Cheesecake Cookie Cups

9 Ratings

23 Comments

Prep 15 min
Total 55 min
Ingredients 6
Servings 12

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

Hide Images

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

Tips

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.

Nutritional Information

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.