If you’ve ever dreamed of a dessert that brings together the best of chewy cookies and rich cheesecake, then you are absolutely going to adore this Chocolate Chip Cookie Cups with Cheesecake Filling Recipe. Imagine crisp, golden cookie cups bursting with warm chocolate chips, cradling a luscious, creamy cheesecake center that melts in your mouth. This irresistible treat feels fancy enough for special occasions but is surprisingly easy to make, perfect for sharing with friends or treating yourself to a little indulgence. Ready to dive into a dessert experience that combines the comfort of homemade cookies with the elegance of cheesecake? Let’s get baking!
Ingredients You’ll Need
These ingredients are straightforward but essential to creating the perfect balance of sweetness and texture in your cookie cups filled with luscious cheesecake. Each one contributes something special, from the buttery richness to the smooth creamy filling, making every bite a little piece of heaven.
- 1 cup butter (softened): Adds richness and helps create that tender cookie texture.
- 1 cup sugar: Sweetens the dough while helping with browning for that golden color.
- 1 cup brown sugar (packed): Brings moisture and a hint of caramel flavor for depth.
- 2 Eggs: Binds everything together and adds moisture for soft cookies.
- 1 Tablespoon Pure Vanilla Extract: Infuses warm, aromatic flavor into both cookie and filling.
- 2 teaspoons hot water: Activates the baking soda for rise and lightness.
- 3 cups flour: The sturdy base that gives the cookie its shape and chew.
- 1 teaspoon baking soda: Leavens the dough to keep the cookie cups light and airy.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor complexity.
- 1 1/2 Cups Ghirardelli Mini Chocolate Chips: Melts into pockets of gooey chocolate throughout the cookie.
- 8 ounces cream cheese (softened): Creates a velvety, tangy cheesecake filling.
- 1/2 cup Heavy Cream: Adds creaminess and lightness to the cheesecake center.
- 1/2 cup sugar: Sweetens the cheesecake filling perfectly without overpowering.
- 1 teaspoon Pure Vanilla Extract: Enhances the creamy cheesecake flavor.
- 2 drops Lemon Juice: Provides a subtle brightness that cuts through richness.
- 1/2 cup Ghirardelli Mini Chocolate Chips (melted): Used for a beautiful, tasty swirl atop each filled cookie cup.
How to Make Chocolate Chip Cookie Cups with Cheesecake Filling Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350 degrees while you combine the butter, sugar, and brown sugar in a stand mixer until the mixture is creamy and lump-free. Add the eggs and vanilla extract, mixing well for a smooth batter. Dissolve the baking soda in the hot water before adding it to your mixture to help the dough rise beautifully. In a separate bowl, stir together the flour, salt, and mini chocolate chips, then gently incorporate these dry ingredients into your wet mixture on low speed. The result should be a rich chocolate-chip studded cookie dough ready to become cups of delight.
Step 2: Bake and Shape the Cookie Cups
Roll the cookie dough into large balls and place one in each muffin tin cavity. Bake for about 15 minutes until the edges just start to turn golden. Immediately after removing from the oven, press the center of each warm cookie ball down with a shot glass or similar cup, pushing the dough up the sides of the muffin tin to create a cup shape. This molding step is key for forming those perfect little vessels for the cheesecake filling. Let the cookie cups cool on a wire rack to firm up before filling.
Step 3: Make the Cheesecake Filling
While the cookie cups cool, prepare the cheesecake filling. In a clean mixing bowl, combine softened cream cheese, heavy cream, sugar, vanilla extract, and lemon juice. Blend everything until the mixture is irresistibly smooth and creamy. This filling is where the magic happens, offering a luscious contrast to the chewy, chocolate-studded cookie shell.
Step 4: Fill the Cookie Cups
Use a small spoon to carefully fill each cookie cup with the creamy cheesecake mixture. Next, melt the remaining mini chocolate chips in the microwave and drizzle or swirl a little over each filled cup, adding a gorgeous chocolatey finish that also delivers a satisfying flavor burst.
Step 5: Chill and Set
Place your filled cookie cups in a container in a single layer and refrigerate for about 4 hours to let the cheesecake filling firm up to a perfect consistency. After chilling, these treats are ready to be served and enjoyed, offering an irresistible combo of textures and flavors in every bite.
How to Serve Chocolate Chip Cookie Cups with Cheesecake Filling Recipe
Garnishes
Enhance your cookie cups with toppings like a sprinkle of crushed pistachios, fresh berries, or a light dusting of powdered sugar. These little touches add not only color but a burst of freshness or crunch that beautifully complements the creamy filling and chocolate cookie base.
Side Dishes
Pair these cookie cups with a scoop of vanilla ice cream or a glass of cold milk for a classic, comforting combo. For a fancier touch, serve alongside a cup of espresso or a fruit-infused sparkling water to balance the richness.
