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Mini Cookie Dough Cheesecakes

Delightful mini cheesecakes with a creamy filling, buttery crust, and topped with cookie dough.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
Cheesecake Filling
  • 2 8 oz packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Cookie Dough Topping
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 cup all-purpose flour (heat-treated)
  • 1/4 cup mini chocolate chips
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until crumbly.
  3. Press the mixture firmly into the bottom of a lined muffin tin, filling each section about 1/3 of the way up.
  4. Bake for 5-7 minutes until golden.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat softened cream cheese until smooth.
  2. Gradually add in powdered sugar and vanilla extract, mixing well until creamy.
  3. Fold in sour cream until fully combined.
Add Filling to Crust
  1. Spoon the cheesecake mixture over the baked crusts, filling each one almost to the top.
  2. Smooth the tops with a spatula.
  3. Bake for an additional 10-12 minutes until slightly set.
Prepare the Cookie Dough Topping
  1. In a medium bowl, combine brown sugar, granulated sugar, softened butter, and milk. Mix until smooth.
  2. Add flour (ensure it’s heat-treated) and mini chocolate chips, stirring until combined.
Top the Cheesecakes
  1. Once the cheesecakes have cooled slightly, spoon the cookie dough mixture on top of the cheesecakes, pressing gently to adhere.
  2. Chill the cheesecakes in the fridge for at least 2 hours before serving.
Serve and Enjoy
  1. Once chilled, carefully remove the cheesecakes from the muffin tin, garnish as desired, and enjoy your delicious Mini Cookie Dough Cheesecakes!

Notes

Store leftovers in an airtight container for up to five days in the refrigerator or freeze for up to 2 months. Heat-treat flour for safety if consuming cookie dough uncooked.