I don’t know about you, but I love all types of cheesecake! Have you ever tried a personal-sized cheesecake? My Mini Cookie Dough Cheesecake is so dang delicious that’s it’s nearly impossible to eat just one.

These little personal cheesecakes made with pre-made cookie dough come together easily and everyone loves them. I know you will too!

Mini Cookie Dough Cheesecake

My Mini Cookie Dough Cheesecakes have the familiar crunch of the graham cracker crust followed by the smooth, creamy cheesecake filled with gooey cookie dough chunks.

Topped off with some homemade whipped cream, it’s pure deliciousness in every bite!

It’s no secret that I love me some cheesecake!

Why else would I have recipes for No-bake Banana Pudding Cheesecake, Cheesecake Pancakes, Strawberry Cheesecake French Toast, and Cherry Cheesecake Fluff?

Whether you’re baking for a special occasion or just treating yourself (because you deserve it!), these Mini Cookie Dough Cheesecakes are sure to hit the spot and satisfy your sweet tooth!

Why You’ll Love My Mini Cookie Dough Cheesecake Recipe

Who doesn’t love the classic combo of cookies and cream?

Take that love a little further with a dessert that combines creamy cheesecake and the irresistible charm of chocolate chip cookies.

That’s exactly what my Mini Cookie Dough Cheesecakes are all about!

They’re bite-sized, utterly delicious, and easy to make. Plus, they’re perfect for sharing (or not—no judgment here!).

Ingredients for Mini Cookie Dough Cheesecake

This decadent dessert is a crowd-pleaser, combining the joy of chocolate chip cookies with the creamy indulgence of cheesecake.

Here’s what you need to make it:

Graham Cracker Crust Ingredients

Graham cracker crumbs: These form the base of our cheesecakes, giving a sweet and crunchy texture that perfectly complements the creamy filling.
Granulated sugar: A little bit of sugar mixed with the crumbs enhances the crust’s sweetness and helps it hold together.
Unsalted butter: Melted butter acts as the glue that binds the graham cracker crumbs and sugar together, creating a solid base for my Mini Chocolate Chip Cookie Dough Cheesecakes.

Cheesecake Filling Ingredients

*Cream cheese: You’ll want to make sure your cream cheese has softened as that ensures your cheesecake filling is smooth and creamy.
Granulated sugar: Adds sweetness to balance the tanginess of the cream cheese.
Sour cream: This secret ingredient adds richness and a slight tang, making the cheesecake filling irresistibly smooth.
Pure vanilla extract: A dash of vanilla adds depth and warmth to the flavors.
Kosher salt: Just a pinch to enhance all the flavors in the filling.
Eggs: They help bind everything together, giving us that classic, velvety cheesecake texture.
Ben & Jerry’s Dough Chunks Chocolate Chip Cookie Dough 8 oz: For all you cookie dough lovers out there, these chunks of chocolate chip cookie dough add delicious bits throughout each bite of the creamy cheesecake center.

*To quickly bring cream cheese to room temperature, cut it into small pieces and spread them out on a plate. The smaller the pieces, the faster they’ll warm up.

If you’re in a real hurry, you can also use a microwave. Just put the cream cheese on a microwave-safe plate and heat it in short bursts of 10 seconds, checking and stirring it between each interval to ensure it softens evenly without melting.

Homemade Whipped Cream Ingredients

You can save time and buy your own whipped cream if you prefer. Making it yourself is easy though!

Heavy whipping cream: The base of our whipped cream, which will be whipped up into soft peaks for a light and airy topping.
Powdered sugar: Sweetens our whipped cream just right without any graininess.
Pure vanilla extract: Adds a hint of vanilla flavor that pairs beautifully with both the cheesecake and cookie dough.
Piping bag with star tip: Not an ingredient per se, but this tool will help you create those gorgeous swirls on top of each mini cheesecake!

Toppings

You’ll need some mini chips for the top of the chocolate chip cookie cheesecakes. I like using dark chocolate chips for this, but you can mix it up if you’d like. Just see how pretty it looks!

How to Make Mini Cookie Dough Cheesecake

It’s pretty easy to make the best cookie dough cheesecake into individual portions using a muffin pan.

Cheesecake lovers will agree – you might not be able to stop at just one delicious treat, so prepare yourself!

Graham Cracker Crust

Start by preheating you oven to 325 degrees because we’re about to get baking!
Line a muffin tin with some cupcake liners. I prefer to use a silicone muffin pan so I don’t have to use liners.
Using a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until everything is nicely combined.
Spoon this mixture into the cupcake liners, about a tablespoon each. Then, take a flat-bottomed cup and press down firmly to create your crust.
Set these aside while we move on to the cheesecake filling.

