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
Scale
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.
