Mini Cookie Dough Chocolate Cheesecakes (made without a fancy pan)

Mini chocolate cheesecakes topped with cookie dough frosting. 

Did I tell you all I got a new puppy?? If you follow me on Twitter, Facebook or Instagram, I am sure you have been flooded with photos of him. For whatever reason I keep forgetting to write about him on here. 

His name is Tobin (named after the Tobin Bridge in Boston), and he is an adorable Corgi Mix. We are unsure of what his other half is, we were told poodle... but this pup looks like a terrier of some sort if you ask me. Tobin is just about the cutest little thing ever and such a joy to have around. Our other dog Syd has taken him under her wing and seems to be happy as can be with her new brother.

As you can imagine, life with three young kids and a new puppy at home, is a tad crazy. I haven't really had the spare time to bake the way I'd like to.

Luckily for you, I found this gem of a recipe sitting in my draft folder. I seriously can not believe I forgot to share it! I made these cheesecakes last spring and somehow my scatter brain forgot to hit publish. 

Each cake is the perfect handheld size and exactly two bites. Rich chocolate cheesecake filling is then topped off with my favorite cookie dough frosting. What is great about these cheesecakes is that they require no fancy pan and are baked in muffin tins. No need to go shopping for some fancy cheesecake pans. However if you have a mini cheesecake pan, and you want to use it. Go right ahead! 

Mini Cookie Dough Chocolate Cheesecakes
For the crust:
  • 1 cup graham cracker crumbs
  • 4 tbs room temperature unsalted butter  
  • 1/4 tsp salt
  • 1 tbs sugar
For the cheesecake filling:
  • 2- 8 oz packages of cream cheese, room temperature
  • 3/4 cup sugar
  • 1 cup  chocolate chips, melted
  • 3 eggs
  • 1/4 tsp salt
  • 1 tsp vanilla extract 
For the frosting:
  • 1/4 cup unsalted butter  
  • 1/2   cup brown sugar 
  • 1 cups all purpose flour 
  • 1/2 tsp vanilla extract 
  • 1/8 tsp salt 
  • 1/4 cup mini chocolate chips 
  • 2-3 tbs milk    
  1. Preheat oven to 350.
  2. Line 18 muffin tins with cupcake wrappers.
  3. In a bowl mix together your crust ingredients until crumbly. 
  4. Divide crust up and press into the bottom of your cupcake liners.
  5. In a mixing bowl, mix you sugar, cream cheese and melted chocolate together until smooth. Slowly whisk in eggs, salt and vanilla extract until smooth.
  6. Pour into cupcake liners filling only about 1/2-3/4 of the way.
  7. Bake for about 20-30 minutes, or until the centers are set and no longer jiggle. 
  8. Allow to cool completely before frosting.
  9. To prepare your frosting, in a small sauce pan over medium add butter and brown sugar. Heat until it  has all melted and starts to boil. remove from heat and allow to cool to room temperature. 
  10. In the bowl of your electric mixer using the paddle attachment, mix butter and sugar mixture with salt and vanilla extract. Turn mixer to low and mix in your flour 1/2 cup at a time until the dough comes together. Mix in milk 1 tbs at a time until the cookie dough has the texture of frosting. Slightly sticky, thick but soft enough that you could pipe it.
  11. Fold in chocolate chips.
  12. Dollop or pipe frosting on top of each cheesecake and refrigerate for at least 3 hours before serving. Unwrap papers from each cheesecake and enjoy. 


  1. Carrie these are excellent!!! Both of us have raw cookie dough on the brain today. Wow, so yummy looking! pinned!

  2. The frosting is definitely the best part although the whole thing looks amazing!

    1. I can't lie... the frosting is the best part ;)

  3. Love that you can make these without a fancy pan! This is exactly the kind of recipe I have been looking for!

    1. I refuse to stock my kitchen with specialty pans! Though they may not be as pretty as ones made in a fancy mini cheesecake pan, they still tasted great!

  4. Tobin is such a CUTIE!!!!! I've been dying to get a puppy, and his sweet face only makes me want one more :)
    Mini cheesecakes, how I adore thee. These look dangerously easy to pop right into my mouth.

    1. Get a puppy!! I am a bad influence ;) I just adore this dog, I am so happy we bit the bullet and adopted him.

  5. Could I just make this into a whole cheesecake?

    1. And, when do you add the chocolate chips in the frosting?

    2. Hi Wyndi, You could try making it as a whole cheesecake, however I have never done this. I can not guarantee the results. As for the chocolate chips for the frosting. Step 11, fold them in after you have thinned the frosting out.

  6. Yum!! I love bite-sized desserts. Cookie dough is seriously the best. I want some of these on my plate right now!

  7. Pinning this! I love your recipes!

  8. Carrie, I love every single photo and update about Tobin. He's the cutest ever (after my Abby, of course - as a biased puppy mama I'm obligated to say that!). And these cheesecakes are calling my name. For something so mini, they're definitely packed full of delicious awesomeness!

    1. Thanks Nancy! Abby is quite adorable. Actually your photos of her are why I wanted to get a small dog! I used to think that I didn't like smaller breeds... but Abby is so cute I reconsidered and got Tobin who won't be more than 15lbs when he is full grown.

  9. Hi, when you say cups, I'm not sure what the measurement is... could you please clarify?! Thanks :)

    1. Hi, cup or cups is a standard US measurement.

    2. Oh ok I'll try and find out the equivalent here, thank you.