
- 1 cup (2 sticks) of unsalted butter (softened)
- 1 cup of granulated sugar
- ½ cup of brown sugar (packed)
- 2 large eggs
- 2 teaspoons of vanilla extract
- 2 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of mini chocolate chips (optional but highly recommended)
Ingredients for the Cheesecake Filling:
- 8 oz (1 package) of cream cheese (softened)
- ⅓ cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 tablespoon of sour cream
- 1 tablespoon of lemon juice (optional for a tangier flavor)
- Fresh fruit or fruit preserves for topping (such as strawberries, blueberries, or raspberry jam)
Substitutions and Variations
One of the best things about cheesecake cookie cups is how versatile they are! Here are a few fun ways to change up the recipe to suit your tastes or dietary preferences:
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour for the cookie base.
- Dairy-Free Version: Substitute the butter with a dairy-free alternative (like coconut oil or vegan butter) and use dairy-free cream cheese and sour cream.
- Flavored Cookie Bases: Try using different cookie dough flavors like peanut butter, sugar cookie, or even oatmeal for the base. You can also swap out chocolate chips for white chocolate, butterscotch chips, or chopped nuts.
- Different Toppings: You can top the cheesecake cookie cups with a variety of fruits, crushed cookies, caramel drizzle, or even chocolate ganache. If you want something more decadent, try a swirl of Nutella or a dollop of whipped cream.
- Mini Cheesecake Bars: Instead of cups, you can also make these in a mini-muffin tin for even smaller, bite-sized portions. You’ll need to adjust the cooking time accordingly.
Step-by-Step Cooking Instructions

Now that you've gathered your ingredients and decided on any variations, it’s time to get baking! Follow these simple steps to make the perfect cheesecake cookie cups.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This will ensure that your cookie cups bake evenly and come out golden brown.
Step 2: Prepare the Muffin Tin
Grease a 12-cup muffin tin with non-stick spray or line it with cupcake liners. If you're using a mini muffin tin for smaller cups, make sure to adjust the quantity and timing of your ingredients accordingly.
Step 3: Make the Cookie Dough
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips, if using.
Step 4: Press the Dough into the Muffin Cups
Scoop out about 2 tablespoons of cookie dough and press it into the bottom of each muffin cup, creating a little well in the center. This will be the base for your cheesecake filling.
Step 5: Make the Cheesecake Filling
In another bowl, beat together the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, sour cream, and lemon juice (if using). Mix until all ingredients are fully combined and the filling is silky smooth.
Step 6: Fill the Cookie Cups
Using a spoon or piping bag, carefully fill each cookie dough cup with the cheesecake filling, leaving a little room at the top for expansion during baking.
Step 7: Bake
Bake the cheesecake cookie cups in your preheated oven for 15-18 minutes, or until the cookie edges are golden brown and the cheesecake filling is set. If you're making mini cheesecake cups, reduce the baking time to around 10-12 minutes.
Step 8: Cool and Chill
Remove the cheesecake cookie cups from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cool, refrigerate for at least an hour to allow the cheesecake filling to fully set.
How to Cook Cheesecake Cookie Cups: A Step-by-Step Guide
Cooking cheesecake cookie cups is a breeze, especially when you break it down into manageable steps. Here’s a quick summary of the key stages to make the process easy and enjoyable:
- Preheat your oven and prepare your muffin tin.
- Mix the cookie dough ingredients and press into the muffin cups.
- Make the cheesecake filling and spoon it over the cookie dough.
- Bake until golden and set, then let cool.
- Chill the cups in the refrigerator for at least an hour before serving.
Common Mistakes to Avoid
Here are a few common mistakes to watch out for when making cheesecake cookie cups:
- Overfilling the cups: Make sure to leave room at the top of each muffin cup, as the cheesecake filling will expand slightly during baking.
- Not chilling long enough: After baking, it’s crucial to let the cookie cups chill in the fridge for at least an hour to allow the cheesecake filling to firm up properly.
- Overmixing the cheesecake batter: Overmixing can lead to air bubbles in the cheesecake, which might cause it to crack during baking.
- Undercooking the cookie dough: Make sure the edges of the cookie dough are golden brown before taking them out of the oven. Otherwise, they may be too soft to hold the filling.
Serving and Presentation Tips
The beauty of cheesecake cookie cups is that they’re as easy to serve as they are to make. Once chilled, they pop right out of the muffin tin and can be served on a platter or dessert tray. For a polished look, consider topping each cup with fresh fruit, a drizzle of chocolate, or a dollop of whipped cream.
How to Serve Cheesecake Cookie Cups
- Cold from the Fridge: Cheesecake cookie cups are best served chilled. Store them in the refrigerator and bring them out just before serving for maximum creaminess and flavor.
- Top with Fruit: Fresh berries, sliced peaches, or kiwi can brighten up the flavor and presentation of these cups.
- Pair with Coffee: These mini treats are perfect alongside a cup of espresso or cappuccino for a delightful dessert pairing.
Presentation Ideas for Cheesecake Cookie Cups
- Rustic Style: Dust each cookie cup with powdered sugar and top with a fresh berry for a simple, elegant presentation.
- Fancy Touch: Pipe a small swirl of whipped cream onto each cookie cup and garnish with a mint leaf or edible flower for a fancier look.
- Layered Look: Drizzle chocolate or caramel sauce over the top and let it run down the sides for a decadent, layered effect.
Cheesecake Cookie Cups Recipe Tips
- Make Ahead: Cheesecake cookie cups can be made a day in advance, making them perfect for parties. Just keep them chilled until you’re ready to serve.
- Freezing: You can also freeze the baked and cooled cups for up to a month. Thaw them in the fridge overnight before serving.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought cookie dough? A: Absolutely! If you’re in a hurry, store-bought cookie dough can save time and still yield delicious results.
Q: How long will cheesecake cookie cups last? A: These will last up to 4 days when stored in an airtight container in the fridge.
Q: Can I freeze cheesecake cookie cups? A: Yes, they freeze well! Make sure to cool them completely before freezing. Store in an airtight container for up to a month.
Q: Can I add different flavors to the cheesecake filling? A: Yes, feel free to experiment with flavored extracts like almond or lemon. You can even swirl in fruit puree for added flavor.
Conclusion
Cheesecake cookie cups are the perfect combination of a creamy cheesecake and a chewy cookie, creating a dessert that's irresistible and easy to make. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is simple, customizable, and sure to impress your friends and family. From the delightful texture of the cookie base to the rich and creamy cheesecake filling, every bite is a little piece of heaven. Enjoy!
PrintCheesecake Cookie Cups Recipe
These cheesecake cookie cups are the perfect blend of buttery cookie crust and creamy cheesecake filling. Perfect for parties or a sweet treat, they're a great dessert option for any occasion. Made with simple ingredients, these mini cheesecake cups are easy to bake and serve, and they're sure to impress with their delightful taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cheesecake cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup graham cracker crumbs
- ½ cup butter, melted
- ¼ cup sugar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 egg
- Toppings: fresh berries, chocolate chips, or whipped cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of each muffin liner to form a crust.
- In another bowl, beat cream cheese, powdered sugar, vanilla extract, and egg until smooth.
- Pour the cheesecake mixture over each crust, filling each muffin cup about ¾ full.
- Bake for 15-18 minutes or until the cheesecake is set. Let cool completely.
- Top with fresh berries, chocolate chips, or whipped cream before serving.
Notes
- Store the cheesecake cups in the refrigerator for up to 5 days.
- You can freeze them for up to 1 month, but add toppings after thawing.
Nutrition
- Serving Size: 1 cheesecake cookie cup
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
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