Cheesecake Cookie Cups

Bloggers Adam and Joanne Gallagher from Inspired Taste make cute chocolate chip cookie cups with a rich cheesecake filling.

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Servings 12

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( 4 ) Ratings

4 Ratings

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Member Reviews ( 18 )

6773f4e6-68f7-487a-a143-262d37ba1527

ingredients 6
Prep Time 15 min
Total Time 55 min

Ingredients

1: package (14 oz) Pillsbury® Simply…® refrigerated chocolate chip cookies

4: oz (half of 8-oz package) cream cheese, softened

2: tablespoons unsalted butter, softened

3/4: teaspoon vanilla

1 1/4: cups powdered sugar

3: tablespoons miniature semisweet chocolate chips

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Directions

1 Heat oven to 350°F. Spray 12 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
2 Bake 15 to 20 minutes or until golden brown. Press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3 In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until light and fluffy, about 1 minute. Gradually add powdered sugar, beating after each addition.
4 Carefully remove cookie cups from pan. Spoon cheesecake filling into center of each cup. Top with chocolate chips. Serve immediately or refrigerate and serve cold.

EXPERT TIPS

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Expert Tips

Add 1 teaspoon grated lemon peel and 1 tablespoon lemon juice to make a lemony cheesecake filling.

Instead of chocolate chips, top cookie cups with fresh blueberries or sliced strawberries.

Nutrition Information

Review & Comments

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alisonmallorymom

report Posted Apr. 24, 2013 9:18 AM

I have made these MANY times and I never let them cool completely in the pan; when they are safe enough to touch, I remove them from the pan and allow them to finish cooling on a baking rack.

adenny4356

report Posted Apr. 23, 2013 7:31 PM

I found it was easier to bake the cookies on a cookie sheet for 10 minutes and, as soon as you take them out of the oven, place them in the mini muffin pan. Use a spoon to squish them down into the holes. They weren't as hard and it was a lot easier than baking them in the muffin pan. I used the package of cookie dough that makes 24 cookies. And I also sprayed my muffin pan before I put the warm cookies in it. Good luck!

Beth_L57

report Posted Apr. 20, 2013 5:39 PM

I'm feeling a little foolish but the recipe states to put "cookie rounds" into the muffin pan but, unless I bought the wrong cookies, I'm not sure what a cookie round is supposed to be. Is it a 1" ball or something else? I'm in the process of making these now and I guess I can only hope they'll turn out.

mjw436

report Posted Mar. 30, 2013 10:19 PM

These are terrible. They don't come out of the pan at all. I would not recommend them. It's too much dough for a mini-muffin tin, spills over the top and then breaks apart. Really mad I wasted good cookie dough on this.

Travler123

report Posted Mar. 22, 2013 1:13 PM

Made these and did a small change. Used 2 cookie packages. 1/3 I topped with peacn slivers. Next third I topped with a mixture of conf sugar and cocoa. Third third I topped with white chocolate bits and the conf sugar cocoa powder topping. Shared with friends and family. All gone. Great treat. Quick and easy. Very adaptable to different toppings.