Chocolate Chip Cookie Cheesecake Bites (No Bake)

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2 hours 30 minutes

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I’m excited to be partnering with NABISCO to bring you this delicious new dessert recipe! All opinions are 100% my own.

These tasty Chocolate Chip Cookie Cheesecake Bites are an easy dessert recipe that makes every occasion more fun! Make them for your next get-together or as a sweet surprise for the family…just make plenty because they disappear fast!

We all need to have a little fun sometimes, right? I love coming up with delicious new treats, whether it’s for my family, weekly ladies nights or to celebrate a special occasion. I mean, why have an ordinary day when you can make it a “fundae”, right?

That’s why it was a no brainer when I saw Walmart’s Ibotta offer for the new Chips Ahoy! Hershey’s Flavor cookies. We already love the sweet taste of original Chips Ahoy! chocolate chip cookies but when I saw that these new ones were filled with Hershey’s Chocolate, I immediately added them to my cart.

How can you possibly beat the amazing combination of Chips Ahoy! chocolate chip cookies and Hershey’s Milk Chocolate? These new cookies are baked until crunchy, then loaded with sweet milk chocolate for the yummiest snack any time of day. Pack them in a lunch box, have a midday snack at work or just keep them stashed away for when you’re in the mood for a sweet treat!

They’re great on their own but even better when you combine them with other desserts to turn an ordinary day into a “fundae”! Use them to make ice cream cookie sandwiches or dip donuts in chocolate and top with crushed cookies. They even make a great ice cream topping!

There are so many different ways to use these cookies but I had something special in mind…

If there’s one dessert I love making, it’s no bake cheesecake bites. They’re one of my go-to easy recipes and are always a big hit when I share with friends. That may be the reason I keep getting invited back to all their parties!

The best thing about mini cheesecake recipes is that it’s really simple to change them up to create new flavors. I’ve added dark chocolate, caramel and even peanut butter. The possibilities are endless!

Now I’ve got a delicious new cheesecake flavor to add to the mix: Mini Chocolate Chip Cookie Cheesecakes. These new Chips Ahoy! Hershey Flavor cookies are the easiest cheesecake mix-in. Even better, they make an amazing cookie crust too! It’s a good thing I stocked up when I was at Walmart!


You just need a few ingredients to make this delicious bite size dessert:

  • Chips Ahoy! Hershey’s Flavor Cookies
  • Unsalted Butter
  • Heavy Whipping Cream
  • Cream Cheese (room temperature)
  • Sugar
  • Vanilla Extract

Don’t forget the garnish! For that I used mini Chips Ahoy! cookies, Hershey’s Chocolate Syrup and Hershey’s Chocolate Squares.

Why make a crust with graham cracker crumbs when you can use cookies instead! Start by placing your cookies into a food processor. Pulse until they are the consistency of fine crumbs (about 15 seconds).

If you don’t have a food processor, you can put the cookies in a plastic storage bag and crush with the flat side of a meat tenderizer. Just be sure to leave the bag open a little or it may pop.

Next, pour in your melted butter.

Pulse to combine the butter with the crumbs. Pour into a medium bowl and mix a little bit more, just to be extra sure all the crumbs are moistened. If not, your crust may not stick together like it should.

You’ll want to use a mini cheesecake pan with bottoms that pop out. This makes it easy to remove the cheesecake when it’s ready.

If you don’t have a cheesecake tin, you can use a muffin tin with cupcake wrappers instead.

Divide the crust mix over 18 compartments (approximately 1 1/2 tablespoons of crust each).

Be sure the crust is tightly packed so it will hold together when people pick up the cheesecake. I like to use a shot glass to push it down. Honestly, between that and tracing circles for crafts, it’s the only action my shot glass has seen since I’ve had kids!

Once you’ve made the crust, pop it in the fridge while you work on the cheesecake mix.

How To Make The Cheesecake

Use a stand mixer or hand mixer to whip the heavy cream until soft peaks form. Set aside.

To make the cream cheese filling, combine softened cream cheese, sugar and vanilla extract in a large mixing bowl.

Use the paddle attachment to beat the cheesecake mixture. Mix on medium speed until it’s smooth and creamy. (An electric mixer also works fine for this).

Fold in the whipped cream.

Mix until the cream cheese mixture and whipped cream are well blended, then add your chocolate chip cookie crumbs.

Once all ingredients are blended, add the cheesecake to the tins. I like to use a piping bag because it distributes the cheesecake more evenly, with fewer air pockets. You can also use a gallon-size plastic bag with the corner cut off.

