Funfetti Cheesecake Cookie Cups.

When you can’t decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

From now on, let’s celebrate Funfetti Fridays.  Fridays are a perfect excuse for sprinkles, right?! T-G-I-Funfetti.

Last week, I shared a Cookie Dough Cupcake of sorts with you. I took my favorite chocolate chip cookie recipe and baked them as cookie cups. Baking cookie dough in cupcake pans means there is no room for the cookies to spread! Then I topped those cookie cups with egg-free (safe-to-eat!) cookie dough frosting. Oh heavens, they are good:

Brainstorming another excuse to make chocolate chip cookie cups, I began thinking of how tasty funfetti is with chocolate chip cookies. Cake Batter Chocolate Chip Cookie, anyone?  (<– most popular recipe on my website!) And how tasty is cheesecake with chocolate chip cookies?  I once had a fat slice of chocolate chip cookie dough cheesecake at a restaurant and I think I fainted from how good it was. So today’s recipe was born from my love for chocolate chip cookies, my love for funfetti, and my love for cheesecake. A trifecta of awesome.

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

Sprinkles & chocolate chips are just meant to be…

I won’t walk you through how to make the chocolate chip cookie cups again, but it’s helpful to know just how darn good they are. The chocolate chip cookie recipe calls for cornstarch in the dough – cornstarch makes the cookies unbelievably soft and thick, much like it does to soups, pie fillings, and gravies. Make the cookie dough (no dough chilling required!), press 1.5 Tablespoons of it into each lined cupcake tin and bake for 10 minutes before making the cheesecake layer. My super-soft, thick chocolate chip cookie cups act as the funfetti cheesecake crust today.

The cheesecake layer is laughably easy.  Grab two 8-ounce packages of cream cheese, 1/2 cup of sugar, 1 egg, 3/4 teaspoon of vanilla extract, and 1/2 cup of sprinkles.  I may or may not have added even more sprinkles, but that’s beside the point.  Add as many sprinkles as you want.  It’s no secret that I am a sprinkle fiend. What? I can’t help it.

Take the chocolate chip cookie cup “crusts” out of the oven at 10 minutes. Spoon 1 heaping Tablespoon of the cheesecake batter on top and return to the oven to bake for about 18 minutes longer. There, you’re done.  Wasn’t that easy?

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

You will love sinking your teeth into these cookie cups. I mean, you’re getting two desserts in one! Soft, chewy cookies + creamy cheesecake. Funfetti + chocolate chip cookies. Needless to say, we gobbled these up like there is no tomorrow.

The recipe makes 24 cookie cups, perfect for a birthday party, thank-goodness-it’s-spring-party, or a Funfetti Friday party.  Use different colored sprinkles for different occasions like Christmas, Halloween, bridal/baby showers, Valentine’s Day, etc.  I’m pretty sure there is no wrong way to use sprinkles here.

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

Ask yourself this: What can make a cheesecake better? Funfetti is probably the answer.

And what can make THAT even better? Cookies, of course.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Funfetti Cheesecake Cookie Cups

Yield: 24 cookie cups

Print Recipe

When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!


Cookie Cups

  • 3/4 cup (170g) ) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour (measured correctly)
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips

Funfetti Cheesecake Layer

  • 16 ounces (448g) cream cheese , softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)


Preheat oven to 350F degrees. Line two 12 count muffin pans with liners. Set aside.

Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.

Press 1.5 Tablespoons of dough into each muffin liner. Bake for only 10 minutes. They will not be cooked through at this point, but they will be going back in the oven.

Make the funfetti cheesecake: With a hand-held mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed. Dollop 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.

Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool and enjoy. Makes 24 cups. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 4 more days.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.




Today’s cookie cups could not have been made without my favorite Chocolate Chip Cookie Recipe.

Perfect Chocolate Chip Cookies




115 Responses to “Funfetti Cheesecake Cookie Cups.”

  1. #
    Katrina @ Warm Vanilla Sugarposted April 6, 2013 at 6:38 am

    Oh boy, these look fabulous!!


