Cheesecake Cookie Dough Cups
2 pkgs cream cheese. (8 oz. each) (let sit out to get to room temperature)
1 can (14 oz.) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling (use the pie filling of your choice, different flavors, give a nice variety)
325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
Mix the sweetened condensed milk, cream cheese, vanilla and eggs on low until smooth.
Cut your cookie dough into 24 slices and put one in the bottom of each cup cake lined muffin tin.
Bake the cookies at 325 degrees for 10- 12 minutes until the cookie dough spreads over the bottom of the paper.
Put around 3 Tbsp. the cream cheese mixture over the cookie in each cup.
Put back in the oven and back for 15 to 18 minutes more. Take pan out of oven and let sit until cooled. Top with 1 teaspoon of your pie filling. Refrigerate until about 1/2 hour before serving.
Published by Mary Wensing Dvorachek
I'm glad to be back sharing recipes and articles. View profile
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22 Comments
Post a CommentThank you Candice, they really are good. Enjoy. Hugs Mary
This sounds really good!
Enjoy Kay, it definitely is a treat. Hugs Mary
What a treat!
Thank you Luke. Just one small cookie dough cheese cake, won't break your diet. But, can you stop at one. Kind of Like Lays Potato Chips, you can't just eat one. Hugs Mary PS. You can always use the low fat ingredients. Hugs Mary
Mary Lynn, you're making me hungry for cheesecake cookie dough cups. And I'm suppose to be on a diet. LOL. Great work.
Enjoy Lisa, Hugs Mary
Sounds delicious...thanks!
Good Luck Norman, and let me know if your wife tries the recipe. Hugs Mary
Hi Kathy, they really are. I love the cookie base, instead of graham cracker crumbs. Enjoy. Hugs Mary