Cheesecake Cookie Cups
Recipe: #3303
December 03, 2011
Categories: Desserts, Cakes, Cupcakes, Cheese, Cherry, Baby Shower, Birthday, Brunch, Christmas Mothers 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 is 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 by Step Method
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
No special items needed.
3 Reviews
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