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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Toppings: Sprinkle colorful sprinkles on top of the cream cheese filling for decoration if desired.
- 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
