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Cheesecake Cookie Cups

  • Prep 15 min
  • Total 55 min
  • Servings 12

If you're wondering how chocolate chip cookies could ever be more delicious, the answer is simple—fill them with cheesecake! This clever recipe gets a quick shortcut with Pillsbury Simply… refrigerated chocolate chip cookies. MORE + LESS -

Inspired Taste Inspired Taste
December 11, 2013

Ingredients

1
package (14 oz) Pillsbury™ Simply…® refrigerated chocolate chip cookies
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons unsalted butter, softened
3/4
teaspoon vanilla
1 1/4
cups powdered sugar
3
tablespoons miniature semisweet chocolate chips

Steps

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  • 1
    Heat oven to 350°F. Spray 12 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
  • 2
    Bake 15 to 20 minutes or until golden brown. Press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
  • 3
    In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until light and fluffy, about 1 minute. Gradually add powdered sugar, beating after each addition.
  • 4
    Carefully remove cookie cups from pan. Spoon cheesecake filling into center of each cup. Top with chocolate chips. Serve immediately or refrigerate and serve cold.

Expert Tips

  • Add 1 teaspoon grated lemon peel and 1 tablespoon lemon juice to make a lemony cheesecake filling.
  • Instead of chocolate chips, top cookie cups with fresh blueberries or sliced strawberries.

Nutrition Information

No nutrition information available for this recipe

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