No-Bake Chocolate Chip Cookie Dough Cheesecake Cups

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Individual no-bake dessert cups featuring edible cookie dough layered under a fluffy cheesecake mousse with chocolate chips. This American-inspired recipe, ready in about 25 minutes, layers unsalted butter, brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 8 American cuisine 320 cal/serving

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Ingredients

1/2 cup (113 g), softened unsalted butter
1/3 cup (70 g) brown sugar
1/4 cup (50 g) granulated sugar
1 tsp vanilla extract
3/4 cup (95 g) all-purpose flour
1/4 tsp salt
1/2 cup (90 g) mini chocolate chips
8 oz (227 g), softened cream cheese
1 cup (120 g) powdered sugar
1 cup (240 ml) heavy whipping cream
1 tsp vanilla extract (for cheesecake)

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

KitchenAid Universal Nesting Plastic Mixing Bowls, Set Of 3, 2.5 quart, 3.5 quart, 4.5 quart, Non Slip Base with Easy Pour Spout to Reduce Mess, Dishwasher Safe, Aqua Sky, White, Gray
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Instructions

Step 1: In a medium bowl, cream together 1/2 cup softened unsalted butter, 1/3 cup brown sugar, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth and fluffy, about 3 minutes.
Step 2: Stir in 3/4 cup all-purpose flour, 1/4 tsp salt, and 1/2 cup mini chocolate chips until just combined to form edible cookie dough. Set aside.
Step 3: In a large bowl, beat 8 oz softened cream cheese and 1 cup powdered sugar until creamy and smooth.
Step 4: In a separate chilled bowl, whip 1 cup heavy whipping cream with 1 tsp vanilla extract until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture until fully incorporated to create a light cheesecake mousse.
Step 6: Assemble dessert cups by spooning 2 tbsp cookie dough into the bottom of each cup, then top with 4 tbsp cheesecake mousse.
Step 7: Sprinkle additional mini chocolate chips on top if desired. Refrigerate for at least 2 hours before serving to set.