  2. #
    Rosie @ Blueberry Kitchenposted April 6, 2013 at 2:35 pm

    These look so sweet, they totally made me smile! They sound really yummy too! 🙂


  3. #
    Stephanie @ Eat. Drink. Love.posted April 7, 2013 at 1:37 am

    T.G.I.Funfetti! I love that! And these cheesecake cookie cups!


  4. #
    Alaposted April 7, 2013 at 2:02 am

    Funfetti is the nectar of the gods, for sure! These and Mother’s circus animal cookies really need to go together at some point–these cookie cups look fantastic!


  5. #
    Chung-Ah | Damn Deliciousposted April 7, 2013 at 3:41 am

    You know how I feel about sprinkles! And dude, cheesecake cups?! I would have no self control around these!


  6. #
    Regina @ SpecialtyCakeCreationsposted April 7, 2013 at 11:51 am

    Starting sometime next week I will have an oven at my disposal again. Cookie cups are on the top of my first things to. Now I just have to decide if it will be with frosting or cheesecake 😉


  7. #
    Alishaposted April 7, 2013 at 4:17 pm

    I made these today. Well. Mostly made them. I hate to say it, but I’m not a big sprinkle fan, so I didn’t want to go buy new sprinkles so I used the strictly forbidden round ones that I already had in my cupboards. Cute little tie-dyed cheesecake cookies cups. 🙂 Anyways, the only thing I subbed was the truvia baking blend for the regular sugar. These are DELICIOUS. I don’t think they’re going to last long at my house. 🙂


    • Alishareplied on April 10th, 2013 at 9:28 pm

      I was so right, these barely lasted 3 days and I’m already being asked to make more. I think this next time I’ll split up the cheesecake and make it different colors. Play around with it some 🙂 I think these will also be my go to for the next time I need to bring food to something 🙂


      • Sallyreplied on April 11th, 2013 at 5:12 am

        Hey Alisha! I love the idea of making the cheesecake different colors! HOpe you enjoy them even more next time, then 🙂

  8. #
    Kristin @ Dizzy Busy and Hungryposted April 7, 2013 at 9:19 pm

    Love the idea of using egg-free cookie dough for frosting! Genius!!


  9. #
    valposted April 7, 2013 at 9:38 pm

    You are so creative!! These are spectacular.


  10. #
    Jennie @themessybakerblogposted April 8, 2013 at 9:55 am

    Sally, I’m drooling! These look beyond amazing. Yum!


  11. #
    Nutmeg Nannyposted April 8, 2013 at 3:53 pm

    Beautiful! These look absolutely divine, so tempting 🙂


  12. #
    Ashley @ Kitchen Meets Girlposted April 8, 2013 at 9:48 pm

    Wait? You did what? I can’t believe I missed this recipe last week! Holy smokes, Sally, this recipe has to be everything I love all wrapped up in one sprinkled cheesecake! These are gorgeous and perfect, and need to be in my mouth right now.


    • Sallyreplied on April 8th, 2013 at 10:17 pm

      Knew you’d like these Ashley! 😀


  13. #
    Laura Dembowskiposted April 8, 2013 at 10:52 pm

    Funfetti always makes me smile : D Love the idea if baking cookies in muffin tins too!


  14. #
    ashley - baker by natureposted April 9, 2013 at 10:19 am

    Gah! These are so cute, Sally!


  15. #
    Hayley @ The Domestic Rebelposted April 10, 2013 at 7:17 pm

    How adorably delicious, Sally! I love that you combined two of my fave desserts into one adorable, sprinkly cup of happiness! That cheesecake looks out of this world!


  16. #
    Becky at The Two Bite Clubposted April 10, 2013 at 7:43 pm



  17. #
    Carla @ Carlas Confectionsposted April 10, 2013 at 8:30 pm

    Yes! I love funfetti Fridays! These cookie cups look so perfect!!! 😀


  18. #
    Loriposted April 13, 2013 at 10:16 pm

    What is the best way to store these and for how long? Thanks!


