No-Bake Cookie Dough Cheesecake Cups 🍪✨

Individual servings of heaven—graham cracker crust, creamy cheesecake filling packed with edible cookie dough, and fluffy whipped cream! Ready in 1 hour with zero baking required.

 

Why You’ll Love These

✅ 6 ingredients – Super simple!
⏱ Quick to make – Perfect for last-minute cravings.
🍫 Safe to eat – No raw eggs in the cookie dough.
🎉 Party-friendly – Easy to serve and share.

Ingredients

(Makes 6 cups)

Crust

• 1 cup (100g) graham cracker crumbs

• 3 tbsp (45g) melted butter

• 1 tbsp brown sugar

Cheesecake Filling

• 8 oz (225g) cream cheese, softened

• ¼ cup (30g) powdered sugar

• 1 tsp vanilla extract

• ½ cup (120g) edible cookie dough (store-bought or homemade)

• ½ cup (120ml) whipped cream

Topping

• Mini chocolate chips

Step-by-Step Instructions

1. Make the Crust

• Mix graham crumbs, melted butter, and brown sugar.

• Press 2 tbsp into each cupcake liner (use a glass to compact).

2. Cheesecake Filling

• Beat cream cheese, powdered sugar, and vanilla until smooth.

• Fold in cookie dough (break into small chunks), then whipped cream.

3. Assemble & Chill

• Spoon filling over crusts.

• Top with mini chocolate chips.

• Chill 1 hour (or freeze 20 mins for faster setting).

 

Pro Tips

🔸 Room-temp cream cheese = lump-free filling.
🔸 Cookie dough chunks – Keep some larger for texture!
🔸 No liners? Use small mason jars or ramekins.

Variations

🍓 Berry Swirl – Add strawberry jam between layers.
🥜 PB Cup – Mix peanut butter into the filling.
🍪 Oreo Crust – Swap grahams for crushed Oreos.

Storage

• Fridge: 3 days covered.

• Freeze: Up to 1 month (thaw in fridge).

Serving Ideas

• Kids’ parties: Let them add their own toppings!

• Date night: Drizzle with caramel sauce.

• Potlucks: Double the recipe.

Final Thought

These cheesecake cups are the ultimate fuss-free dessert—decadent but light, with that irresistible cookie dough surprise in every bite.