Cheesecake Cookie Cups



What is a bigger culinary conundrum than having to choose between eating a cookie or a slice of cheesecake? Well, maybe I am exaggerating just a tiny bit, but it still doesn’t mean I would want to have to make the choice! This is why I combined the best of both worlds and created a cheesecake cookie cup!


  • 2 – cupcake pans
  • 24 – paper cupcake cups 



  • 1 package – Chocolate chip cookie dough 
  • 2 – 8 ounce packages of cream cheese, room temperature
  • 1 can – Sweetened condensed milk
  • 2 – large eggs
  • 2 teaspoons – vanilla extract
  • Assorted pie fillings (I used cherry, blueberry, and blackberry)



  1. Preheat oven to 325F.
  2. Line cupcake pan with paper cupcake cups. Note: This will be peeled from the dessert prior to serving, so they don’t need to be fancy!
  3. Place one piece of cookie dough in each cupcake cup.
  4. Bake for 10 to 12 minutes.
  5. Using a stand mixer with a whisk attachment, mix together cream cheese, sweetened condensed milk, eggs, and vanilla extract in medium bowl until smooth.
  6. Pour batter, dividing it evenly amongst each cupcake cup.  
  7. Bake for additional 15 to 18 minutes or until set.
  8. Cool completely in pan on wire rack.
  9. Top each with level tablespoon of pie filling.
  10. Refrigerate for 1 hour. 
  11. Peel off paper cups from each dessert. Note: It is important to only peel off paper cups once the desserts have been refrigerated for at least 1 hour and are cold. If the desserts are not cold, this process will cause them to break apart. 





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2 thoughts on “Cheesecake Cookie Cups

  1. littleblissbook November 26, 2013 at 1:14 am Reply

    I have all these things in my house…don’t know if that’s a good or bad thing because now I want to make a ton of these ahh they look so good!

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