Cheesecake Cookie Cups Recipe

Introduction

Cheesecake cookie cups combine the best of both worlds: soft, chewy chocolate chip cookies shaped into mini cups filled with creamy cheesecake filling. These delightful treats are perfect for parties or a sweet snack any time you crave something indulgent but bite-sized.

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 your oven to 350°F. Roll about one tablespoon of cookie dough into a ball and place it into each cup of an ungreased mini muffin pan. Press the dough balls firmly into the bottom and up the sides of each cup to form a hollow shell. Repeat with all the dough balls.
2. Step 2: Bake the cookie shells 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 press and reshape the center of each cup to ensure a nice cavity for the filling.
3. Step 3: Let the cookie cups cool in the tin for about five minutes, then transfer them to a wire rack to cool completely.
4. Step 4: In a large bowl, beat the softened cream cheese, butter, and vanilla extract together with an electric mixer until smooth and creamy. Gradually add the confectioners’ sugar and continue beating until fully combined and fluffy.
5. Step 5: Spoon or pipe the cheesecake filling into each cooled cookie cup. If using sprinkles, add them on top while the filling is still soft.
6. Step 6: Chill the cheesecake cookie cups in the refrigerator until set and firm before serving.

Tips & Variations

• For a tangier filling, add a tablespoon of lemon juice or sour cream to the cream cheese mixture.
• You can use different cookie dough flavors such as sugar cookie or peanut butter for variety.
• To make piping easier, chill the filling briefly so it thickens slightly before filling the cups.
• Decorate with fresh fruit or chocolate drizzle instead of sprinkles for a different look.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 4 days. If you want to prepare them ahead, assemble them but wait to add sprinkles until serving. When ready to eat, let them sit at room temperature for 10-15 minutes to soften slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough for this recipe?

Yes, homemade cookie dough works well. Just be sure the dough is chilled enough to hold its shape when pressed into the muffin pan.

Can these be frozen?

Yes, you can freeze the assembled cheesecake cookie cups in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before serving.

Cheesecake Cookie Cups Recipe

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★★★★★

4.4 from 105 reviews

• Author: Olivia
• Total Time: 25 minutes
• Yield: 24 mini cheesecake cookie cups 1x

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Description

Cheesecake Cookie Cups combine the best of both worlds – soft, baked chocolate chip cookie shells filled with a smooth, creamy cheesecake filling. These delightful bite-sized treats are perfect for parties, special occasions, or whenever you want an indulgent dessert that’s easy to make and utterly delicious.

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Ingredients

Scale 1x2x3x

Cookie Shells

• 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 (optional)

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Instructions

1. Shape Cookie Dough: Roll about one tablespoon of the chocolate chip cookie dough into a ball using your hands. Place each ball into an ungreased mini muffin pan, pressing the dough into the bottom and up the sides to form a cup shape.
2. Bake Cookie Cups: Bake the cookie dough cups in a preheated oven at 350°F (175°C) for 8-10 minutes or until they are lightly browned on the edges.
3. Reshape Centers: Right after removing the cookie cups from the oven, use the end of a wooden spoon handle to gently press and reshape the centers of the cookie cups to create space for the filling. Let them cool and set for about five minutes in the pan before transferring to a cooling rack.
4. Prepare Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese, butter, and vanilla extract together until smooth and creamy. Gradually add the confectioners’ sugar and continue mixing until fully incorporated and the mixture is silky.
5. Fill Cookie Cups: Transfer the cheesecake filling into a piping bag or a resealable plastic bag with one corner cut off. Pipe the filling into each cooled cookie cup. Alternatively, use a spoon if no piping tool is available.
6. Add Toppings: Optionally, decorate the tops of the filled cookie cups with sprinkles for a festive touch.
7. Chill and Store: Refrigerate the cheesecake cookie cups until ready to serve to allow the filling to set nicely. Store any leftovers in the refrigerator.

Notes

• Make sure the cream cheese and butter are softened to room temperature for a smooth filling.
• Press the cookie dough evenly into the muffin cups to prevent cracks and ensure sturdy cups.
• You can use festive or themed sprinkles to customize these treats for holidays or parties.
• Store in an airtight container in the refrigerator for up to 3 days for best freshness.
• If you prefer, you can experiment with different cookie dough flavors or add mini chocolate chips inside the filling for texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cheesecake Cookie Cups, chocolate chip cookie dessert, mini cheesecake treats, easy holiday dessert, bite-sized cheesecake, cookie cups recipe