Cheesecake Cookie Cups

Look at the cookie crust! YUM!

Here’s a brief visual explanation of the recipe:

Use refrigerated prepared cookie dough to make the crust.

Just pop the cookie dough “squares” in the liners and bake!

Then layer with the cheesecake filling.

This is what the layer of cheesecake (over the cookie crust) looks like, once it has cooled.

Top the Cheesecake Cookie Cups with your favorite pie filling!

And voila! Absolutely simple and delicious!

We love the individual cupcake servings!

Below is the recipe from Very Best Baking:

Ingredients:
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Directions:

1. 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.
2. 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.
3. 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.

This recipe yields 24 servings