    • Sallyreplied on April 13th, 2013 at 10:49 pm

      Hi Lori, I mention that in the recipe. “Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 4 more days.”


  19. #
    Janine | sugarkissed.netposted May 2, 2013 at 11:26 pm

    You never disappoint when it comes to fun ways to bake with sprinkles!


    • Sallyreplied on May 3rd, 2013 at 7:31 am

      Thank you Janine!


  20. #
    Eveposted June 26, 2013 at 5:33 am

    Do you think that potato starch would work instead of cornstarch? I live in a country with a lot of potato starch but not much cornstarch.


    • Sallyreplied on June 26th, 2013 at 9:23 am

      Eve, you can actually leave out the cornstarch in this recipe. It won’t affect the taste. In most of my recipes, you can replace corn with potato.


  21. #
    Rachelposted November 28, 2013 at 11:55 am

    Your cheesecake cookie cups look amazing — Do you think its possible to substitute the egg with something else? I know its in both the cupcake and the frosting so just curious. We have an allergic child attending my daughter’s birthday party. Thank you!


    • Sallyreplied on November 28th, 2013 at 3:22 pm

      Hi Rachel – there is no frosting with this recipe. And I’m unsure how to make the cookie layer and cheesecake without eggs successfully without sacrificing taste and texture. Perhaps you can search for one online?


  22. #
    Megposted January 2, 2014 at 12:30 pm

    These babies are probably in my top 10 of most favorite, delicious things I’ve ever made. Ever! Chocolate chip cookies plus anything makes it amazing, but FUNFETTI cheesecake?! Quite possibly one of the best combinations to ever exist.
    And that cookie recipe. I know I really need to get around to making your chocolate chip cookie recipe because I know it will be the bomb!


    • Sallyreplied on January 2nd, 2014 at 2:47 pm

      I love love love these sprinkle-filled, cheesecake-filled cookie cups, Meg! Happy you did too.


  23. #
    Shairaposted January 18, 2014 at 3:29 am

    I second Meg. This is now on my top 10 favourite! I just enjoyed it, 2 at one go… will bring some to work on Monday. I am sure my colleague gonna love it. I will update it in my blog. In the meantime, look at mine here:



    • Sallyreplied on January 18th, 2014 at 10:45 am

      your photo of them on your Facebook has me hungry for cheesecake this morning, Shaira! They look wonderful.


      • Shairareplied on January 20th, 2014 at 7:04 pm

        Oh, forgot to mention… Now you would probably know your recipe has been tried from other parts of the globe! I am from Kuala Kangsar, Perak, and working in Kuala Lumpur… 😉

        I can’t wait to try some other recipes that looks tempting.

        • Sallyreplied on January 20th, 2014 at 8:53 pm

          Wow! That’s so cool to know Shaira.

  24. #
    Samanthaposted February 26, 2014 at 7:28 pm

    These look great!
    I had one question. Can we frost the cookies?
    And if so what kind of frosting would be ideal?


    • Sallyreplied on February 26th, 2014 at 8:17 pm

      It would certainly be a whole lot of dessert if you put frosting on top of cheesecake on top of chocolate chip cookies. I wouldn’t recommend it, but you could try a chocolate or vanilla frosting.


  25. #
    Jessicaposted March 21, 2014 at 11:10 pm

    Just wondering why you need to prebake the cookie cups. In your other cookie cup recipe you only cook them for 12 mins but in this one you cook them for 10 and then another 18. Don’t they get overdone and crispy?


    • Sallyreplied on March 22nd, 2014 at 7:16 am

      No, they do not. They’re covered with heavy cheesecake, which prevents them from baking through in any less time. If you prefer the cheesecake and/or cookie dough a little raw ,you may bake for less time.


