Tag Archives: Cheesecake

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. 





Cathartic Cheesecake

I cannot believe I’ve never made White Chocolate Raspberry Cheesecake, considering it’s my all time favorite! It’s an elegant and scrumptious combination of chocolate and fruit – it can’t get more perfect than that!

Baking this was quite an adventure… this morning one of my dogs, in all his excitement over going outside, ran down the stairs, and swept me off my feet. I wish I meant this in the metaphorical sense, but he’s not that great at being poetic. So I, very accurately, slid off 4 steps, and landed on my left foot. Just in case you didn’t understand what happened, I’ll take it frame-by-frame… my left foot slammed 4 times on the edge of each step, until it magnificently landed with one final slam on the floor. Although it hurts and I can’t put weight on it, I don’t think it’s broken. I wrapped it and iced it for now. So baking this cheesecake involved a lot of hopping, a few “ouches” and “ow’s” (and other less delicate words), but it got done! 

For the crust:

* 1 cup –  chocolate graham crackers

* 3 tablespoons – white sugar

* 1/4 cup – melted butter

For the sauce:

* 10 ounces – fresh raspberries

* 2 tablespoons – white sugar

* 2 teaspoons – cornstarch

* 1/2 cup – water

For the batter:

* 2 cups – white chocolate chips

* 1/2 cup – half-and-half cream

* 3 (8 ounce) – packages of softened cream cheese

* 1/2 cup – white sugar

* 3 large eggs

* 1 teaspoon – vanilla extract


Preheat Oven to 325 degrees F, or 165 degrees C.

Crust: Using a food processor, make fine crumbs out of the chocolate graham crackers. In a medium bowl, mix together graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Tightly press mixture into the bottom of a 9×13 inch springform glass pan.



Sauce: In a small saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to a boil, and continue boiling for about 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Set sauce aside.





Batter: For this part, you can either use a double-boiler or a metal bowl over a pan of simmering water. Melt white chocolate chips with half-and-half cream, stirring until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time and once previous egg is well blended. Blend in vanilla and melted white chocolate mixture. Pour half of the batter over the crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining batter into the pan, spoon 3 tablespoons raspberry sauce over the top once again. Swirl batter with the tip of a knife to create a very fancy marbled effect.


Bake for 55 to 60 minutes, or until filling is set. Let cheesecake cool and then cover with plastic wrap. Refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. You can also decorate it with fresh raspberries.


And for the deliciously amazing final product:


I saved the raspberry seeds I strained earlier and mixed them with the sauce again. I thought this gave it a nice texture and balanced the sweetness of the cheesecake with a bit of tartness!

This should speed up my healing process! 


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