Chocolate Chip Cookie Cheesecake Bites

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!

Course Desserts & Sweets

Cuisine American

Keyword bite size desserts, cheesecake, Chocolate chip cookie cheesecake bites, easy dessert, no bake cheesecake

Prep Time 30

Additional Time 2

Total Time 2 30

Servings

Calories 357kcal

Author Lisa O'Driscoll | Fun Money Mom

Ingredients

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

Instructions

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.

Nutrition