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Cheesecake Cookie Cups Recipe - emiliarecipes.com Cheesecake Cookie Cups Recipe - emiliarecipes.com
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Cheesecake Cookie Cups Recipe

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These cheesecake cookie cups feature a soft, chewy cookie base filled with creamy cheesecake. A fun, bite-sized dessert perfect for parties or any occasion, combining the best of both worlds—cookies and cheesecake. Easy to make and even easier to eat! Keywords: Cheesecake cookie cups, mini cheesecake desserts, cookie cheesecake cups, bite-sized cheesecake, easy cheesecake recipe.

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
  • For the Cheesecake Filling:
    • 8 oz cream cheese, softened
    • ¼ cup granulated sugar
    • 1 large egg
    • 1 tsp vanilla extract
  • Toppings (optional):
    • Fresh fruit, chocolate chips, or caramel sauce

Instructions

  • Prepare the Cookie Dough: Preheat the oven to 350°F (175°C). Grease a mini muffin tin. In a medium bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined. Gradually add the dry ingredients to the wet mixture until a dough forms.
  • Shape the Cookie Cups: Roll the cookie dough into 1-inch balls and press them into the prepared mini muffin tin, creating a small indent in the center of each to form a cup.
  • Make the Cheesecake Filling: In a bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.
  • Assemble the Cookie Cups: Spoon the cheesecake filling into the center of each cookie cup.
  • Bake: Bake for 12-15 minutes, or until the edges of the cookie cups are golden and the cheesecake filling is set. Let the cookie cups cool in the pan before removing them.
  • Serve: Optionally, top with fresh fruit, chocolate chips, or drizzle with caramel sauce before serving.

Notes

  • Make sure the cookie dough indent is deep enough to hold the cheesecake filling without overflowing.
  • Refrigerate leftovers to keep the cheesecake filling fresh.

Nutrition

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