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Cheesecake Cookie Cups Recipe

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This Cheesecake Cookie Cups recipe creates delicious bite-sized treats, featuring a soft, chewy cookie base topped with a rich and creamy cheesecake filling. Perfect for parties, holidays, or anytime you're craving cheesecake in a fun, handheld form. These easy-to-make cheesecake cookie cups are sure to impress!

Ingredients

Scale

For the Cookie Base:

  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips (optional)

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

For Topping (Optional):

  • Fresh fruit, chocolate chips, or fruit preserve

Instructions

  • Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line with cupcake liners.
  • Make the Cookie Base: In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract and beat until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Stir in the mini chocolate chips if using.
  • Form the Cookie Cups: Roll the cookie dough into 12 equal balls and place one in each muffin cup. Use your fingers or the back of a spoon to press the dough evenly into the bottom and up the sides of each cup, creating a well for the cheesecake filling.
  • Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
  • Fill the Cookie Cups: Spoon the cheesecake filling into each cookie cup, filling about ¾ of the way full.
  • Bake: Bake for 12-15 minutes, or until the cookie edges are golden and the cheesecake filling is set.
  • Cool and Serve: Let the cheesecake cookie cups cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Top with fresh fruit, chocolate chips, or fruit preserves if desired, and serve!

Notes

  • Make-Ahead Tip: These cookie cups can be made a day in advance and stored in the fridge.
  • Topping Variations: Try topping with caramel drizzle, whipped cream, or crushed cookies for a fun twist.
  • Storage: Store in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://cookingwithsandra.com/cheesecake-cookie-cups-recipe/