Cheesecake Cookie Cups Recipe

Introduction

Cheesecake Cookie Cups are a delightful treat combining rich cream cheese filling with soft, warm cookie shells. Perfect for parties or an indulgent snack, these bite-sized desserts are as fun to make as they are to eat.

Ingredients

• 1 tube (18 oz.) refrigerated chocolate chip cookie dough
• 8 oz. cream cheese, softened
• 4 Tbsp. butter, softened
• 1 tsp. vanilla extract
• 2½ cups confectioners’ sugar
• Sprinkles for topping

Instructions

1. Step 1: Roll about one tablespoon of the dough in your hands to form a ball. Place each ball into an ungreased mini muffin pan. Press the dough balls into the bottom and up the sides of each muffin cup to form a shell.
2. Step 2: Bake at 350°F (175°C) for 8-10 minutes until lightly browned. Immediately after removing from the oven, use the end of a wooden spoon handle to gently reshape the center of each cookie cup. Let cool for about five minutes in the pan before transferring to a cooling rack.
3. Step 3: In a large bowl, beat the cream cheese, butter, and vanilla extract with an electric mixer until smooth and creamy. Gradually add the confectioners’ sugar and continue beating until fully combined.
4. Step 4: Transfer the cream cheese mixture to a piping bag and fill each cooled cookie cup. If you don’t have a piping bag, use a plastic bag with a corner cut off or spoon the mixture in.
5. Step 5: Decorate the tops with sprinkles, if desired. Store the cheesecake cookie cups in the refrigerator until ready to serve.

Tips & Variations

• For a festive touch, customize sprinkles to match holiday or party themes.
• Try using sugar cookie dough instead of chocolate chip for a different flavor profile.
• If you prefer a tangier filling, add a teaspoon of lemon zest to the cream cheese mixture.
• Allow the cookie cups to fully cool before adding the filling to prevent melting.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. If preferred, bring to room temperature for about 15 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups a day in advance and store them in an airtight container at room temperature. Fill with the cream cheese mixture just before serving to keep the texture fresh.

What can I use instead of sprinkles?

For a different topping, try mini chocolate chips, crushed nuts, or a drizzle of melted chocolate. Fresh fruit like raspberries or blueberries also pairs nicely with the creamy filling.

Cheesecake Cookie Cups Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

Delightfully easy and fun to make, these Cheesecake Cookie Cups feature a buttery chocolate chip cookie base baked into mini muffin pans and filled with a creamy, vanilla-infused cheesecake filling. Topped with sprinkles, they make the perfect bite-sized dessert for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 mini cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cups

• 1 tube (18 oz.) refrigerated chocolate chip cookie dough

Cheesecake Filling

• 8 oz. cream cheese, softened
• 4 Tbsp. butter, softened
• 1 tsp. vanilla extract
• 2½ cups confectioners’ sugar
• Sprinkles for topping

Instructions

1. Prepare Cookie Dough: Roll about one tablespoon of the refrigerated chocolate chip cookie dough in your hands to form a ball. Place each ball into an ungreased mini muffin pan, continuing until all dough is used.
2. Shape and Bake: Press the dough balls gently into the bottom and up the sides of each muffin cup to form small cup shapes. Bake the cookie cups in a preheated oven at 350°F (175°C) for 8-10 minutes or until they are lightly browned around the edges.
3. Reshape Cups: Immediately upon removing the cookie cups from the oven, use the end of a wooden spoon handle to gently press the centers down to reshape and deepen the cups. Allow the cookie cups to set and cool for about five minutes in the pan before transferring them to a wire cooling rack.
4. Make Cheesecake Filling: While the cookie cups are cooling, combine the softened cream cheese, softened butter, and vanilla extract in a large bowl. Using an electric mixer, beat until the mixture is smooth and creamy. Gradually add the confectioners’ sugar while continuing to beat until fully incorporated and the filling is smooth.
5. Fill the Cups: Transfer the cheesecake mixture to a piping bag or a plastic bag with the tip cut off (or use a spoon). Pipe or spoon the filling evenly into each cooled cookie cup.
6. Add Toppings: Sprinkle the tops of the filled cookie cups with your choice of decorative sprinkles for a festive look.
7. Chill and Serve: Store the finished cheesecake cookie cups in the refrigerator to keep the filling firm until ready to serve. Enjoy chilled for the best taste and texture.

Notes

• Use room temperature cream cheese and butter for a smoother filling.
• You can use any flavored sprinkles to match different occasions.
• Make sure cookie cups are fully cooled before adding the cheesecake filling to prevent melting.
• Store cookie cups in an airtight container in the refrigerator for up to 3 days.
• For easier removal, cool the cookie cups in the pan before transferring to a rack.

Keywords: Cheesecake cookie cups, mini cheesecake desserts, chocolate chip cookie cups, easy dessert cups, no-bake cheesecake filling