No-Bake Cookie Dough Cheesecake Cups

By AislePrompt Editorial · ·

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 drafted and published.

Individual no-bake cheesecake cups layered with edible cookie dough for a rich, indulgent dessert that’s easy to prepare. This American-inspired recipe, ready in about 20 minutes, layers cream cheese, softened, powdered sugar, vanilla extract 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 420 calories and feeds 6, 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: 20 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mix 1 cup graham cracker crumbs, 2 tbsp granulated sugar, and 3 tbsp melted unsalted butter until the mixture resembles wet sand. Press this evenly into the bottom of 6 serving cups to form the crust.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract with a mixer until smooth and creamy.
  3. Step 3: In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  4. Step 4: In another bowl, combine 4 tbsp softened unsalted butter, 1/3 cup brown sugar, and 1/2 cup all-purpose flour until a dough forms. Stir in 1/3 cup mini chocolate chips.
  5. Step 5: Layer half of the cheesecake mixture over the graham cracker crust in each cup.
  6. Step 6: Spoon about 2 tbsp of the cookie dough on top of the cheesecake layer in each cup.
  7. Step 7: Finish with the remaining cheesecake mixture, smoothing the tops.
  8. Step 8: Refrigerate for at least 4 hours or until set before serving.

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