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Cheesecake Cookie Cups

by Steph Cozza

Ingredients

for 12 cups

  • 16 oz
    chocolate chip cookie dough (455 g)
  • 2 8-ounce packages
    225 g
    cream cheese, softened 225 g
  • ⅓ cup
    sugar (65 g)
  • 2 teaspoons
    vanilla extract
  • 8 oz
    whipped topping (225 g)
  • chocolate syrup, optional, for serving
  • fresh fruit, optional, for serving

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Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
  3. Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
  4. Bake for 10-15 minutes.
  5. In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
  6. Fold in the whipped topping.
  7. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
  8. Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
  9. Serve with chocolate syrup or fresh fruit.
  10. Enjoy!
 

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