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These irresistible Cheesecake Chocolate Chip Cookie Cups combine two classic desserts into one perfect bite! With a crispy cookie shell, creamy cheesecake filling, and a sprinkle of mini chocolate chips, they’re the ultimate treat for parties, potlucks, or just because. Best of all? They’re super easy to make with store-bought ingredients!
Why You’ll Love This Recip
- No-Bake Cheesecake Filling: Uses premade filling for ultimate convenience
- Perfect Portion Control: Individual servings mean no messy slicing
- Crowd-Pleasing: Kids and adults alike will go crazy for these
- Make-Ahead Friendly: Can be assembled hours before serving
Ingredients
- 1 package (24 count) premade chocolate chip cookie dough
- 1 cup premade cheesecake filling (or 8 oz cream cheese + 1/4 cup sugar + 1 tsp vanilla)
- 1/4 cup mini chocolate chips
- Non-stick cooking spray
Step-by-Step Instructions
1. Prep & Bake Cookie Cups
- Preheat oven to 350°F (or per cookie package instructions)
- Generously spray mini muffin pan with non-stick spray
- Press 1 cookie dough ball into each muffin cup (no need to flatten)
- Bake for 10-12 minutes until golden brown
2. Form the Cups
- Immediately after baking:
- Use a 1 tsp measuring spoon or shot glass to press center of each cookie
- Twist gently to create an indentation (edges will puff back up slightly)
- Chill in fridge for 30 minutes to set shape
3. Remove & Fill
- Once completely cooled:
- Gently press down then twist each cookie to release from pan
- Pipe or spoon 1 tbsp cheesecake filling into each cup
- Top with mini chocolate chips
4. Serving Options
Pro Tips for Success
Grease Well: These like to stick – don’t skimp on the cooking spray!
Work Fast: Shape cups within 1 minute of removing from oven
Filling Options: Try pudding, whipped cream, or Nutella instead
Make It Fancy: Drizzle with caramel or melt chocolate chips for decoration
Frequently Asked Questions
Can I use homemade cookie dough?
Absolutely! Just roll into 1″ balls before baking.
What if I don’t have a mini muffin pan?
Regular muffin pans work – bake 2-3 minutes longer and use more filling.
How far ahead can I make these?
Assemble up to 24 hours before serving – keep refrigerated.
Can I freeze them?
Freeze unfilled cookie cups for up to 1 month. Fill after thawing.
Why These Are Special
These delightful two-bite treats offer:
Crispy yet chewy cookie texture
Cool, creamy cheesecake center
Endless customization possibilities
Minimal effort for maximum wow factor
Perfect for:
Birthday parties
Bake sales
Girls’ night in
After-school treats
Final Thoughts
Once you try these Cheesecake Cookie Cups, you’ll want to make them for every occasion! The combination of warm cookie and cool cheesecake is simply magical. Let me know what creative fillings and toppings you try!
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake

Cheesecake Chocolate Chip Cookie Cups
Description
These irresistible Cheesecake Chocolate Chip Cookie Cups combine two classic desserts into one perfect bite! With a crispy cookie shell, creamy cheesecake filling, and a sprinkle of mini chocolate chips, they’re the ultimate treat for parties, potlucks, or just because. Best of all? They’re super easy to make with store-bought ingredients!
Ingredients
1 package (24 count) premade chocolate chip cookie dough
1 cup premade cheesecake filling (or 8 oz cream cheese + 1/4 cup sugar + 1 tsp vanilla)
1/4 cup mini chocolate chips
Non-stick cooking spray
Instructions
1. Prep & Bake Cookie Cups
Preheat oven to 350°F (or per cookie package instructions)
Generously spray mini muffin pan with non-stick spray
Press 1 cookie dough ball into each muffin cup (no need to flatten)
Bake for 10-12 minutes until golden brown
2. Form the Cups
Immediately after baking:
Use a 1 tsp measuring spoon or shot glass to press center of each cookie
Twist gently to create an indentation (edges will puff back up slightly)
Chill in fridge for 30 minutes to set shape
3. Remove & Fill
Once completely cooled:
Gently press down then twist each cookie to release from pan
Pipe or spoon 1 tbsp cheesecake filling into each cup
Top with mini chocolate chips
4. Serving Options
Serve immediately for soft cookies
Chill 1 hour for firmer cheesecake texture
Store covered in fridge for up to 3 days