Name: Cheesecake Cookie Cups Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tube (18 oz.) refrigerated chocolate chip cookie dough; 8 oz. cream cheese, softened; 4 Tbsp. butter, softened; 1 tsp. vanilla extract; 2½ cups confectioners’ sugar; Sprinkles for topping

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Introduction

Cheesecake Cookie Cups are a delightful fusion of soft cookie crust and creamy cheesecake filling, perfect for bite-sized treats. These easy-to-make cups combine the best of both desserts in just a few simple steps.

There are eleven small cookie cups arranged on a white plate with ridged edges. Each cookie cup is golden brown, with a soft, slightly crumbly texture forming a round, hollow base and sides. Inside each cup is a smooth, creamy white frosting dollop, about one layer thick, topped with colorful round and rod-shaped sprinkles in bright colors like red, blue, green, yellow, orange, pink, and purple. The plate sits on a white marbled surface, with soft warm lights blurred in the foreground and a blue patterned background out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tube (18 oz.) refrigerated chocolate chip cookie dough
8 oz. cream cheese (softened)
4 Tbsp. butter (softened)
1 tsp. vanilla extract
2½ cups confectioners’ sugar
Sprinkles for topping

Instructions

Step 1: Roll about one tablespoon of the cookie dough in your hands to form a ball. Place each ball into an ungreased mini muffin pan. Press the dough balls into the bottom and up the sides of each muffin cup.
Step 2: Bake at 350°F (175°C) until lightly browned, about 8–10 minutes.
Step 3: Right after removing the pan from the oven, use the end of a wooden spoon handle to gently press the centers of the cookie cups to reshape them. Let them set and cool for about five minutes in the pan, then transfer to a cooling rack.
Step 4: In a large bowl, beat together the softened cream cheese, butter, and vanilla extract with an electric mixer until smooth and creamy.
Step 5: Gradually add the confectioners’ sugar, continuing to beat until the mixture is smooth.
Step 6: Transfer the cream cheese mixture to a piping bag and pipe it into the cooled cookie cups. If you don’t have a piping bag, use a plastic bag or a spoon to fill the cups.
Step 7: Add sprinkles on top of the cream cheese filling if desired.
Step 8: Store the cookie cups in the refrigerator until ready to serve.

Tips & Variations

Use flavored cookie dough like peanut butter or sugar cookie for different tastes.
Add a layer of fruit jam or fresh berries inside the cup before piping the cheesecake filling for a fruity twist.
Chill the cream cheese mixture briefly before piping to make filling easier to handle.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. For best texture, bring them to room temperature for about 10 minutes before serving. Do not freeze, as the texture can become grainy.

How to Serve

The image shows a white octagonal plate filled with ten small cookie cups, each with two layers: a brown, textured cookie base shaped like a cup, and a smooth, white frosting layer on top, decorated with red, green, and white sprinkles including small snowflake shapes. The cookie cups are arranged in close rows on the plate, which rests on a red patterned cloth over a white marbled surface. In the background, there is a stacked pile of white plates with two more cookie cups on top, along with blurred green pine and a red ribbon. Soft warm fairy lights add a festive glow around the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cookie dough instead of store-bought?

Yes, homemade cookie dough works well. Just make sure it’s chilled and handle it gently when forming the cups to maintain the shape.

How long do cheesecake cookie cups last?

They stay fresh in the refrigerator for about 3 days. It’s best to enjoy them within this time for optimal taste and texture.