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. 

More funfetti recipes to love:


Funfetti Cheesecake Cookie Cups

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours
  • Yield: 24 cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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 or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 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 pure vanilla extract
  • 1/2 heaping cup sprinkles (do not use nonpareils– they will bleed their color)


  1. Preheat oven to 350°F (177°C). Line two 12 count muffin pans with liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Keywords: funfetti cheesecake cookie cups, cheesecake cookie cups



  1. 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?

    1. 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.

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

    1. 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.

  3. 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!

  4. 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.

  5. 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!

    1. 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!

  6. 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??

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

  7. 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!

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

  8. 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!

    1. 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.

  9. 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.


    1. Taylor, u se this cookie dough instead:

  10. 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.

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

  12. 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.

    1. They can be frozen up to 2-3 months.

  13. Hi Sally
    I’m Ana from Portugal.
    I’d like to make this for my daughter’s birthday in a regular pan pie. Coud you tell me please  what time I pre bake the crust and  next the cheese cake?
    I’m a big fan of you, I’ ve got all of your books! 
    This Monday I made the hi hat cupcakes and you know what….they gone in two days!!!!
    Kisses from Portugal

    1. I’d say 11-13 minutes pre-baking for the crust.

      1. Thank you!

  14. These are so festive! I’m going to make them with Halloween colored sprinkles (orange/purple/green) and bring to my office this week as Halloween treats! 🙂

    1. That would be perfect! I hope everyone enjoys them!

  15. Hello! I would love to make this into a full cake rather than small cups – how would you suggest I alter the recipe to do that?
    -what kind of dish would you recommend? Pie dish (lower height rim), spring-form pan, square dish with a higher height rim, round cake pans, etc.?
    -if baking in a dish would you recommend I line the dish with tin foil so I can pull the cake out after? similar to your suggestion in this recipe (
    -how many minutes should I add to the bake time for each portion? and should I adjust the oven heat at all?
    Thank you Sally!! Really appreciate the help

    1. Hi Camile, I have not tested this as a cake/bars but you certainly can! I would start with a 9 inch square pan and line it with parchment paper. Follow the instructions to pre-bake the cookie crust before topping with the cheesecake and finish baking but I’m unsure of the bake time. Let me know if you try it!

      1. Thank you Sally! Would tin foil with an overhang so I can lift it out be okay instead of parchment paper? I would hate to buy parchment for this one recipe only but I use tin foil for lots of things! But if parchment is important over tin foil then worth it.

  16. Hi Sally! Can this recipe be cut in half if we only want 12?? Thanks!

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