How to Make Cheesecake Cookie Cups

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour adds a nutty flavor and is gluten-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate offers health benefits and less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Preheat the oven to 325°F.

Place paper liners in 24 muffin cups.

Place one piece of Nestle Toll House refrigerated cookie dough in each cup (about a teaspoon if using homemade dough).

Bake for 10 to 12 minutes or until the cookie dough has spread to the edge of the cup.

While the cookie cups are baking, combine 2 packages of cream cheese, 1 can of sweetened condensed milk, 2 large eggs, and 2 teaspoons of vanilla extract in a mixing bowl.

Mix until smooth, using a stand mixer, hand mixer, or manual mixing.

Remove the cookie cups from the oven.

Scoop about 3 tablespoons of the cream cheese mixture over each cookie cup using a small ice cream scoop.

Bake for an additional 15 to 18 minutes or until set.

Allow the cookie cups to cool completely in the pan before removing them.

Top each cup with about 1 tablespoon of pie filling (cherry or favorite).

Refrigerate the cheesecake cookie cups for 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens