Best Cheesecake Cookie Cups Recipes

CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

CHOCOLATE PECAN CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
• PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.

CHEESECAKE COOKIE CUPS RECIPE BY TASTY

Steps:

• 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!

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.

CHERRY-ALMOND CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees.
• Line a 12 count muffin tin with cupcake liners.
• Place 1 round of cookie dough in each lined cup.
• Bake for 10 minutes.
• Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
• Pour 3 T.
• cream cheese mixture over each cookie in a cup.
• Bake for an additional 15 minutes or until set.
• Cool completely on a wire rack.
• Top with cherry pie filling and sprinkle with blanched almonds.
• Chill in the fridge for 1 hour.
• Garnish with chocolate curls.

GINGERBREAD CHEESECAKE COOKIE CUPS BY JASMINE RECIPE BY TASTY

Steps:

• In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy, about 3 minutes. Add the egg, molasses, and vanilla, and beat until combined, 2 minutes.
• In a medium bowl, stir together the flour, ginger, nutmeg, cinnamon, cloves, salt, and baking soda.
• Add the dry ingredients to the wet ingredients, one-third at a time, and mix until just combined. Chill the dough in the refrigerator for 45-60 minutes.
• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
• Divide the cookie dough into 12 equal portions and roll into balls. Press a dough ball into the bottom of each prepared muffin cup, pressing against the bottom and up the sides. Freeze for 10-15 minutes, until solid.
• Bake the cookie cups for 10-12 minutes, or until baked through. Remove from the oven and let cool completely.
• Meanwhile, make the cheesecake filling: In a medium bowl, whip together the cream cheese, heavy cream, vanilla, powdered sugar, brown sugar, ginger, and cinnamon with an electric hand mixer until smooth, about 5 minutes. Transfer the filling to a piping bag fitted with your tip of choice and refrigerate for about 10 minutes.
• Fill the cookie cups with the cheesecake filling. Garnish with holiday sprinkles and/or a sprinkle of cinnamon and/or white chocolate shavings. Refrigerate until ready to serve.
• Enjoy!

PECAN CARAMEL CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

PECAN CARAMEL CHEESECAKE COOKIE CUPS RECIPE - (4.3/5)

Steps:

• Preheat oven to 325*. Paper line 24 muffin cups. Cut each square of dough in half. Place one piece of dough into each muffin cup. Bake for 10-12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15-18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top with caramel topping, pecans and morsels.

CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees.
• Paper-line 12 muffin cups.
• Place one piece of cookie dough in each muffin cup.
• Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
• Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
• Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
• Bake for additional 15 to 18 minutes, or until set.
• Cool completely in pan on wire rack.
• Top with pie filling.
• Refrigerate for 1 hour.

COOKIE BUTTER CHEESECAKE BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
• Make brownie batter as directed on box. Set aside.
• In medium bowl, mix cream cheese, sugar, vanilla and egg. Scoop 1/4 cup of the cream cheese mixture into a separate bowl, and stir in cookie butter.
• Divide brownie batter among muffin cups--about three-fourths full. Top each cup with cream cheese mixture, followed by cookie butter mixture, and swirl with knife.
• Bake about 25 minutes or until toothpick inserted in center comes out mostly clean. Cool completely before serving.

CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees. Paper-line 24 muffin cups. Divide dough and place one piece of cookie dough in each muffin cup.
• Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
• Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
• Bake for additional 15 to 18 minutes, or until set. Cool completely in pan on wire rack.
• If desired, stir into pie filling the 1/4 teaspoon almond extract. Top cups with pie filling. Refrigerate for 1 hour and even better if refrigerated overnight.

CHEESECAKE COOKIE CUPS

Steps:

• 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.