Cheesecake Cookie Cups
24
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #3303
December 03, 2011
Categories: Desserts, Cakes, Cupcakes, Fancy/Entertaining, Dairy, Cheese, Fruit, Cherry, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Romantic Dinner, Thanksgiving, Oven Bake, Refrigerated Dough, Cheesecake, Cream Cheese more
"Delicious easy dessert to make. I make the bag recipe for tollhouse cookies and just make half of the recipe to make these. But you can certainly buy a tube of cookie dough for this, and the recipe infact calls for that, but I like to make my own. I got the recipe from Libby's website."
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (84.2 g)
- Calories 287.3
- Total Fat - 17 g
- Saturated Fat - 7.2 g
- Cholesterol - 43.5 mg
- Sodium - 404.8 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 1.2 g
- Sugars - 8.7 g
- Protein - 5.3 g
- Calcium - 98 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 325° Paper-line 24 muffin cups.
Step 2
Place 1 rounded tablespoon of the cookie dough in each cup.
Step 3
Bake 10-12 minutes or until cookie has spread to the edge of the cup. It wont be completely baked, thats ok!
Step 4
Meanwhile, beat cream cheese, sweetened condensed milk, eggs and vanilla extract in a medium bowl until smooth.
Step 5
Spoon 3 tablespoons of cream cheese mixture on top of each cookie in the paper liners.
Step 6
Bake for an additional 15-18 minutes or until set.
Step 7
Cool completely in pan on wire racks. Refrigerate for atleast one hour. Top with pie filling when ready to serve. Delicious!
Tips & Variations
No special items needed.
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