Cookie Cheesecake Cups

March 18, 2012

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!

First up, bake your cookies.

You can use any flavor cookie dough and you don’t have to use the large cookies like I did, but if you do, you’ll have to bake them for a little longer than the directions indicate. Pillsbury cookie dough is my go to brand.

Bake for 10-12 minutes or until almost cooked through

and spread to the sides.

Once you put the cheesecake mixture on top, you’ll be baking

them for another 18 minutes and they will be completely baked through.

Once baked and totally cooled, you can top with your favorite cheesecake topper. I like traditional cherry pie filling but since my daughter is allergic to cherries, I opted for strawberry filling. Anything you think will taste great with chocolate will do. A simple drizzle of fudge would be tasty too.

Don’t be afraid to experiment…you got this!

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

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

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.

Comments

Amalia says:

March 28, 2012 at 5:25 pm

Wow, these look great! I love the idea of using cookie dough for the base of mini cheesecakes. They definitely look professional! Beautifully done

Roberta says:

September 21, 2012 at 3:08 pm

The directions simply say “muffin cups” but does not specify size. I assume these are the mini tins. Is that right or did you use regular sized tins?

Buttercream Bakehouse says:

September 21, 2012 at 6:12 pm

Yes, standard muffin tins.

Anonymous says:

December 16, 2012 at 3:44 pm

Confusing…….recipe calls for one package of cookie dough (which comes in 12 pieces) but then you say to place one piece of dough in each of 24 muffin cups. Do you split each piece of dough in half? Does this make 12 or 24 cheesecakes?

Buttercream Bakehouse says:

December 17, 2012 at 10:47 am

The cookie dough that I purchased came in 24 pieces.

Anonymous says:

December 17, 2012 at 3:36 pm

Do u have any suggestions on how to make these into mini cheesecakes? I would love to do this using my mini muffin tin.

Buttercream Bakehouse says:

December 17, 2012 at 7:32 pm

To make into mini cheesecakes all you would have to do is break each piece of cookie dough in half. Enough to fill the bottom and a little up the sides. It doesn’t have to be an exact measurement.