Tuesday, February 1, 2011

Cheesecake Cookie Cups

I've always loved bite-sized cheesecakes (like the ones my grandma used to get us at Sam's Club) but they cost a small fortune! I've had them in cupcake form at parties and celebrations, and always wanted to make them; so when I came across this recipe I knew I had to try it - they had me at cookie dough!

A few notes:

1. I doubled the recipe, with a family of 7, 12 just didn't sound like enough ;)
2. I didn't use the brand specified in the recipe, I used Pilsbury refridgerated cookie dough roll, (that's what I had on hand) and a cookie scoop and pressed down the dough w/thumb.
3.Next time I think I'll use a smaller size scoop, b/c I ended up with more cookie than filling per cup.
4. I did not measure the filling, because the cookies baked up so high, I just used a scooper and filled to the top of the muffin cup.
5. I didn't have pie filling on hand, so I pureed a defrosted 16oz. bag of frozen strawberries
with 1/4 cup of sugar and used as topping.

12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 (8 ounce) package cream cheese
1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

1.PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
2.PLACE one piece of cookie dough in each muffin cup.

3.BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
4.BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

5.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.

* These were really yummy, hubby and kids could not get enough of them, and I ate more than I should have for the sake of science (er...blogging)...


PS - I linked this post to a fun bloggy party called "Sweets for a Saturday (#3)" - stop by her blog and check out some of the amazing goodies other bloggers have baked this week!


  1. Excellent. I love mini cheesecake anythings. A big slice is too much, but somehow I can eat a lot of minis.

  2. I know right?! These are dangerously mini, lol...what I really love about them is that you get that cheesecake factor, without having to break out the springform pan and bake for 4 hours!

  3. These sound just delightful. A cookie and cheesecake put together, yum, two delicious bites in one. I have a sweet treat linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link your treat up. http://sweet-as-sugar-cookies.blogspot.com

  4. Hi Lisa, thanks so much for the invite! I linked to you, can't wait to try some of the other recipes as well :)

  5. Too cute! I actually plan to do a similar red velvet version of this weekend for Valentines day!! Great recipe!

  6. Darcy that sounds divine, I'll be watching your blog for those!

  7. These look great . . . when we have family gatherings, I try to make something that can be hand held and eaten without dirtying more dishes! :):)

  8. These look yum ... I've bookmarked this for future use! Thanks for sharing!

  9. Thank you all, hope you will try them!