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Cheesecake Cookie Cups recipe

Cheesecake Cookie Cups.

These individually-sized dessert cups arehandy for entertaining.

Recipe: Cheesecake CookieCups

1 (16.5-ounce) package NESTL ®TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can NESTL ® CARNATION® SweetenedCondensed Milk
2 large eggs
2 teaspoons vanilla extract
1 (21-ounce) can cherry pie filling

  • Preheat oven to 325°F (160°C).Paper-line 24 muffin cups.
  • Place one piece of cookie dough in eachmuffin cup.
  • Bake for 10 to 12 minutes, or until cookiehas spread to edge of cup.
  • Beat cream cheese, sweetened condensedmilk, egg and vanilla extract in a medium bowl until smooth.Pour about 3 tablespoons cream cheese mixture over each cookiein cup.
  • Bake for additional 15 to 18 minutes,or until set. Cool completely in pan on wire rack. Top with piefilling. Refrigerate for 1 hour.

    Makes 24 servings.

    Estimated Times
    Preparation Time: 15 mins
    Cooking Time: 25 mins
    Cooling Time: 1 hr refrigerating

    Nutritional Information Per Serving: Calories:240 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 7 gCholesterol: 50 mg Sodium: 160 mg Carbohydrates: 30 g DietaryFiber: 1 g Sugars: 17 g Protein: 4 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Hi Rachel there is no frosting with this recipe. And I m unsure how to make the cookie layer and cheesecake without eggs successfully without sacrificing taste and texture. Perhaps you can search for one online? Brainstorming another excuse to make chocolate chip cookie cups, I began thinking of how tasty funfetti is with chocolate chip cookies.  Cake Batter Chocolate Chip Cookie , anyone? 

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