Cheesecake Cookie Cups

 Cheesecake Cookie Cups

I confess.  This is my go to when I need a fix.  I am truly addicted to these little bites of goodness and can eat an entire tray in minutes…. From the chewy cookie crust to the creamy cheesecake filling, these are unbearably good.  And so quick and simple to make.  You have been warned…. These are addicting.

Cheesecake Cookie Cups

1 pk (16 oz) Pillsbury Ready to Bake refrigerated Sugar Cookies 

6 oz (from 8-oz package) cream cheese, softened  

3 tablespoons butter, softened 

3/4 teaspoon vanilla 

1 1/2 cups powdered sugar 

½ cup salted caramel

Heat oven to 350 degrees. Grease 24 miniature muffin cups with shortening; lightly flour. Place 1 cookie dough square in each muffin cup. 

 

Bake 12 to 14 minutes or until golden brown. Remove from oven, and immediately press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation. 

 

Cool completely in pan, about 30 minutes. 

 

In a medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed about 1 minute or until light and fluffy. Gradually add powdered sugar, beating after each addition and scraping sides of bowl occasionally, until smooth. 

 

With knife or metal spatula, carefully loosen edges of cookie cups, and remove from pan. 

 

Pipe or spoon about 1 tablespoon filling into center of each cup. 

Drizzle with caramel sauce or go with your choice of favorite toppings.

 

WARNING:   So Addicting! 

YUM!

  

NOTES:

Shortening and flour provide the best results for an easy-to-remove cookie cup. 

For an easy-to-pipe filling, transfer mixture to medium re-sealable food-storage plastic bag, cut small corner from one end and pipe mixture into cookie cups. 

 

Add 1 teaspoon grated lemon peel and 1 tablespoon lemon juice to make a lemony cheesecake filling. 

Choose your toppings:  Mini Chocolate chips, fresh blueberries or sliced strawberries.  Whatever you like.

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