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Mini Chocolate Chip Cookie Cheescake

No bake, mini cheesecakes with chocolate chip cookie base and chocolate chip cheesecake toping


  • 1 8 oz softened cream cheese
  • 1 8 oz container of thawed cool whip divided
  • 2 tablespoons of vanilla powder*
  • 1/3 cup of sugar
  • 1 cup of mini chocolate chips
  • 1 package of Nestle Chocolate Chip cookie dough already cut into Squares
  • 12 mini chocolate chip cookies for garnish


  • Pre-heat oven to 350 degrees F
  • Take 1/2 a square and roll into a ball and place in the lined mini muffin tin.
  • Bake until done - about 10 minutes. Press down the cookie when still warm to make sue there is enough room for the cheesecake (you only need to do this step if using a muffin pan vs. a cheesecake pan). Let cool completely
  • Cream together in a mixing bowl, cream cheese, sugar and vanilla then add 2/3 of the cool whip and the chocolate chips. Place into a plastic ziplock or pastry bag (snip the tip if using plastic bag). Fill each cup with the mixture to the top and then smooth out with a knife.
  • Place in freezer overnight
  • Remove cups from tray and peel back paper (push out cheesecake from the bottom and remove the bottom disc if using cheesecake pan) and set aside.
  • Place reserved cool whip in a plastic bag or pastry bag and pipe out a dollop of cream onto each cheesecake.
  • Garnish with crushed mini chocolate chips ahoy


1. Use 1 whole square of dough if using Mini Cheesecake Pan
2. You could either crush the cookies and garnish, add a whole/half cookie to top of each cheesecake,
3. I used Dr. Oeteker's Vanilla Powder (from my local market) - you can use extract but it might change the color of the cheesecake mixture
Tried this recipe?Let us know how it was!