Cheesecake Cookie Cups Recipe

Introduction

Cheesecake Cookie Cups are a delightful treat that combines the best of cookies and cheesecake in one bite-sized dessert. These easy-to-make cups feature a chocolate chip cookie crust filled with a creamy, sweet cheesecake filling, perfect for parties or a fun snack.

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: Roll about one tablespoon of cookie dough into a ball and place it in each cup of an ungreased mini muffin pan. Press the dough to form a cup shape by flattening the bottom and pushing it up the sides. Repeat with remaining dough. Bake at 350°F until lightly browned, about 8-10 minutes.
2. Step 2: Right after baking, use the end of a wooden spoon handle to gently press the center of each cookie cup to reshape it. Let the cookie cups cool in the pan for about five minutes, then transfer 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 well combined.
4. Step 4: Transfer the cream cheese mixture into a piping bag, or use a plastic bag with the tip cut off, or a spoon to fill each cooled cookie cup with the cheesecake filling.
5. Step 5: If desired, sprinkle the tops of the filled cups with colorful sprinkles for a festive touch.
6. Step 6: Place the cheesecake cookie cups in the refrigerator to chill and set before serving.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture.
• Try using white chocolate chips or peanut butter chip dough for a different twist.
• Make sure the cream cheese and butter are fully softened for a smooth filling.
• If you don’t have a piping bag, a spoon works just fine for filling the cups.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Before serving, allow them to sit at room temperature for about 10 minutes for the filling to soften slightly. These cups can also be frozen; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough instead of store-bought?

Yes, you can use your favorite homemade chocolate chip cookie dough. Just make sure it’s chilled enough to shape easily and follow the same baking instructions.

How do I prevent the cookie cups from spreading too much while baking?

Pressing the dough firmly into the mini muffin pan cups and chilling the dough before shaping can help maintain their shape and prevent spreading.

Cheesecake Cookie Cups Recipe

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★★★★★

4.9 from 147 reviews

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

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Description

Delicious and easy-to-make Cheesecake Cookie Cups that combine the rich creaminess of cheesecake filling with a soft chocolate chip cookie crust. Perfect for parties, snacks, or a fun dessert treat. These mini cups are baked to golden perfection and topped with sweet cream cheese filling and colorful sprinkles.

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Ingredients

Scale 1x2x3x

Cookie Cup Base

• 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

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Instructions

1. Form Cookie Cups: Roll about one tablespoon of the refrigerated chocolate chip cookie dough into a ball. Place each ball into an ungreased mini muffin pan, pressing the dough to cover the bottom and up the sides of each muffin cup to form a cup shape.
2. Bake Cookie Cups: 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 Cookie Cups: Immediately after removing the muffin pan from the oven, use the end of a wooden spoon handle to gently press down the center of each cookie cup to maintain the cup shape. Allow them to cool and set for about five minutes in the pan before transferring to a cooling rack to cool completely.
4. Prepare Cheesecake Filling: In a large bowl, beat together the softened cream cheese, softened butter, and vanilla extract using an electric mixer until the mixture is smooth and creamy. Gradually add the confectioners’ sugar, continuing to beat until fully incorporated and smooth.
5. Fill Cookie Cups: Transfer the cheesecake filling to a piping bag (or a plastic bag with a corner cut off) and pipe the filling into each cooled cookie cup. Alternatively, use a spoon to fill if you don’t have a piping bag.
6. Add Toppings: Sprinkle colorful sprinkles on top of the cream cheese filling for decoration if desired.
7. Chill and Serve: Store the cheesecake cookie cups in the refrigerator until ready to serve to keep the filling firm and delicious.

Notes

• Make sure the cream cheese and butter are softened to room temperature for easy mixing and a smooth filling.
• You can use any variety of sprinkles or omit them completely according to preference.
• Do not grease the mini muffin pan; the cookie dough has enough fat to prevent sticking.
• Chill the finished cookie cups for at least 1 hour to let the filling set properly.
• These cups can be stored in the refrigerator for up to 3 days.

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

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