When those cravings hit and you want something indulgent without going completely overboard, these Chocolate Chip Cheesecake Cups are exactly what you reach for. They’re rich, creamy, and taste like dessert you spent all afternoon making, even though they come together in minutes.
Think cookie dough meets no bake cheesecake, all bundled into the easiest little cookie cheesecake cups you’ll ever make, and yes, they only need four simple ingredients. Perfect for late night cravings, weekend treats, or those just-because moments.
- What Makes This Recipe So Good
- What Goes Into Chocolate Chip Cookie Cups
- How To Make Cookie Cups
- Tips For Making Chocolate Chip Cheesecake Cups
- Recipe FAQ’s
- No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb) Recipe
What Makes This Recipe So Good
These Chocolate Chip Cheesecake Cups take everything you love about cookie dough and no bake cheesecake and turn them into a dessert that feels playful, nostalgic, and effortless. Instead of complicated steps or long chill times, you get a smooth cheesecake filling tucked into soft cookie cups that come together with almost no work at all.
What makes them stand out is how well the textures balance. The creamy filling settles perfectly into each cookie cheesecake cup , giving you a bite that’s rich without being too heavy. With only a handful of ingredients, you get a treat that tastes decadent but still feels doable on your busiest days. Perfect for sharing or keeping all to yourself.
What Goes Into Chocolate Chip Cookie Cups
Everything here is simple and purposeful, giving you creamy cheesecake filling wrapped in soft cookie dough with just the right amount of chocolate in every bite.
- Creamy Almond Butter: This creates the base of your cookie dough layer, giving it structure and richness without needing flour or baking.
- Cream Cheese: Softened cream cheese brings the cheesecake flavor. It blends smoothly into the filling and keeps everything creamy and stable.
- Coconut Sugar: Adds sweetness while keeping the cookie dough soft and slightly caramel-like, especially if you are not going for the low carb option.
- Lily’s Chocolate Chips: These give you the chocolate moments in both the dough and the coating, helping the cups set beautifully once chilled.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Cookie Cups
Mix Base: Combine the almond butter, sweetener, vanilla, and salt in a medium bowl until everything is smooth and fully combined.
Add the Cream Cheese: Mix in half of the cream cheese until creamy, then fold in the chocolate chips for texture and sweetness.
Create the Marble Effect: Add the remaining cream cheese and gently cut it through the dough so you keep visible creamy streaks.
Melt: Combine chocolate and coconut oil in a microwave safe bowl and heat in short intervals, stirring, until completely melted.
Prep the Pan: Line a mini muffin pan with paper liners so the cups release easily once set.
Form the Chocolate Cups: Spoon about a teaspoon of melted chocolate into each liner and use the back of the spoon to coat the base and sides evenly.
Boil , then reduce heat to medium-low & let simmer, stirring occasionally, until the vinegar thickens and is reduced to about ½ cup (20 minutes). If simmering with sugar, it will take about 8-10 minutes to reduce.
Remove from heat and allow to cool completely before serving (about 15 minutes). It should be thick enough to coat the back of a spoon
These Chocolate Chip Cheesecake Cups are rich and satisfying, so they pair best with something refreshing or comforting on the side. A warm mug of Nutella Hot Chocolate adds a cozy, chocolaty touch that matches the cookie dough cups without overwhelming them. If you want something lighter, the Strawberry Coconut Cheesecake Salad brings a bright, fruity contrast that cuts through the richness. For a brunch or dessert spread, Classic Blueberry Lemon Cheesecake Waffles add a cheerful citrus note that rounds everything out perfectly.
Tips For Making Chocolate Chip Cheesecake Cups
- I always soften the cream cheese first because it makes the dough so much smoother and easier to mix.
- If the melted chocolate starts to thicken on you, just pop it back in the microwave for a few seconds and it becomes silky again.
- Let the chocolate cups chill fully so they pop out of the liners without any fuss. It makes the whole process feel more satisfying.
Yes. Peanut butter works just as well and gives these cookie dough cups a slightly richer flavor.
