Cheesecake Cookie Cups
featured in Ultimate Cheesecake Marathon
These bite-sized treats are a delightful mash-up of two beloved desserts: cheesecake and cookies. A buttery cookie crust is filled with creamy and tangy cheesecake filling, then topped with fresh berries for a bright and fruity finish or chocolate drizzle. Perfect for a party or a sweet indulgence.
Tasty Team
93% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 12 cups
- 16 oz chocolate chip cookie dough (455 g)
- 225 g cream cheese (225 g), softened
- ⅓ cup sugar (65 g)
- 2 teaspoons vanilla extract
- 8 oz whipped topping (225 g)
- chocolate syrup, optional, for serving
- 1 cup fresh fruit (175 g), optional, for serving
Nutrition Info
- Calories 248
- Fat 12g
- Carbs 31g
- Fiber 0g
- Sugar 22g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
- Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
- Bake for 10-15 minutes.
- In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
- Fold in the whipped topping.
- Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
- Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
- Serve with chocolate syrup or fresh fruit.
- Enjoy!
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