Cheesecake Cookie Cups

9 Ratings

23 Comments

Prep 15 min
Total 55 min
Ingredients 6
Servings 12

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Ingredients

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

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

tablespoons unsalted butter, softened

3/4

teaspoon vanilla

1 1/4

cups powdered sugar

tablespoons miniature semisweet chocolate chips

Steps

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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.

Notes

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Expert Tips

Did you know? Pillsbury has a gluten free cookie dough.
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.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 170mg; 7%
Potassium: 25mg; 1%
Total Carbohydrate: 35g; 12%
Dietary Fiber 0g 0% Sugars 26g
Protein: 1g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.