Irresistibly creamy, chewy, and oh-so-decadent dessert in a cup!
If you’re craving something that screams indulgence, these Gooey Cookie Dough Cheesecake Cups are your new obsession. With a soft cookie dough base, a rich no-bake cheesecake layer, and a gooey cookie top, each bite is a delightful mix of creamy, chewy, and crunchy textures. Perfect for parties, date nights, or a little self-love treat!
Looking for fruity no-bake options? Try our Strawberry Mousse Cups – light, fresh, and just as dreamy! 🍓No-Bake Strawberry Mousse Cups – MimiYummy.org
⭐ Ingredients
Cookie Dough Base & Topping
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/2 tsp salt
- 1 3/4 cups (220g) all-purpose flour (heat-treated)
- 1 cup (170g) mini chocolate chips
No-Bake Cheesecake Layer
- 8 oz (225g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy whipping cream, cold
🧁 How to Make Gooey Cookie Dough Cheesecake Cups
Step 1: Prepare the Edible Cookie Dough
Start your Gooey Cookie Dough Cheesecake Cups with this no-egg, safe-to-eat cookie dough. Cream the butter and sugars, add vanilla, milk, salt, and heat-treated flour, then fold in mini chocolate chips.
Step 2: Create the Cookie Dough Base
Press the dough into your cups for that chewy, gooey cookie base. Chill while prepping the filling.
Step 3: Make the No-Bake Cheesecake Layer
Whip the cream cheese, vanilla, and powdered sugar until smooth, then fold in fluffy whipped cream. This creamy layer balances the sweet, rich cookie dough.
Step 4: Layer & Chill
Top with more cookie dough, refrigerate, and you’re done! You can also freeze slightly for a firmer texture.
📝 Recipe Notes: Gooey Cookie Dough Cheesecake Cups
- Safe-to-eat dough: Always heat-treat your flour.
- Serve chilled for best texture and flavor.
- Add crushed cookies, chocolate drizzle, or sprinkles for extra flair!
- Store in the fridge up to 4 days, or freeze up to 2 weeks.
Looking for more cheesecake treats? Check out Carrot Cupcakes with Cream Cheese Frosting – MimiYummy.org
🍪 Why You’ll Love These Gooey Cookie Dough Cheesecake Cups
When I first made these, it was one of those “I need something sweet, now!” kind of days. I had cookie dough chilling in the fridge and some leftover cream cheese from another recipe — and boom, the magic happened. 💫
Imagine a chewy cookie dough bottom, creamy cheesecake center, and more gooey cookie love on top. It’s like three desserts in one cup — and honestly? It might become your new favorite no-bake treat.
These are perfect for:
- Girls’ nights
- Netflix marathons
- Kids’ birthdays
- Or just when you want to eat something that feels like a warm hug 💕
Then add this little “Did You Know?” section before the recipe notes:
🤓 Did You Know?
- Cookie dough became a trend in 2017 with entire shops opening just to serve it — raw, safe, and delicious!
- No-bake cheesecake was first popularized in the 1950s when cream cheese became a household staple.
- Combining the two? That’s your Mimi Yummy magic twist ✨
And finally, at the bottom of the post, right before your sign-off, add:
💬 Reader Q&A – You Asked, Mimi Answers!
Can I use store-bought cookie dough?
If it’s edible/raw-safe dough, yes! But homemade tastes way better and you can control the sweetness 💛
Can I make this ahead?
Definitely. These Gooey Cookie Dough Cheesecake Cups are best after a few hours in the fridge, so they’re great to prep a day before your event.
Can I make it vegan or gluten-free?
Yes ! Just swap in vegan butter, plant-based cream cheese, and a gluten-free flour blend.