CHEESECAKE COOKIE CUPS RECIPE BY TASTY
Here's what you need: chocolate chip cookie dough, cream cheese, sugar, vanilla extract, whipped topping, chocolate syrup, fresh fruit
Provided by Steph Cozza
Categories Desserts
Yield 12 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F (180˚C).
- Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
- Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
- Bake for 10-15 minutes.
- In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
- Fold in the whipped topping.
- Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
- Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
- Serve with chocolate syrup or fresh fruit.
- Enjoy!
COOKIE DOUGH CHEESECAKE RECIPE BY TASTY
Here's what you need: pre-made cookie dough, cream cheese, granulated sugar, sour cream, vanilla extract, eggs, chocolate syrup
Provided by Tasty
Categories Desserts
Yield 6 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, mix the cream cheese and sugar until fluffy.
- Add sour cream and vanilla. Mix thoroughly.
- Add the eggs, one at a time, mixing thoroughly after each one.
- Press a package of pre-made cookie dough into a springform pan.
- Pour the cheesecake mixture in.
- Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
- Bake for one hour, cool completely, then refrigerate overnight.
- Serve with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 1 gram, Protein 14 grams, Sugar 58 grams
CHEESECAKE COOKIES
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, sugar, cream cheese, butter, eggs, baking powder, vanilla, and salt in a bowl until a dough forms.
- Drop rounded tablespoons of dough 2 inches apart onto cookie sheets.
- Bake in the preheated oven until bottoms are very lightly golden brown and tops are just about to turn color, 10 to 14 minutes. Let cool for at least 10 minutes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 12.6 g, Cholesterol 20.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 70.5 mg, Sugar 6.7 g
CHEESECAKE CUPS
Delicious, quick cheesecake cups in easy one-man portions!
Provided by Amanda
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
- Place 1 cookie in the bottom of each cupcake liner.
- Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
- Bake in the preheated oven until golden and set, about 15 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.1 g, Cholesterol 38.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 68.6 mg, Sugar 9.5 g
OREO COOKIE CHEESECAKE CUPS
I found this on a blog called "Grace's Sweet Life" and fell in love with the idea of using an Oreo cookie as the "crust" for these tasty individual mini cheesecakes. They're great for birthday parties, baby shower or any time! You can also use mint Oreos and a little bit of mint flavoring and green food coloring to make a Minty Oreo Cheesecake Cup for a refreshing change.
Provided by PSU Lioness
Categories Cheesecake
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F
- Line standard muffin tins with paper liners.
- Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
- Gradually add the sugar, and beat until combined.
- Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
- Add in sour cream and salt, beat to combine.
- Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
- Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
- Transfer the muffins tins to a wire rack to cool completely.
- Refrigerate (in the muffin tins) at least 4 hours (or overnight).
- Remove from tins just before serving.
- Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.
Nutrition Facts : Calories 262.8, Fat 18, SaturatedFat 9.2, Cholesterol 74.2, Sodium 224.2, Carbohydrate 22.3, Fiber 0.5, Sugar 16.9, Protein 4.3
COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY
Here's what you need: cream cheese, salted butter, sugar, flour, cookies
Provided by Hector Gomez
Categories Desserts
Yield 12 cookies
Number Of Ingredients 5
Steps:
- In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
- Add flour to cream cheese mixture and continue to blend together until fully combined.
- Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
- Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
- Preheat oven to 350°F(180°C).
- Roll batter into small balls and place on a parchment lined baking sheet.
- Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
- Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
- Place cookies on a cooling rack and rest for at least 5 minutes.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
GINGERBREAD CHEESECAKE COOKIE CUPS BY JASMINE RECIPE BY TASTY
Here's what you need: unsalted butter, light brown sugar, large egg, molasses, vanilla extract, all purpose flour, McCormick® ground ginger, McCormick® Ground Nutmeg, McCormick® Ground Cinnamon, McCormick® Ground Cloves, kosher salt, baking soda, nonstick cooking spray, cream cheese, heavy cream, vanilla extract, powdered sugar, light brown sugar, McCormick® ground ginger, McCormick® Ground Cinnamon, holiday sprinkle, white chocolate shaving
Provided by McCormick
Categories Bakery Goods
Yield 12 cookie cups
Number Of Ingredients 22
Steps:
- In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy, about 3 minutes. Add the egg, molasses, and vanilla, and beat until combined, 2 minutes.
- In a medium bowl, stir together the flour, ginger, nutmeg, cinnamon, cloves, salt, and baking soda.
- Add the dry ingredients to the wet ingredients, one-third at a time, and mix until just combined. Chill the dough in the refrigerator for 45-60 minutes.
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
- Divide the cookie dough into 12 equal portions and roll into balls. Press a dough ball into the bottom of each prepared muffin cup, pressing against the bottom and up the sides. Freeze for 10-15 minutes, until solid.
- Bake the cookie cups for 10-12 minutes, or until baked through. Remove from the oven and let cool completely.
- Meanwhile, make the cheesecake filling: In a medium bowl, whip together the cream cheese, heavy cream, vanilla, powdered sugar, brown sugar, ginger, and cinnamon with an electric hand mixer until smooth, about 5 minutes. Transfer the filling to a piping bag fitted with your tip of choice and refrigerate for about 10 minutes.
- Fill the cookie cups with the cheesecake filling. Garnish with holiday sprinkles and/or a sprinkle of cinnamon and/or white chocolate shavings. Refrigerate until ready to serve.
- Enjoy!
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