Cheesecake Cookie Cups Recipes

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!

CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
• Place 1 cookie in the bottom of each cupcake liner.
• Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
• Bake in the preheated oven until golden and set, about 15 minutes.

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.

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.

OREO® CHEESECAKE CUPS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
• Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
• Spoon batter into the prepared tin, filling each cup almost to the top.
• Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.

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!