Cheesecake Cookie Cups

Pat Duran

By
@kitchenChatter

I just knew I would have to share this recipe pinched from Pillsbury.com that arrived in my e-mail today.. these look so easy- and who would have thought to do this but bloggers Adam and Joanne Gallagher from Taste of Home. They make these with chocolate chip cookie cups and rich cheesecake filling..So get started and make some!
JUST THINK OF ALL THE OTHER THINGS YOU CAN PUT INTO THESE COOKIE CUPS!
Like ice cream or pudding or jello or pie filling or cool whip with fresh fruit....etc.


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Comments:

Serves:

makes 12 mini cakes

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

14 oz
pkg. pillsbury simply refrigerated chocolate chip cookies
4 oz
cream cheese, softened
3 Tbsp
unsalted butter, softened
3/4 tsp
vanilla extract
1 1/4 c
powdered sugar
3 Tbsp
mini semi-sweet chocolate chips

Directions Step-By-Step

1
Heat oven to 350^. Spray 12 mini muffin cups with cooking spray. Place one cookie dough round in each muffin cup. In bottom and up sides.
2
Bake 12-15 minutes or until golden brown. Press end of wooden spoon handle into center of each cookie cup to deflate, if necessary. Cool completely in pan, about 20 minutes.
3
In a medium bowl, beat cream cheese, butter and vanilla with electric mixer 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 or other toppings. Serve immediately or chill and serve cold.
5
Note: Add 1 teaspoon grated lemon peel and 1 Tablespoon lemon juice to make a lemony cheesecake filling . Instead of chips, top with fresh blueberries or sliced strawberries.

About this Recipe

Course/Dish: Cookies, Puddings, Chocolate
Main Ingredient: Flour
Regional Style: American