Cheesecake Cookie Cups Recipe

Introduction

Cheesecake Cookie Cups are a delightful treat that combines the best of two favorites: rich cheesecake and soft chocolate chip cookies. These bite-sized desserts are perfect for parties or an easy sweet snack. With just a few simple ingredients and no baking required for the filling, they’re a fun and approachable recipe for home bakers.

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 cookie dough into a ball. Place each ball into an ungreased mini muffin pan and press the dough into the bottom and up the sides to form a cup shape. Bake at 350°F until lightly browned, about 8–10 minutes.
2. Step 2: Right after removing the cookie cups from the oven, use the end of a wooden spoon handle to gently press and reshape the center of each cup. Let them 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 with the tip cut off. Pipe or spoon the filling into each cooled cookie cup.
5. Step 5: Add sprinkles on top of the filled cookie cups for a festive touch.
6. Step 6: Store the cheesecake cookie cups in the refrigerator until ready to serve.

Tips & Variations

• For easier filling, chill the cream cheese mixture for 15 minutes before piping.
• Try adding fresh fruit like raspberries or blueberries on top for a burst of flavor.
• Use your favorite cookie dough flavor such as sugar cookie or peanut butter for a twist.
• If you don’t have a piping bag, a spoon works perfectly to fill the cups.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. They are best served chilled but can be brought to room temperature for 10 minutes before eating if desired. Avoid freezing, as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, homemade cookie dough works well. Just make sure it’s chilled and firm enough to shape into cups without losing structure during baking.

How do I prevent the cookie cups from shrinking?

Pressing the centers immediately after baking while they are still warm helps the cookie cups hold their shape and prevents shrinking as they cool.

Cheesecake Cookie Cups Recipe

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★★★★★

4.5 from 84 reviews

• Author: Lana
• Total Time: 20 minutes
• Yield: 24 servings 1x

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Description

Delicious and easy-to-make Cheesecake Cookie Cups combine the best of two treats: soft, warm chocolate chip cookie cups filled with a creamy vanilla cheesecake filling. Perfect for parties or a sweet snack, these mini desserts are baked in a muffin pan and topped with festive sprinkles for a fun and appealing presentation.

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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

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Instructions

1. Prepare Cookie Cups: Roll about one tablespoon of the refrigerated chocolate chip cookie dough into a ball. Place each dough ball in an ungreased mini muffin pan. Press the dough into the bottom and up the sides of each muffin cup to form a cup shape.
2. Bake Cookie Cups: Bake the cookie dough cups 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 press and reshape the center of each cookie cup to enhance the cup shape.
3. Cool Cookie Cups: Allow the cookie cups to set and cool in the muffin tin for about five minutes. Then transfer them carefully to a wire cooling rack to cool completely.
4. Make Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese, softened butter, and vanilla extract together until smooth and creamy. Gradually add the confectioners’ sugar while continuing to beat until the filling is smooth and fluffy.
5. Fill Cookie Cups: Transfer the cheesecake filling to a piping bag (or a plastic bag with the corner cut off, or use a spoon) and pipe or spoon the mixture into each cooled cookie cup to fill them generously.
6. Add Toppings: Decorate the tops of the filled cookie cups with sprinkles as desired for a festive touch.
7. Store: Refrigerate the cheesecake cookie cups until ready to serve to keep the filling firm and fresh.

Notes

• Make sure the cream cheese and butter are softened to room temperature for easy mixing and a smooth filling.
• Do not grease the mini muffin pan; the cookie dough typically has enough fat to prevent sticking.
• You can substitute sprinkles with mini chocolate chips or crushed nuts for different toppings.
• Store leftover cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days.
• For easier removal, use a nonstick mini muffin pan or line with mini paper liners.

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

Keywords: cheesecake cookie cups, chocolate chip cookie cups, mini cheesecake, dessert cups, easy cheesecake recipe, party desserts, baked cookie cups