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Cherry Chocolate Chip Chunk Cheesecake Cookie Cups Recipe

Indulge in these decadent Cherry Chocolate Chip Chunk Cheesecake Cookie Cups! Each bite offers a delightful combination of chewy chocolate chip cookie, creamy cheesecake filling, and sweet cherry pie filling. Perfect for dessert, parties, or a special treat, these individual desserts are surprisingly easy to make and guaranteed to impress.

Prep Time 20 mins
Cook Time 100 mins
Calories 100.2 kcal
Protein 3g
Rating 3.0 (1 Reviews)
Cherry Chocolate Chip Chunk Cheesecake Cookie Cups 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cherry Chocolate Chip Chunk Cheesecake Cookie Cups

  • 1 (16 ounce) package Nestlé Toll House Ultimates Refrigerated Chocolate Chip Lovers Cookie Dough
  • 8 ounces cream cheese, softened
  • 1 (14 ounce) can Nestlé Carnation Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling
  • 24 paper liners

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How to Make Cherry Chocolate Chip Chunk Cheesecake Cookie Cups

  1. Preheat oven to 325°F (160°C). Line a 24-cup muffin tin with paper liners.
  2. Cut each square of pre-made cookie dough in half. (Note: You'll need about 24 squares of pre-made cookie dough)
  3. Place one piece of cookie dough into each muffin cup, pressing gently to flatten slightly.
  4. Bake for 10-12 minutes, or until the cookie edges have begun to brown and spread to the edges of the cup.
  5. While cookies bake, prepare the cheesecake filling: In a medium bowl, beat together 8 ounces (225g) of softened cream cheese, 14 ounces (395g) of sweetened condensed milk, 2 large eggs, and 1 teaspoon of vanilla extract until completely smooth and creamy.
  6. Once the cookies are partially baked, carefully remove them from the oven. Spoon approximately 3 tablespoons of the cream cheese mixture over each cookie in the cup.
  7. Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the cheesecake filling is set and no longer jiggles.
  8. Remove from oven and let cool completely in the muffin tin on a wire rack.
  9. Top each cheesecake cookie cup with 1 level tablespoon of your favorite cherry pie filling.
  10. Refrigerate for at least 1 hour before serving to allow the filling to fully chill and set.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

2g

Fat

18g

Carbs

2g

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Sweets & Sides Desserts The Americas American Vegetarian Holiday Recipes Baking

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Time To Make Course Main Ingredient Preparation For Large Groups Desserts Chocolate Number Of Servings 4 Hours Or Less