Cheesecake Cookie Cups. Place one piece of cookie dough in each muffin cup. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth. Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
You can cook Cheesecake Cookie Cups using 4 ingredients and 6 steps. Here is how you cook that.
Ingredients of Cheesecake Cookie Cups
- You need 1 of 8oz package cream cheese, softened.
- Prepare 1 of egg.
- Prepare 1/2 cup of sugar.
- It’s 1 of basic cookie dough recipe, or refrigerated cookie dough will work fine also(make sure your dough is COLD).
The flavors of cherry cheesecake, but served in a sugar cookie cup. Unlike many of my favorite cheesecake recipes, these mini cheesecake cups are perfect for serving to a crowd. Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Scrape down the sides as needed.
Cheesecake Cookie Cups instructions
Preheat oven to 375°F. Spray a mini muffin pan liberally n set aside..
Make sure you keep your dough really cold for this, so I keep mine in the fridge while I make the filling..
In a mixing bowl beat cream cheese, sugar, and egg til creamy. Set aside..
Press about one tablespoon of dough into each muffin tin, make sure to get up the sides. Make sure u get it as even as possible..
Spoon about half a tablespoon of cream cheese mixture into each cup. Bake for about 15 min or til golden brown. Remove n let cool 5 min..
TIPS: You can add anything u like to the dough or the filling..such as chocolate chips. Or even berries in the filling..
In a separate bowl, combine flour, cornstarch, baking soda and salt. Place one wafer cookie on the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
