Cheesecake Cookie Cups

Cheesecake Cookie Cups are the ultimate mash-up of two favorite desserts—rich, creamy cheesecake and soft, chewy cookies—all in one cute little bite. They’re made with store-bought cookie dough (hello, shortcut!) and filled with a fluffy Nutella cheesecake filling that’s seriously hard to resist. Top them off with a drizzle of caramel and chocolate, and you’ve got a dessert that looks fancy but couldn’t be easier to make.

I recently brought a batch of these cookie cups to a get-together, and they were gone in minutes. People couldn’t believe they weren’t from a bakery! They’re the kind of treat that gets you asked for the recipe more than once.

Whether you’re planning a party, need something fun for a potluck, or just want a little sweet pick-me-up to keep in the fridge, these mini cheesecakes totally deliver.

Why You’ll Love This Recipe

• Two desserts in one: Cheesecake and cookies? Yes, please! These little cups combine the best of both worlds into one sweet bite.
• Easy to make: Thanks to refrigerated cookie dough, there’s no need to start from scratch. The filling comes together in minutes, too.
• Mini and fun: Perfectly portioned and cute as can be, these are great for parties, potlucks, or whenever you want a grab-and-go treat.
• Customizable toppings: Drizzle with caramel, chocolate, or both—or switch it up with crushed nuts, sprinkles, or a dusting of cocoa powder.
• Make-ahead friendly: You can prep these in advance and chill until you’re ready to serve, which makes life a little easier when entertaining.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Refrigerated chocolate chip cookie dough: A quick and easy base—no mixing or measuring required. Just slice and press!
• Cream cheese: Make sure it’s at room temperature so it blends smoothly with the other ingredients.
• Powdered sugar: Adds just the right amount of sweetness to the creamy cheesecake filling without any grittiness.
• Nutella: Gives the filling a rich, chocolate-hazelnut flavor that pairs perfectly with the cookie cup. Try my homemade Nutella.
• Caramel topping: A drizzle on top adds a sweet, buttery finish—store-bought or homemade caramel sauce both work great.
• Chocolate topping: Go for chocolate syrup, hot fudge sauce, melted chocolate, or even a ganache if you want to get fancy.

How to Make Cheesecake Cookie Cups

• Step One: Preheat oven according to directions on cookie package.
• Step Two: Slice the prepared cookie mix and press each slice into a greased mini muffin pan to form a cup. Bake for about 7 minutes.
• Step Three: Remove the tray from the oven when they are rising. Using a small spoon or shot glass, deflate the cups’ centers while leaving the cookie cups’ sides untouched. Put the tray back in the oven and bake for another 5 minutes.
• Step Four: Again, remove from the oven and deflate the centers of the cups with a small spoon or shot glass while leaving the sides of the cookie cup untouched.
• Step Five: Place the cookie cups back in the oven again and bake until golden brown. Remove them from the oven and let them cool completely.

• Step Six: In a large bowl, whip cream cheese, powdered sugar, and Nutella with an electric mixer until light and fluffy.
• Step Seven: Place the cream cheese mixture into a piping bag and pipe it into the cooled cookie cups with a decorative tip.
• Step Eight: Cool in the refrigerator until ready to serve. When ready to serve, drizzle caramel and chocolate topping over the cookie cups.

What to Serve With Them

• Coffee or espresso: These sweet little treats are so good with a hot cup of coffee or a shot of espresso—perfect for a cozy afternoon pick-me-up.
• Fresh berries: Strawberries, raspberries, or blueberries add a pop of color and a little tartness to balance the sweetness.
• Vanilla ice cream: If you’re going all out, serve the cookie cups slightly warm with a scoop of ice cream on the side—dessert heaven!
• Dessert platter: Add them to a tray with other bite-sized goodies like brownies, fudge, or mini tarts for an easy party spread.
• Milk: Classic and kid-approved—because you can never go wrong with cookies and milk!

Variations and Substitutions

• Dairy-free option: Use a plant-based cream cheese and dairy-free cookie dough—there are lots of great options out there now!
• Switch up the cookie dough: Try sugar cookie, peanut butter, or even double chocolate cookie dough for a fun twist.
• Use a different spread: Not a Nutella fan? Swap it out for peanut butter, Biscoff spread, or even a fruit jam for a different flavor vibe.
• Add a crunchy topping: Sprinkle chopped nuts, crushed pretzels, or toffee bits on top for added texture and flavor.
• Make it fruity: Skip the chocolate drizzle and top with a fresh raspberry or strawberry slice for a lighter touch.
• Go mini cheesecake style: Use graham cracker cookie dough or mix crushed graham crackers into a sugar cookie base for a more classic cheesecake feel.

Storage Instructions

• Avoid stacking: If you’re storing multiple layers in a container, place a piece of parchment paper between them to prevent sticking or smushing the filling.
• Refrigerate: Store any leftovers in an airtight container in the fridge. They’ll stay fresh for about 3 to 4 days.
• Serve chilled or at room temp: They taste great straight from the fridge, but if you prefer a softer filling, let them sit out for 10–15 minutes before serving.
• Freezing: You can freeze them, too! Just place them in a single layer in an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw in the fridge overnight when you’re ready to enjoy.

Recipe Tips and Tricks

• Get creative with toppings: A drizzle is great, but you can also add sprinkles, crushed nuts, or even a tiny dollop of whipped cream for extra flair.
• Grease the muffin tin well: Even if it’s non-stick, a light coating of cooking spray helps the cookie cups pop out easily.
• Don’t skip the double press: Pressing down the centers twice while baking helps create that perfect little well for the filling without cracking the sides.
• Use a shot glass or small spoon: It’s the perfect size to press the cookie centers down evenly.
• Room temperature cream cheese is a must: Cold cream cheese won’t blend smoothly and can leave lumps in the filling.
• Chill before serving: Letting the filled cookie cups chill in the fridge helps the cheesecake filling set and makes them easier to handle.
• Pipe like a pro: Use a piping bag with a decorative tip for a pretty finish, or snip the corner off a zip-top bag for a quick and easy DIY version.

Cookie Recipes

• Fudge Cookies 
• No-Bake Butterscotch Cookies 
• Reese Stuffed Chocolate Chip Cookies
• Peanut Butter Cookie Cups
• Caramel Cookie Cups

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