Just when you thought you’d have to choose between eating cookies OR cheesecake, along comes these Cheesecake Cookie Cups to make all your dessert dreams come true! The best part about these simple desserts is that you get the delicious flavor of BOTH treats in every single bite!
Cheesecake Cookie Cups
With just five simple ingredients needed to make this sweet treat, you literally can’t go wrong. These are great for a quick snack, a fun birthday surprise, or a great way to greet the kids when they’re getting home from school.
Since they’re tiny but mighty, you don’t have to feel guilty about grabbing one for each hand as you’re walking by the kitchen. Just be ready – these little cookie cups are addictive and you’ll find them gone before you even realized what happened!
The kids tell me that they love the crispy outer edge paired with the creamy centers, and I’d say that I’d agree as well. Although, when I’m popping the whole thing in my mouth at once, all the flavors and textures tend to just be quite the perfect blend!
Ingredients needed to make Cookie Cheesecake Cups
How to make Cheesecake Cookie Cups:
Tips for Making Cheesecake Cookie Cups
Make sure that you let the cookie cups cool down all the way so that the cheesecake mixture doesn’t melt. If you try and fill them why the cookies are hot or warm, the cheesecake mixture will become a runny mess.
These cheesecake cookie cups are a fast and tasty dessert!
- 1 Tube Pre-made Cookie Dough
- 8oz Cream Cheese, softened at room temperature
- 1 cup Heavy Whipping Cream, 35%
- 1/2 cup White Sugar
- 1 teaspoon Vanilla Extract
- Chocolate Chips, optional drizzle
Preheat oven to 350F.
Line a muffin tray with silicone baking liners.
Divide the pre-made cookie dough into 12 equal portions and then press each portion into a cupcake liner, pressing to line the sides of the cup to form your cookie cup.
Bake the shaped cookie cups for 12-15 minutes until lightly golden.
Allow the cookie cups to cool as you prepare the cheesecake filling.
Place the cream cheese in a medium-sized bowl and beat with an electric mixer for 1 minute to soften. Set aside.
Place the heavy whipping cream in a large bowl and beat for 4-5 minutes until the cream is fluffy (it will have a cloud-like appearance).
Gently beat in the sugar, vanilla extract, and softened cream cheese, being careful not to overbeat as this will deflate the whipping cream.
If the cookie cups are not cool yet, place the cheesecake filling in the fridge until ready for the next step.
Once the cookie cups are cool, scoop the cheesecake filling into a piping bag and snip off the tip.
Fill each cookie cup with approximately 1.5 Tablespoons of the cream cheese filling.
Once all cookie cups are filled, place them in the fridge to set.
If you want to add a chocolate drizzle, place the chocolate chips in a small microwave-safe bowl and heat for 25 seconds. Stir and reheat as needed until chocolate is completely melted.
Scoop the melted chocolate into a piping bag and make a very small cut for the tip. Drizzle the melted chocolate over the cheesecakes - the chocolate will set very quickly since the cheesecakes will be cold from the fridge.
Refrigerate until ready to serve.
Amount Per Serving: Calories: 196Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 74mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 2g