If you choose to spoon in the cheesecake mixture, just be sure to give it some strong taps on the counter when you’re done. This helps the cheesecake layer settle and gets rid of any air pockets.

Refrigerate your mini cheesecakes for at least two hours to give the filling time to set (if you don’t have two hours, you can pop them in the freezer. Then pull them out and garnish just before serving…they thaw quickly.

Now for my favorite part, adding the garnish. I started by drizzling the cheesecakes with Hershey’s Chocolate Syrup.

Then I added half of a mini Chips Ahoy! cookie, a Hershey’s square and Chips Ahoy! Hershey Flavor crumbles over the top.

NOTE: Originally I bought a giant Hershey bar to break apart for garnish but the squares turned out to be WAY too big for my little cheesecakes. I found that the squares from mini Hershey bars were the perfect size.

These turned out SO good! It looks like I spent all day in the kitchen making these. Nobody ever has to know what a simple recipe it really is!

These cheesecake bites will make your mouth water no matter how you look at them! If they don’t satisfy a sweet tooth, nothing will!

Frequently Asked Questions

Why is the cheesecake filling lumpy?

You may be using cream cheese that is too cold. Be sure to take it out of the refrigerator about an hour before you want to use it. If it’s soft, it blends better with the other ingredients and you’ll have a more creamy cheesecake texture.

Can you make cheesecake bites ahead of time?

Yes! In fact, they’re even better when you make them the night before. That gives the cheesecake extra time to firm up! Just cover the tin with plastic wrap and wait to add the garnish until you’re ready to serve.

Can the cheesecake be frozen?

You can totally freeze these for future use! While still in the tin, place the cheesecakes in the freezer for about an hour. Once frozen, remove each cheesecake from the tin and wrap in aluminum foil for plastic wrap. Place in a large plastic storage bag and freeze for up to a month.

When ready to serve, unwrap and thaw for about 1/2 hour in the fridge or at room temperature, then add garnish.

These have definitely made my list of favorite recipes! What new recipes would you make with these Chips Ahoy! Hershey Flavor Cookies?

Chips Ahoy ibotta offer
Chocolate Chip Cookie Cheesecake Bites recipe card image
5 from 2 votes

Chocolate Chip Cookie Cheesecake Bites

Author Lisa O’Driscoll | Fun Money Mom
Course Desserts & Sweets
Cuisine American
Prep Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes
These delicious Chocolate Chip Cookie Cheesecake Bites make the perfect mini desserts for any occasion! Super easy to make and even more fun to eat, these bite size cheesecakes are always a huge hit!


For The Crust

  • 20 Chips Ahoy! Hershey’s Flavor Cookies
  • 3 1/2 tbsp unsalted butter

For The Cheesecake

  • 3/4 cup heavy whipping cream
  • 8 oz. Cream Cheese room temperature
  • 1/2 cup sugar
  • 1 1/2 tbsp vanilla extract
  • 8 Chips Ahoy! Hershey Flavor cookies

For The Garnish

  • 9 Mini Chips Ahoy! cookies cut in half
  • 6 tbsp Hershey’s Chocolate Syrup
  • Cookie crumbs


  • Place 22 Chips Ahoy! Hershey’s flavor cookies in a food processer. Pulse until the cookies are broken into fine crumbs.
  • Add butter and pulse.
  • Pour into bowl and mix one last time to be sure the butter is evenly distributed and all crumbs are moist.
  • Fill cheesecake tins (will fill 18 mini compartments).
  • Use a round shot glass to push the crumbs to form a compact crust. Be sure the crust is packed tightly or it could fall apart when picked up. Refrigerate.
  • Use a stand mixer (or hand mixer) to whip cream until stiff peaks form. Set aside.
  • In a large bowl, mix cream cheese, sugar and vanilla extract until creamy.
  • Fold in whipped cream.
  • Crumble 8 cookies and fold them into the cheesecake filling.
  • Add cheesecake to the tins.
  • Refrigerate for at least two hours (or make ahead and refrigerate overnight). You can also place the tin in the freezer if you need the cheesecake sooner.
  • Before serving, pop the cheesecake bites out of the tins. Garnish with Hershey’s Chocolate Syrup, 1/2 mini Chip’s Ahoy Cookie, a Hershey’s chocolate square and cookie crumbs.


Serving: 1g | Calories: 357kcal | Carbohydrates: 38g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 184mg | Fiber: 1g | Sugar: 24g
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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5 from 2 votes (2 ratings without comment)

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