Chocolate Chip Cookie Dough Cheesecake Cups

Three bite miniature cheesecakes with chocolate cookie dough crust,  sweet and tangy cheesecake batter and cookie dough sprinkled throughout. 

I love chocolate chip cookies, it is one of my favorite cookies. I love cheesecake. Put them together. Perfection.

These are called three bite miniature cheesecakes because they aren't exactly small. I used a jumbo muffin pan.

I like chocolate chip cookies so much I make a batch of the dough once a month and  let it sit. I use the recipe Triple Chocolate Chip Cookies.

I've been craving cheesecake lately but the regular size, in a 8 or 9 inch pan, ones can be finicky.  

These little cheesecakes don't take as long as the bake and are easier to tell when they are done. I've baked a cheesecake that looks done and it is not.

Recipes you may like:
Triple Chocolate Chip Cookies
Triple Chocolate Brownie Cups
Chubby Hubby Cookie Cups

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Chocolate Chip Cookie Dough Cheesecake Cups

Time:
Prep- 20 to 25 minutes
Baking- 30 to 40 minutes
Chilling- 3 hours to overnight

Ingredients

Chocolate Chip Cookie Dough
2 cups Unbleached All Purpose Flour
3/4 cup Unsalted Butter, room temperature
1 1/2 cups Dark Brown Sugar
1 large eggs
1 1/2 teaspoons Pure Vanilla Extract
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 12 ounce package Mini Chocolate Chips
3/4 teaspoon Fine Sea Salt

Cheesecake Batter
24 ounces Cream Cheese, slightly softened
1 cup Granulated Cane Sugar
1/2 cup Sour Cream
3 large eggs
2 teaspoons Pure Vanilla Extract
Pinch of Fine Sea Salt

1. In a medium size bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a larger bowl, cream together butter and brown sugar for 3 to 5 minutes or until light and fluffy.
2. Scrap the sides of the bowl. Add in eggs one at a time then add in the vanilla. Scrap the sides of the bowl.
3. Slowly add in 3/4 of the flour mixture. Toss the chocolate chips in the last 1/4 of the flour then flour into the butter-sugar mixture until well incorporated.
4. Cover the dough and let chill for at least 2 hours.
5. Preheat oven to 325 degrees and line two cupcake pans.
6. In a separate bowl, beat together cream, sour cream and sugar until smooth.  Add in eggs, vanilla and salt. Beat until eggs are well incorporated.
7. Press cookie dough into the bottoms on the liners and fill each cup 3/4 the way up. Roll the rest of the cookie into 1 teaspoon worth of dough and sprinkle on top of the batter.
8. Bake in the oven for 25 to 30 minutes or until a toothpick comes clean and there's a slightly wobble. Remove from the oven and let cool to room temperature. May take up to 2 hours. 
9.  Cover and place tin into the refrigerator and let completely chill for at least 3 hour, overnight or longer is best.
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