Cheesecake Cookie Cups are the perfect combination of two beloved desserts: creamy cheesecake and soft, chewy cookies. These bite-sized treats start with refrigerated cookie dough for an easy base and are filled with a light Nutella cheesecake filling. A final drizzle of caramel and chocolate makes them look gourmet while keeping the process simple. They’re great for parties, potlucks, or whenever you want a quick homemade dessert that impresses.
I brought a batch of these to a get-together and they disappeared within minutes. Guests assumed they were from a bakery—an easy sign of a crowd-pleasing recipe. Because they’re small and portable, they’re ideal for serving a crowd without a lot of fuss.
Make them ahead and chill until serving, or keep a few in the fridge for quick sweet bites during the week.
Why You’ll Love This Recipe
- Two desserts in one: cookie and cheesecake in one small package—lots of flavor in a single bite.
- Quick and easy: Use store-bought refrigerated cookie dough and a simple whipped filling to save time.
- Perfect portions: Mini muffin–sized cups make portioning simple and give a pretty presentation for gatherings.
- Customizable: Top with caramel, chocolate, nuts, sprinkles, or fresh berries to suit the occasion.
- Make-ahead friendly: Prepare in advance and refrigerate until you’re ready to serve.
Ingredients
Printable recipe measurements and full instructions are included in the recipe section below.
- 1 package refrigerated cookie dough (chocolate chip recommended)
- 1 (8 oz / 250 g) package cream cheese, room temperature
- 4 tbsp powdered sugar
- 2 tbsp Nutella (or your preferred chocolate-hazelnut spread)
- Caramel topping, as desired
- Chocolate topping, as desired
How to Make Cheesecake Cookie Cups
- Preheat: Heat the oven according to the cookie dough package directions.
- Form the cups: Slice the refrigerated cookie dough and press each slice into a well-greased mini muffin tin, shaping a small cup. Bake about 7 minutes, until the dough starts to set and rise.
- Create the well: Remove the pan from the oven while the cups are rising. Use a small spoon or a greased shot glass to press the centers down gently, leaving the sides intact. Return to the oven and bake another 5 minutes.
- Repeat and finish: Remove again, press the centers down once more, then bake until golden brown. Allow the cookie cups to cool completely in the pan.
- Make the filling: In a bowl, beat room-temperature cream cheese, powdered sugar, and Nutella with an electric mixer until light and fluffy.
- Fill the cups: Transfer the cheesecake mixture to a piping bag (or use a zip-top bag with the corner snipped) and pipe into the cooled cookie cups. Chill in the refrigerator to set.
- Finish and serve: When ready to serve, drizzle with caramel and chocolate toppings. Add a sprinkle of chopped nuts or a fresh berry if desired.
What to Serve With Them
- Coffee or espresso: The rich filling pairs beautifully with a hot coffee.
- Fresh berries: Strawberries, raspberries, or blueberries add brightness and balance the sweetness.
- Vanilla ice cream: Serve a few slightly warm cookie cups alongside a scoop for an indulgent dessert.
- Dessert platter: Include them on a tray with brownies, fudge, or mini tarts for variety.
- Milk: Classic and kid-friendly—cookies and milk are always a hit.
Variations and Substitutions
- Dairy-free: Use plant-based cream cheese and dairy-free cookie dough.
- Different cookie bases: Swap in sugar cookie, peanut butter, or double chocolate dough.
- Alternate spreads: Use peanut butter, Biscoff, or a fruit jam instead of Nutella.
- Crunchy toppings: Add chopped nuts, crushed pretzels, or toffee bits for texture.
- Fruity finish: Top with a fresh raspberry or strawberry slice instead of chocolate drizzle for a lighter option.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Avoid stacking: If layering, place parchment between layers to prevent sticking or squashing the filling.
- Serve chilled or warmed: They’re tasty straight from the fridge; for a softer filling, let them sit at room temperature 10–15 minutes.
- Freezing: Freeze single-layer in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Recipe Tips and Tricks
- Grease the tin well: Even with a nonstick pan, a light coating of spray or butter helps the cups release cleanly.
- Double press: Press the centers down twice during baking to create a stable well for filling.
- Use room-temperature cream cheese: This prevents lumps and ensures a smooth, fluffy filling.
- Pipe the filling: A piping bag gives a polished look, but a spoon works fine for a more rustic finish.
- Drizzle just before serving: Add sauces right before plating so they stay glossy and fresh.
Recipe
Gooey Cheesecake Cookie Cups (Makes about 18)
Prep time: 15 minutes | Cook time: 17 minutes | Total: 32 minutes
Ingredients
- 1 package refrigerated cookie dough (about 18-count when sliced)
- 1 (8 oz / 250 g) package cream cheese, room temperature
- 4 tbsp powdered sugar
- 2 tbsp Nutella
- Caramel topping, as desired
- Chocolate topping, as desired
Instructions
- Preheat the oven according to the cookie dough package directions.
- Slice cookie dough and press each piece into a greased mini muffin pan to form cups. Bake about 7 minutes until beginning to set.
- Remove the pan and press the centers down gently with a small spoon or greased shot glass. Return to oven and bake 5 more minutes.
- Remove and press centers again, then bake until golden brown. Cool completely in the pan.
- Beat cream cheese, powdered sugar, and Nutella until light and fluffy. Transfer the filling to a piping bag.
- Pipe filling into cooled cookie cups and chill until firm.
- Before serving, drizzle caramel and chocolate over the tops. Garnish as desired.
Notes
- Softened cream cheese blends best—avoid using it straight from the fridge.
- Try different cookie dough flavors to change the overall profile of the cups.
- Ensure cups are fully cooled before filling to prevent the filling from melting.
- Best the same day, but refrigerate leftovers up to 3–4 days.
Nutrition (estimated per serving)
Calories: 55 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 2 g | Sugar: 5 g