Bite Size Chocolate Chip Cheesecakes

Bite Size Chocolate Chip Cheesecakes


Pre Made Chocolate Chip Dough 1 Package
Cream Cheese 1 8 oz Package
Powdered Sugar 1/2 Cup
Cool Whip 8 oz Tub
Heavy Cream Or 1 Cup
Vanilla Extract 1 tsp
Mini Chocolate Chip Cookies 12
Mini Chocolate Chips 1/2 Cup
Coconut Oil Cooking Spray


Cool Whip 1 8oz Tub
Heavy Cream Or 1/2 Cup
Clear Vanilla 1 tsp
Powdered Sugar 3 Tbsp
Cream Cheese 3 Tbsp

SAMSUNG CSC SAMSUNG CSCIf you have read any of my other recipes, you know that I am always looking for a shortcut. These are very easy and also very customizable. You could change the Cookie Dough flavor, use Crushed Oreos, or use the traditional Graham Cracker base.

I have included both Heavy Cream or Cool Whip options for these. I prefer to use Cool Whip as it’s Non-Dairy and lasts forever.  It’s also a little more stable than the Heavy Cream, although I prefer the Heavy Cream for decorating the tops. If they are going to sit out for a while, or if you want to make these the day before, add a few Tablespoons of softened Cream Cheese and a few teaspoons of Powdered Sugar & clear Vanilla Extract to the Whipped Cream while you are whipping it to stabilize it. It will hold its shape a lot longer than plain Whipped Cream.

I have these Mini Cheesecake tins but you could use a muffin tin. But be sure to use liners or you will never get them out.

The only cooking part is the base. The first time I made these I had to make 100 of them for a wedding so I used the Cookie dough that was already in squares so it was pre measured! Easy! If you use the tube stuff, it’s about a heaped Tablespoon for each one. You could also make one big cheesecake in a spring-form pan.

You can make the filling Fat-Free with Fat-Free Cool Whip and Fat Free Cream Cheese. As it is not cooked it won’t matter.


  1. Pre heat oven to 350 degrees.
  2. Take the Cream Cheese out of the fridge and let soften while you bake the Cookies.
  3. Spray tin very lightly with Coconut oil cooking spray.
  4. Press the Cookie Dough into the tins and flatten (I used a spice bottle).
  5. Bake for 10 minutes, then let cool.
  6. Mix softened Cream Cheese with Powdered Sugar & Vanilla until smooth and creamy. Add mini Chocolate Chips if you like.
  7. Fold in 1 Cup of the Cool Whip or Whipped Cream to the Cream Cheese mixture and spoon into a zip lock bag, snip the corner off  the bag and squeeze into the tins on top of the cooled Cookie and place in the fridge.
  8. After a few hours in the fridge, preferably overnight, push the Cheesecakes out of the tins and then decorate. Whip an additional 1/2 Cup of Heavy Cream with 3-4 Tablespoons of softened Cream Cheese and 3 tablespoon of powdered sugar and a little Clear Vanilla (if you are topping them with Cool Whip skip the powdered sugar and Vanilla)
  9. I used a star tip for mine, but you could just spoon it on or use the good old Zip Lock bag with a small corner cut off method.
  10. Place a Mini Chocolate Cookie on top of the cream and sprinkle with Mini Chocolate Chips.




15 min


10 min



Skill Level