Add a little extra sweetener to the dough or use regular chocolate chips instead of low sugar versions.
Use dairy free cream cheese and chocolate chips and the recipe still works perfectly.
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IngredientsUSMetric1x2x3x
Cookie Dough:
- ▢ 2/3 cup creamy almond spread/butter or peanut butter
- ▢ 1/3 cup natural granulated sweetener or coconut sugar if not following lower carb
- ▢ 1/2 teaspoon pure vanilla extract optional
- ▢ 1 pinch salt
- ▢ 1/2 cup cream cheese softened
- ▢ 1/3 cup Lilly’s chocolate baking chips
Chocolate Coating:
- ▢ 2 cups Lily’s chocolate chips
- ▢ 1 tablespoon coconut oil
- ▢ 1 pinch salt flakes (optional)
Instructions
Cookie Dough:
- In a medium sized bowl, combine the almond butter, sweetener (or sugar), vanilla and salt; mix until well combined. Add half of the cream cheese, mixing through until the ‘batter’ becomes creamy. Fold through the chocolate chips. Add the rest of the cream cheese, cutting it through to create a marble effect.
Chocolate Coating:
- Combine the chocolate chips and coconut oil together in a microwave safe bowl; microwave in 30 second increments, stirring in between, until fully melted. Alternatively, melt in a metal bowl over a pot of boiling water (being careful not to let any liquid into the chocolate or it will seize, until fully melted.
Assemble:
- Line a 24-hole mini muffin pan with mini muffin liners. Pour 1 teaspoon of chocolate into the base of a liner, and using the back of the teaspoon, spread the chocolate evenly around the sides to create a ‘cup.’ Repeat with remaining chocolate and liners until all have been fully coated.
- Freeze for 5-10 minutes or until fully set. Remove for the freezer; spoon about 1 teaspoon of ‘cookie dough’ into each cup and cover each cookie dough cup with the remaining melted chocolate, smoothing over with a spoon.
- Freeze again and allow to set (approximately another 10 minutes), or allow to set at room temperature (it may take a little longer). Sprinkle with salt flakes (if using), and enjoy!
- Store in the refrigerator, or freeze for emergencies!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb)
Ingredients
Cookie Dough:
- 2/3 cup creamy almond spread/butter or peanut butter
- 1/3 cup natural granulated sweetener or coconut sugar if not following lower carb
- 1/2 teaspoon pure vanilla extract optional
- 1 pinch salt
- 1/2 cup cream cheese softened
- 1/3 cup Lilly’s chocolate baking chips
Chocolate Coating:
- 2 cups Lily’s chocolate chips
- 1 tablespoon coconut oil
- 1 pinch salt flakes (optional)
Instructions
Cookie Dough:
- In a medium sized bowl, combine the almond butter, sweetener (or sugar), vanilla and salt; mix until well combined. Add half of the cream cheese, mixing through until the ‘batter’ becomes creamy. Fold through the chocolate chips. Add the rest of the cream cheese, cutting it through to create a marble effect.
Chocolate Coating:
- Combine the chocolate chips and coconut oil together in a microwave safe bowl; microwave in 30 second increments, stirring in between, until fully melted. Alternatively, melt in a metal bowl over a pot of boiling water (being careful not to let any liquid into the chocolate or it will seize, until fully melted.
Assemble:
- Line a 24-hole mini muffin pan with mini muffin liners. Pour 1 teaspoon of chocolate into the base of a liner, and using the back of the teaspoon, spread the chocolate evenly around the sides to create a ‘cup.’ Repeat with remaining chocolate and liners until all have been fully coated.
- Freeze for 5-10 minutes or until fully set. Remove for the freezer; spoon about 1 teaspoon of ‘cookie dough’ into each cup and cover each cookie dough cup with the remaining melted chocolate, smoothing over with a spoon.
- Freeze again and allow to set (approximately another 10 minutes), or allow to set at room temperature (it may take a little longer). Sprinkle with salt flakes (if using), and enjoy!
- Store in the refrigerator, or freeze for emergencies!
Notes
Nutrition
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