Cookie Cheesecake Cups

If you are looking for a quick and impressive dessert with professional looking results, then I have just the recipe to tuck into your baking repertoire.  With just six basic ingredients, an oven and a mixer you'll have a tasty dessert that looks almost too pretty to eat.  The crust is store bought cookie dough that makes it a snap to assemble and "Oh, so yummy"!  Just plop the pre-cut slices into a lined muffin tin and bake as directed.  Then whip up the cream cheese mixture, scoop on top of the cookie and pop back into the oven.  Once cooled, top with canned pie filling (any flavor will do) and you have yourself a delectable treat that anyone would die for.  It's THAT GOOD!

First up, bake your cookies. 

You can use any flavor cookie dough and you don't have to use the large cookies like I did, but if you do, you'll have to bake them for a little longer than the directions indicate.  Pillsbury cookie dough is my go to brand.

Bake for 10-12 minutes or until almost cooked through 

and spread to the sides.

 Once you put the cheesecake mixture on top, you'll be baking 

them for another 18 minutes and they will be completely baked through.

Once baked and totally cooled, you can top with your favorite cheesecake topper.  I like traditional cherry pie filling but since my daughter is allergic to cherries,  I opted for strawberry filling.  Anything you think will taste great with chocolate will do.   A simple drizzle of fudge would be tasty too.

 Don't be afraid to experiment...you got this!

Cookie Cheesecake Cups

• 1 pkg. (16.5 oz.) refrigerated pre-cut cookie dough (I used Pillsbury chocolate chip)
• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 can (14 oz.) sweetened condensed milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 can (21 oz.) cherry pie filling or any topping you wish

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.