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Cheesecake Cookie Cups

These bite-sized treats are a delightful mash-up of two beloved desserts: cheesecake and cookies. A buttery cookie crust is filled with creamy and tangy cheesecake filling, then topped with fresh berries for a bright and fruity finish or chocolate drizzle. Perfect for a party or a sweet indulgence.

Tasty Team
93% would make again

Under 30 minutes

Cheesecake Cookie Cups

Under 30 minutes


for 12 cups

  • 16 oz chocolate chip cookie dough (455 g)
  • 225 g cream cheese (225 g), softened
  • ⅓ cup sugar (65 g)
  • 2 teaspoons vanilla extract
  • 8 oz whipped topping (225 g)
  • chocolate syrup, optional, for serving
  • 1 cup fresh fruit (175 g), optional, for serving

Nutrition Info

  • Calories 247
  • Fat 12g
  • Carbs 31g
  • Fiber 0g
  • Sugar 22g
  • Protein 1g

Estimated values based on one serving size.


  1. Preheat the oven to 350˚F (180˚C).
  2. Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
  3. Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
  4. Bake for 10-15 minutes.
  5. In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
  6. Fold in the whipped topping.
  7. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
  8. Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
  9. Serve with chocolate syrup or fresh fruit.
  10. Enjoy!
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Cheesecake Cookie Cups