Name: Chocolate Chip Cookie Dough Cheesecake Bites
Prep time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup sour cream or Greek yogurt (for tanginess); 1/4 cup powdered sugar; 1 tsp vanilla extract; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 1/2 cups all-purpose flour (use heat-treated flour if eating raw); 1/4 tsp salt; 1/2 tsp vanilla extract; 1/2 cup mini chocolate chips; 2 tbsp milk (or dairy-free milk); 1/2 cup mini chocolate chips (for dipping); 1/4 cup crushed graham cracker crumbs (optional for texture)

These Chocolate Chip Cookie Dough Cheesecake Bites are the ultimate indulgence—a decadent combination of rich, tangy cheesecake filling nestled inside a ball of soft, edible cookie dough, all wrapped in a smooth chocolate shell. They’re completely no-bake, making them a go-to treat when I crave something sweet without turning on the oven.

Why You’ll Love This Recipe

I love how this recipe combines two of my favorite desserts—cookie dough and cheesecake—into one perfect bite-sized treat. The cheesecake layer is creamy and slightly tangy, which balances the sweetness of the cookie dough beautifully. Plus, they’re totally customizable and freezer-friendly, making them perfect for make-ahead desserts, parties, or whenever I want a quick and indulgent snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup sour cream or Greek yogurt (for tanginess)

1/4 cup powdered sugar

1 tsp vanilla extract

For the Cookie Dough Layer:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 1/2 cups all-purpose flour (use heat-treated flour if eating raw)

1/4 tsp salt

1/2 tsp vanilla extract

1/2 cup mini chocolate chips

2 tbsp milk (or dairy-free milk)

For the Coating:

1/2 cup mini chocolate chips (for dipping)

1/4 cup crushed graham cracker crumbs (optional for texture)

Directions

Make the Cheesecake Layer:

I beat the softened cream cheese with powdered sugar, sour cream, and vanilla extract until everything is smooth and creamy. Then I set it aside.

Make the Cookie Dough Layer:

I cream the butter, brown sugar, and granulated sugar together until light and fluffy. Then I stir in the vanilla extract and salt. I add the flour gradually and mix in the milk until a dough forms. Finally, I fold in the mini chocolate chips.

Form the Bites:

I roll the cookie dough into small balls, about 1 inch wide, and freeze them for 30 minutes. After they’re chilled, I press a small indent into each one and spoon in about 1 teaspoon of the cheesecake mixture. Then I gently close the dough around the filling and roll it back into a ball. I freeze them again for 15–20 minutes.

Coat the Bites:

I melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. I roll each bite in the melted chocolate and sometimes dip them in crushed graham crackers for an extra crunch. Then I freeze them once more for 30 minutes or until the chocolate sets.

Serve:

Once they’re set, I store them in an airtight container in the fridge and enjoy them chilled.

Servings and timing

This recipe makes about 20–24 cheesecake bites. I typically finish the entire process in about 1 hour and 30 minutes, including chilling time.

Variations

No-Bake Shortcut: I skip any baking by simply refrigerating the bites after rolling instead of freezing if I’m short on time.

Vegan Version: I substitute with dairy-free cream cheese, butter, and milk to make them plant-based.

Cheesecake Pops: I insert a toothpick into each bite before dipping them in chocolate for a fun, lollipop-style dessert.

Nutty Crunch: Sometimes I mix in finely chopped nuts into the cookie dough for extra texture.

Double Chocolate: I use cocoa powder in the dough for a chocolate cookie dough version.

Storage/Reheating

I keep these cheesecake bites in an airtight container in the fridge for up to 7 days. For longer storage, I freeze them in a single layer on a baking sheet and then transfer them to a freezer bag. They last up to 2 months frozen. When I want to eat one, I just let it sit at room temperature for 10–15 minutes.

FAQs

How do I heat-treat flour safely?

To make raw flour safe to eat, I spread it on a baking sheet and bake it at 350°F (175°C) for 5–7 minutes or until it reaches 165°F. Then I let it cool before using it in the dough.

Can I use store-bought cookie dough?

If I’m short on time, I sometimes use edible cookie dough from the store, but I still prefer homemade for the best texture and flavor.

Can I use another filling instead of cheesecake?

Yes, I’ve also filled these with peanut butter or Nutella for a fun twist. Cheesecake is my favorite, but it’s great to switch it up.

Why is my cookie dough too crumbly?

If my dough feels too dry, I add a little more milk (1 teaspoon at a time) until it becomes smooth and pliable.

Can I make these ahead of time?

Definitely. I often make a batch, freeze them, and pull out a few whenever I want a quick treat. They taste great straight from the freezer.

Conclusion

These Chocolate Chip Cookie Dough Cheesecake Bites are one of my favorite no-bake desserts. They hit that sweet spot between indulgent and fun, with a perfect balance of creamy, chewy, and crunchy textures. Whether I’m making them for a party or just keeping a stash in the fridge, they never last long—and I love that.

Recipe: