Cheesecake Cookie Cups

Delicious bites that combine cheesecake and chocolate chip cookies into perfect, portable desserts with a rich filling and chewy cookie shell.

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Prep Time 10

Cook Time 17

Total Time 27

Servings: 24 cups

Course: Dessert, Snack

Cuisine: American

Calories: 130

For the Cookie Shell

1 package 16 oz package store-bought chocolate chip cookie dough Nestlé Toll House recommended

For the Cheesecake Filling

1 block 8 oz block cream cheese Must be softened (Philadelphia is a great choice)
1 cup powdered sugar Sifted for a smooth filling
1/3 cup heavy whipping cream Adds luxurious creaminess
1 tsp vanilla extract Use pure vanilla for the best flavor

For the Topping

Preparation

Preheat your oven to 350°F (175°C) and generously spray a mini (24-cup) muffin tin with cooking spray.
Slice your cookie dough into 24 equal squares and place one square into each muffin tin cavity; press down gently.

Baking

Bake for 15–17 minutes until lightly golden.
Immediately after removing from the oven, use the handle of a wooden spoon to press down in the center of each cookie to create a 'well.' Set aside to cool completely.

Filling

In a medium bowl, whisk the softened cream cheese, powdered sugar, heavy cream, and vanilla until smooth and creamy.
Use a piping bag (or a Ziploc bag with the corner cut off) to fill each cooled cookie cup generously.

Garnishing

Ensure cream cheese is at room temperature for a silky filling. Bake cookie shells a day in advance for best results.