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Cheesecake Cookie Cups

Tabitha Helms

This is one of my all-time favorite recipes. It’s cheesecake that’s a cinch to make and has your guests oohing and ahhing with delight. I’m a firm believer that you can’t go wrong with cheesecake, and these are a nice muffin size for individual helpings. I don’t know about you, but my waistline seems to be much more willing to accept a piece of cheesecake that’s only as big as a flat-topped muffin. I found this from Very Best Baking years ago and have used it over and over again since then.


1 (16.5 oz) package of refrigerated cookie dough, log shaped

2 (8 oz) packages of reduced fat cream cheese

1 (14 oz) can reduced fat, sweetened, condensed milk

2 eggs

2 tsp vanilla extract

1 (21 oz) can cherry pie filling


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.