If you are looking for a quick and impressive dessert with professional looking results, then I have just the recipe to tuck into your baking repertoire. With just six basic ingredients, an oven and a mixer you’ll have a tasty dessert that looks almost too pretty to eat. The crust is store bought cookie dough that makes it a snap to assemble and “Oh, so yummy”! Just plop the pre-cut slices into a lined muffin tin and bake as directed. Then whip up the cream cheese mixture, scoop on top of the cookie and pop back into the oven. Once cooled, top with canned pie filling (any flavor will do) and you have yourself a delectable treat that anyone would die for. It’s THAT GOOD!
Cookie Cheesecake Cups
- 1 pkg. (16.5 oz.) refrigerated pre-cut cookie dough (I used Pillsbury chocolate chip)
- 2 pkgs. (8 oz. each) cream cheese, room temperature
- 1 can (14 oz.) sweetened condensed milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 can (21 oz.) cherry pie filling or any topping you wish
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.