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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Toppings: Decorate the tops of the filled cookie cups with sprinkles as desired for a festive touch.
- 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
