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.


Funfetti Cheesecake Cookie Cups

Yield: 24 cookie cups

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
  • 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




107 Responses to “Funfetti Cheesecake Cookie Cups.”

  1. #
    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?


  2. #
    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.


  3. #
    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.

  4. #
    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.


  5. #
    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.


  6. #
    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.


  7. #
    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!


  8. #
    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.


  9. #
    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!


  10. #
    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.


  11. #
    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!


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