Creative Ways to Present
Try serving the cookie cups on a wooden board sprinkled with edible flowers or chocolate shavings for a stunning dessert platter. You can also place them in individual paper liners or mini dessert rings to elevate their look for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Chip Cookie Cups with Cheesecake Filling Recipe in an airtight container in the refrigerator. They will keep well for up to 3 days, maintaining that delightful balance of chewy cookie and creamy cheesecake.
Freezing
For longer storage, freeze the cookie cups in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. They will keep for up to 2 months, allowing you to enjoy this treat anytime cravings strike.
Reheating
When ready to enjoy frozen cookie cups, thaw them overnight in the refrigerator. To refresh the cookie texture, warm them briefly in a 300-degree oven for 5 minutes, but avoid heating the cheesecake filling directly to preserve its creamy consistency.
FAQs
Can I use regular-sized chocolate chips instead of mini ones?
Absolutely! While mini chips distribute more evenly and melt nicely inside the cookie cups, regular-sized chips work perfectly fine and give bigger pockets of gooey chocolate delight. Just be sure to adjust the dough distribution evenly.
Is it necessary to use cream cheese in the filling?
Cream cheese is essential for that classic cheesecake flavor and texture. You could experiment with ricotta or mascarpone for a different but delicious twist, but it won’t be quite the same rich, tangy filling that cream cheese provides.
Can I make the cookie dough and filling ahead of time?
Yes! You can prepare the cookie dough up to 24 hours in advance and keep it chilled. The cheesecake filling can also be made a day ahead and refrigerated. Just assemble and chill the cups right before serving for the best results.
What if I don’t have a shot glass for shaping the cookie cups?
No worries! You can use any small, heat-safe drinking glass or even the back of a small spoon or your fingers to gently press the centers of the warm cookies into cups. Just handle carefully as the cookie and glass may be hot.
Can I substitute lemon juice if I don’t have any?
While lemon juice adds a subtle brightness to the filling, you can substitute it with a small amount of white vinegar or omit it altogether. The filling will still be creamy and delicious, just slightly less tangy.
Final Thoughts
I can’t recommend this Chocolate Chip Cookie Cups with Cheesecake Filling Recipe enough for anyone who loves that perfect pairing of cookie and cheesecake. It’s easy to make, looks stunning, and tastes utterly divine, making it a guaranteed crowd-pleaser for any occasion. So grab your ingredients and give it a whirl — prepare to impress yourself and everyone lucky enough to share these delightful treats with you!
Print
Chocolate Chip Cookie Cups with Cheesecake Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Chip Cookie Cups with Cheesecake Filling combine soft, buttery cookie shells packed with mini chocolate chips and a rich, creamy cheesecake filling. Baked in muffin tins and filled with a luscious homemade cheesecake mixture, then topped with melted chocolate swirls, these delightful treats are perfect for parties, dessert tables, or anytime you want an indulgent yet elegant sweet bite.
Ingredients
For the Cookie Cups
- 1 cup butter (softened)
- 1 cup sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons hot water
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Ghirardelli mini chocolate chips
For the Cheesecake Filling
- 8 ounces cream cheese (1 package, softened)
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 2 drops lemon juice
- 1/2 cup Ghirardelli mini chocolate chips (melted)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In the bowl of a stand mixer, cream together the softened butter, sugar, and brown sugar until smooth and creamy with no lumps. Add the eggs and vanilla extract, mixing well. Dissolve the baking soda in hot water, then add to the mixture. In a separate bowl, combine the flour, salt, and mini chocolate chips. Gradually add this flour mixture to the wet ingredients and mix on low speed until fully incorporated.
- Form and Bake Cookie Cups: Roll the cookie dough into large balls and place each ball into a muffin tin compartment. Bake in the preheated oven for about 15 minutes. Once baked, remove from the oven and immediately press the center of each cookie with a shot glass, pushing the dough up the sides to form a cup shape. The dough may stick to the glass; carefully remove the cookie cup from the glass and place it on a wire rack to cool. Repeat this process with all dough balls.
- Make the Cheesecake Filling: In a clean mixing bowl, combine softened cream cheese, heavy cream, sugar, vanilla extract, and lemon juice. Using a stand mixer, blend until the mixture is smooth, creamy, and well combined.
- Fill the Cookie Cups: Once the cookie cups are fully cooled, use a small spoon to fill each cup’s center with the cheesecake filling. Melt the remaining mini chocolate chips in the microwave and swirl a small amount on top of each filled cookie cup for a decorative finish.
- Chill and Serve: Arrange the filled cookie cups in a single layer inside a container and refrigerate for about 4 hours, or until the cheesecake filling is set. Serve chilled and enjoy these decadent treats!
Notes
- Ensure the butter and cream cheese are softened before mixing to achieve a smooth batter and filling.
- Press the cookie centers immediately after baking to shape them before they harden.
- For easier removal from the muffin tin, lightly grease the tin or use silicone muffin liners.
- Store cookie cups in an airtight container in the refrigerator for up to 3 days.
- For a festive twist, sprinkle crushed nuts or colored sprinkles on top of the cheesecake filling before chilling.
