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–+ servings
Cheesecake Cookie Cups

Cheesecake Cookie Cups: Bite-Sized Joy for Every Celebration

Cheesecake Cookie Cups are a delicious blend of cookies and cheesecake, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cups
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 package Refrigerated Chocolate Chip Cookie Dough Feel free to use homemade if you’re up for it.
For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure softened before mixing.
  • 2 tbsp Butter Use unsalted for better sweetness control.
  • 1 tsp Vanilla Extract Opt for pure extract for best taste.
  • 1 cup Confectioners’ Sugar A sugar-free equivalent also works well.
For the Decoration
  • to taste Sprinkles Add a festive flair according to the occasion.

Equipment

  • mini muffin pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Roll tablespoon-sized balls of the refrigerated chocolate chip cookie dough.
  3. Press each dough ball into the bottom and up the sides of the muffin pan, forming a cup shape.
  4. Place the muffin pan in the oven and bake for about 8-10 minutes.
  5. While the cookie cups cool, beat together the softened cream cheese, butter, and vanilla extract in a mixing bowl.
  6. Gradually add in the confectioners’ sugar while continuing to beat the mixture.
  7. Transfer the cheesecake filling into a piping bag or resealable plastic bag and fill each cookie cup.
  8. Sprinkle your favorite decorations atop the filled cookie cups.
  9. Let the finished Cheesecake Cookie Cups chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Store your Cheesecake Cookie Cups in an airtight container for up to 5 days or freeze for a month.

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