Cookie Dough Cheesecake Filling

In a large bowl, beat together cream cheese and sugar until smooth using an electric mixer or a stand mixer. You want it looking silky and smooth.
Add in sour cream, vanilla extract, and a pinch of salt, beating until everything is well mixed.
Now, one at a time, beat in the eggs. Patience is key here; we’re building layers of flavor.
Fold in the edible cookie dough balls. Stir them into the batter gently.
Fill each crust with about 2 ½ tablespoons of the chocolate chip cheesecake filling.
Bake cheesecake cups for 17-22 minutes. You’re looking for a slight golden brown color and firm edges. That’s when you know they’re perfect.
Cool these mini cheesecakes in the fridge for a few hours.

Delicious Whipped Topping

While our cheesecakes are chilling, let’s whip up some homemade whipped cream.

Beat heavy whipping cream, powdered sugar, and vanilla in a bowl until stiff peaks form. Store in refrigerator until your mini cookie dough cheesecakes are cooled and ready to be topped.

Assembling Mini Cookie Dough Cheesecakes

Pipe a generous dollop of whipped cream on each mini cheesecake.
Sprinkle some mini chocolate chips and top with additional cookie dough bites.

Recipe Tips

For a smooth, lump-free mix, always start with cream cheese that’s been allowed to warm up to room temperature.
Use a silicone muffin tray or a non-stick mini cheesecake pan so they pop-out easier like the one below. Then you don’t need liners!

Variations and Add-ins

Use a crushed chocolate chip cookie as the crust instead of graham crackers for a chocolate chip cookie crust.
Use oreos for your crust for your mini cheesecakes.
Sprinkle some white chocolate chips alongside the dark ones. (Stick with mini chocolate chips! They’re the perfect size for these bite-sized treats.)
Drizzle melted chocolate over the mini cookie dough cheesecakes.
Add some cookie crumbs to the top to really give it that “cookie” cheesecake look.
Buy some mini cookies and add one to the top of each cheesecake cup for decoration.

More Cheesecake Recipes

How to Store

To store Mini Cookie Dough Cheesecakes, follow these steps:

Cool Completely: Ensure the cheesecakes are completely cooled to room temperature after baking to prevent condensation inside the storage container, which can make the crusts soggy.
Refrigerate Briefly: Place the mini cheesecakes in the refrigerator for about 1-2 hours to firm up.
Choose the Right Container: Use an airtight container that is both tall enough to not touch the tops of the cheesecakes and wide enough to prevent them from touching each other and potentially sticking together.
Separate Layers: If you need to stack the cheesecakes, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together. (This only works if you have not added a whipped topping yet.)

Refrigerate or Freeze

For short-term storage, keep the container in the refrigerator. The mini cheesecakes will last up to 5 days.
For longer storage, freeze the cheesecakes. Place the entire container in the freezer, or individually wrap each cheesecake in plastic wrap followed by aluminum foil. Properly stored, they can last up to 2 months in the freezer.
Thawing (If Frozen): To serve frozen cheesecakes, remove the desired number from the freezer and thaw them in the refrigerator for several hours or overnight.

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Mini Cookie Dough Cheesecakes

These mini cookie dough cheesecakes made with pre-made cookie dough come together easily and taste delicious! The cheesecake filling is creamy, decadent, and loaded with chocolate chip cookie dough bites.

Ingredients

Graham Cracker Crust

¾ C graham cracker crumbs
1 ½ TBSP sugar
¼ C unsalted butter melted

Cheesecake Filling

2 x 8 oz cream cheese softened
½ C sugar
½ C sour cream
¾ tsp pure vanilla extract
⅛ tsp kosher salt
2 large eggs
Ben & Jerry's Dough Chunks Chocolate Chip Cookie Dough 8 oz

Homemade Whipped Cream

1 C heavy whipping cream
¼ C powdered sugar
1 tsp pure vanilla extract
1 medium piping bag with star tip

Instructions

Crust Directions:

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
Using a medium bowl, combine all ingredients and mix until combined.
Using a tablespoon, scoop the crust into the cupcake liners.
Using a flat-bottomed round cup, press the cup into the crust to make a firm crust.
Set aside

Filling Directions:

Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
Beat in the sour cream, vanilla and salt until combined.
Beat in 1 egg at a time until combined.
Mix in ½ C of the cookie dough bites into the batter.
Scoop 2 ½ TBSP of the cheesecake mixture into the crust.
Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
Allow the cheesecakes to cool for a few hours in the fridge.

Whipped Cream Directions

Using a medium bowl, beat on medium to high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.

Topping the Mini Cheesecakes

Pipe on a dollop of whipped cream on top.
Top with cookie dough bites and mini chocolate chips.

Notes

Sprinkle some crumbled cookies on top along with the chocolate chips and cookie dough bites.
Opt for a cookie crust instead by using crushed chocolate chip cookies or oreos instead of graham crackers.

Easy Mini Cookie Dough Cheesecake Cups

Mini Cookie Dough Cheesecake

Why You’ll Love My Mini Cookie Dough Cheesecake Recipe