Bursting with cookie dough flavor from the crust all the way up to that brown sugar whipped cream topping, these cookie dough mini cheesecakes are sure to be a crowdpleaser with all of the cookie lovers in your life.
I love absolutely everything about cookie dough. When I set out to create these cookie dough mini cheesecakes, I knew they had to be dominated with chocolate chip cookie flavor from bottom to top. We start with a chocolate chip cookie crust, made from crushed crunchy chocolate chip cookies, granulated sugar, and butter. The filling is a brown sugar mini chocolate chip cheesecake filling, and we top that with edible cookie dough, brown sugar whipped cream, and more cookie crumbles. It is as chocolate chip cookie dough as a cheesecake and get, and I hope you love it as much as we do!
What you’ll need to make these cookie dough mini cheesecakes:
crushed crunchy chocolate chip cookies (like Annie’s or chips ahoy)
salted butter, melted
granulated sugar
cream cheese, softened
dark brown sugar
heavy cream
pure vanilla extract
a large egg
mini chocolate chips
salt
all purpose flour
The chocolate chip cookie crust
these mini cheesecakes start with a delicious and buttery crunchy chocolate chip cookie crust. I used Annie’s organic cookie bites, but you could also use a variety like crunchy mini chips ahoy. Mixed with the perfect ratio of salted butter and granulated sugar, these decadent little crusts are really the star of the show (don’t tell the filling).
The cookie dough cheesecake filling
Speaking of the filling, it really is quite exquisite. It is similar to many of my other cheesecakes, including my favorite mini lemon cheesecakes. I start with full fat cream cheese, and blend that with dark brown sugar, pure vanilla extract, and plenty of mini chocolate chips. This combination emulates a delicious cookie dough cheesecake to the max.
The edible cookie dough toppers
Now I will warn you, these edible cookie dough toppers are addicting! Making the recipe as is allows you to have some edges leftover to snack on… and because it is egg free, it is safe to eat! Simply microwave your flour if you feel led to do so, as it has been said that there is a small risk of E. coli when consuming raw flour. You will simply microwave your flour for one minute and 15 seconds or until a 160° temperature is reached. Allow the flour to cool completely and proceed with the edible cookie dough recipe as instructed.
The brown sugar whipped cream
This delicious whip cream topping is simply heavy cream, dark brown sugar, and vanilla extract. You will whip this until stiff peaks form, and you can dollop or pipe it until your heart’s content. The more the better in my opinion.
The dietary substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Enjoy Life makes a dairy free + allergen friendly semi sweet mini chocolate chip that would work great in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Pamela’s makes a delicious non-dairy, gluten-free crunchy mini chocolate chip cookie that would be amazing in the crust for this recipe.
I hope you love these little drops of cookie cheesecake goodness! They are so delightful, and supremely easy to whip up. Until next time, happy baking!
XO,
Heather
Cookie Dough Mini Cheesecakes
Ingredients
- FOR THE CRUST:
- 1 ¾ Cups Crushed crunchy chocolate chip cookies, like Annie’s or Chips Ahoy
- ½ Cup Salted butter, melted
- 1 Tablespoon Granulated sugar
- FOR THE CHEESECAKE FILLING:
- 8 Ounces Cream cheese, softened
- ⅓ Cup Dark brown sugar, packed
- ¼ Cup Heavy cream
- 2 Teaspoons Pure vanilla extract
- 1 Large Egg
- ½ Cup Mini chocolate chips
- FOR THE EDIBLE COOKIE DOUGH:
- ½ Cup Salted butter, softened
- ¼ Cup Granulated sugar
- ¼ Cup Dark brown sugar, packed
- 1 Teaspoon Pure vanilla extract
- ½ Teaspoon Salt
- 3 Tablespoons Heavy cream
- 1 Cup All purpose flour
- ¾ Cup Mini choclate chips
- FOR THE WHIPPED CREAM:
- 1 Cup Heavy cream
- 2 Tablespoons Dark brown sugar, packed
- ½ Teaspoon Pure vanilla extract
- Extra mini chips and cookie crumbs for toppings, optional
Instructions
- Preheat the oven to 350°. Make the crust: place cookies in a food processor, and grind until crust. Alternatively you can use a gallon baggie and a rolling pin, and crushed by hand. Mix crumbs and butter until the texture is like coarse sand.Using a 2 tablespoon measuring cup, spoon 2 tablespoon of crust into each cupcake wrapper, using the bottom of a glass or measuring cup to press down until even.
- Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix until well incorporated. Add remainder of ingredients, and mix until smooth and lump-free, about 30 more seconds. Fill with about ¼ cup cheesecake filling, to just below the top of each liner. Bake at 350 degrees for 15-18 minutes or until set on the outside and slightly soft in the middle. Allow to cool completely.
- For the edible cookie dough toppers: combine the salted butter, granulated sugar, packed brown sugar, vanilla extract, and heavy cream, whisking until combined, about 30 seconds. Add the salt, and the flour, mixing until combined. Fold in the mini chocolate chips. Roll out the cookie dough between two layers of parchment paper, and place in the freezer for about 10 minutes to harden up a bit. This will make cutting the edible cookie dough discs out much easier. Using a 2 to 3 inch cookie cutter, cut 10 discs out to place on top of the cool cheesecakes before adding the whipped cream.
- Place all whipped cream ingredients in a small bowl and whip until stiff peaks form. Spoon or pipe onto cheesecakes and top with additional mini chips and cookie crumbs if desired. Cover and store any leftovers in the fridge for up to three days. Best stored without whipped cream; add right before serving each day. Makes 10 mini cheesecakes. Enjoy! *It has been said that there is a small risk of E. coli when consuming raw flour. If this concerns you, microwave your flour for 1 minute 15 seconds, or until a 160° temperature is reached. Allow to cool completely and proceed with the edible cookie dough recipe.
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