Go Back
+ servings
Print Recipe
0 from 0 votes

Mini Chocolate Chip No-Bake Cheesecakes

Your summer is only missing one thing, these Mini Chocolate Chip No-Bake Cheesecakes. Made with only 4 ingredients, they are so delicious & easy to make.
Prep Time20 mins
Total Time30 mins
Servings: 20
Calories: 166kcal
Author: Sandra


  • 1 package Chocolate Chip Cookies I prefer Chips Ahoy but any brand will do.
  • 8 ounces cream cheese
  • 1 1/2 cups Cool Whip
  • 1 tablespoon sugar
  • 1/2 cup mini chocolate chips I used Nestle Toll House


  • In a medium mixing bowl beat cream cheese and sugar until smooth. Stir in Cool Whip and mini chocolate chips.
  • Grab 2 of the chocolate chip cookies. Using an ice cream or cookie dough scooper or tablespoon, scoop some of the cream cheese filling onto one of the chocolate chip cookies.
  • Then place the other cookie right on top of the cheesecake filling. Press down slightly, not too much though you don't want the filling oozing out.
  • Voila! You are done. You may roll each mini cheesecake in chocolate chips, my family and I liked that way the best. Or you can leave just plain. You may also dip the top of the cookie in ganache. If you are looking to do that click here for those directions.
  • Repeat with remaining cheesecake and cookies.
  • Serve right away or set in the fridge until chocolate is set, about 20-30 minutes.
  • The first time we made these, I made them in the morning and let them sit all day in the refrigerator and then had them after dinner.


Makes 8 cookies if you use an ice cream scooper to fill the cookies or 15 small if you use a cookie scooper.


Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 139mg | Potassium: 74mg | Sugar: 12g | Vitamin A: 85IU | Calcium: 28mg | Iron: 0.3mg