  26. #
    Judyeposted April 7, 2014 at 11:45 pm

    I would like to make these for Easter. Do you have any ideas on how to make them Easter festive?


    • Sallyreplied on April 8th, 2014 at 7:15 am

      Hi Judye! Great choice for Easter. How about using pastel sprinkles? Or adding 1 drop of red food coloring to the cheesecake part to make it light pink.


  27. #
    zucosmomposted April 18, 2014 at 10:46 pm

    My husband wants a cheesecake for his birthday. I was wondering if I needed to make any adjustments (cooking time/temp/amount) if I made the funfetti cheesecake and poured it into a traditional pie crust? Help!


  28. #
    Sarahposted June 19, 2014 at 3:29 pm

    Just made these since I had them pinned for about a month. They were so easy and taste amazing. I will definitely need to bring some milk in to work.


  29. #
    Candyposted July 5, 2014 at 1:58 pm

    Hi Sally! I am planning to try this recipe tomorrow, but I have a question first. I want to use a family recipe for cheesecake minis,which calls for the Minis to bake for 25 Minis. Now I’m wondering if I need to shorten the time that the cookie cups pre bake in the oven to accommodate the cooking time of the Minis? I don’t want the cookie cups to be over baked because my cheesecake takes longer to bake than your cheesecake recipe. Help please!


    • Sallyreplied on July 5th, 2014 at 2:50 pm

      Hi Candy. I would assume you would have to shorten the pre-bake time for the cookies if your cheesecake recipe takes longer to bake. Enjoy!


  30. #
    Carrieposted August 28, 2014 at 10:57 am

    Hi Sally! I’d like to make this for my sister’s birthday using a regular pie pan. Do you think it would work fine? Should I make any adjustments??


    • Sallyreplied on August 29th, 2014 at 8:18 am

      It should work out just fine, yes. The bake time will be much longer.


  31. #
    Nicoleposted February 3, 2015 at 11:41 am

    Hi Sally, just a quick question! I love this recipe and I also love making your cake batter cookies. Do you think those cookies could make a good cookie cup bottom for this recipe? Thanks!


    • Sallyreplied on February 3rd, 2015 at 2:56 pm

      Absolutely! Similar bake time to these cookie cups. Let me know how they turn out!


  32. #
    Betsyposted August 1, 2015 at 7:33 pm

    Gorgeous! These look perfect for a little birthday treat I’d like to make for a friend. Any recommendations for adjusting quantity per cup & baking time to make them mini size? I’ll probably experiment a bit, but would love to know if you have any thoughts there. Thanks so much!


    • Sallyreplied on August 2nd, 2015 at 10:34 am

      Pre-bake time for the cookie cups might be around 8 minutes. Then the remaining time might be about 10 minutes. These are just guesses based on similar recipes I’ve played around with.


  33. #
    Taylor Bposted December 10, 2015 at 6:05 pm

    Hey Sally! 

    Is there a way to make the cookie dough a chocolate dough? Like can I add cocoa powder to the recipe somehow to make a chocolate cookie crust? Wasn’t sure if it would still work out ok.



  34. #
    Christyposted December 11, 2015 at 1:11 pm

    I love these, and wanted to share my experience making them mini. I used a silicone mini muffin pan. At first I thought I would halve both the pre-bake and final bake, because hey, I like things on the raw side…um, no. they were way too raw. I found that they need almost the full time listed even though they are smaller. I settled on 8 min for first bake w/ the cookie dough and then an additional 12-14 with the cheesecake topping.


  35. #
    Christyposted December 11, 2015 at 1:13 pm

    Oops, should have added re: making them mini- I got about 3 dozen


  36. #
    Melissaposted January 7, 2016 at 12:32 pm

    Hi, this looks like a fun and yummy recipe! I was just wondering if the cheesecake cookie cups can be frozen, as I plan on making them a few days before they will be consumed. Thanks, in advance.


    • Sallyreplied on January 8th, 2016 at 11:43 am

      They can be frozen up to 2-3 months.


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