Cheesecake Cookie Cups Recipe

Introduction

Cheesecake Cookie Cups are a delightful treat combining the rich flavors of chocolate chip cookies and creamy cheesecake. These bite-sized desserts are perfect for parties or an indulgent snack anytime.

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 (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Roll about one tablespoon of cookie dough into a ball and place it into an ungreased mini muffin pan. Repeat with the remaining dough, pressing each ball into the bottom and up the sides of each muffin cup to form a cup shape.
2. Step 2: Bake the cookie cups for 8-10 minutes or until they are lightly browned. Immediately after removing from the oven, use the end of a wooden spoon handle to gently reshape the centers if needed. Allow to cool in the pan for about five minutes before transferring to a cooling rack.
3. Step 3: In a large bowl, beat the softened 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 (or use a plastic bag or spoon) and fill each cooled cookie cup with the cheesecake filling.
5. Step 5: If desired, sprinkle the tops with colorful sprinkles for a festive touch.
6. Step 6: Store the cheesecake cookie cups in the refrigerator until ready to serve.

Tips & Variations

• For a different flavor, try using peanut butter or sugar cookie dough instead of chocolate chip.
• Chill the cookie cups before adding the filling to help them hold their shape better.
• If you don’t have a piping bag, a zip-top bag with a small corner cut off works well for filling.
• Add fresh fruit or a drizzle of chocolate on top to enhance flavor and presentation.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume within this time. If desired, bring to room temperature for 10 minutes before serving. These cups do not freeze well due to the creamy filling.

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. Add the cheesecake filling just before serving for the freshest taste and best texture.

What if I don’t have mini muffin pans?

If mini muffin pans are not available, you can use silicone mini muffin molds or regular muffin pans, adjusting the dough amount accordingly and baking a bit longer. Just keep an eye on them to prevent overbaking.

Cheesecake Cookie Cups Recipe

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Cheesecake Cookie Cups are delightful mini treats combining a crisp chocolate chip cookie shell with a creamy, sweetened cream cheese filling, perfect for parties or an indulgent snack.

• 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

Topping

• Sprinkles for topping

Instructions

1. Prepare Cookie Dough: Roll about one tablespoon of the cookie dough into a ball using your hands.
2. Form Cookie Cups: Place the dough balls into an ungreased mini muffin pan. Press each ball into the bottom and up the sides to create a cup shape.
3. Bake: Bake the pressed dough cups in a preheated oven at 350°F (175°C) for 8-10 minutes or until lightly browned.
4. Reshape Cups: Immediately after baking, use the end of a wooden spoon handle to gently press and reshape the center of each cookie cup, creating space for the filling. Allow them to cool in the pan for about five minutes, then transfer to a cooling rack.
5. Make Filling: In a large bowl, beat together softened cream cheese, butter, and vanilla extract with an electric mixer until smooth and creamy. Gradually beat in the confectioners’ sugar until fully incorporated.
6. Fill Cups: Transfer the cream cheese mixture to a piping bag or use a spoon to fill each cookie cup with the cheesecake filling.
7. Add Toppings: Sprinkle decorative sprinkles over the filled cookie cups as desired.
8. Store: Refrigerate the filled cookie cups until ready to serve to keep the filling firm and fresh.

Notes

• Make sure the cream cheese and butter are softened to avoid lumps in the filling.
• Use ungreased mini muffin pans to help the cookie dough form sturdy cups.
• Press the dough evenly to ensure uniform baking and thickness.
• Can be stored in the refrigerator for up to 3 days for best freshness.
• Substitute chocolate chip cookie dough with other flavors if desired for a different twist.

Keywords: cheesecake cookie cups, mini desserts, chocolate chip cookie cups, cream cheese filling, party treats