Cherry Chocolate Chip and Chunk Cheesecake Cookie Cups

2014-11-29
  • Yield : 24
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • 1 package (16 ounces) NESTLA?(R) TOLL HOUSE(R) Ultimates Refrigerated Chocolate Chip Lovers Cookie Dough
  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 can (14 ounces) NESTLA?(R) CARNATION(R) Sweetened Condensed Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (21 ounces) cherry pie filling

Method

Step 1

Preheat oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

Step 2

Bake for 10 to 12 minutes or until cookie has spread to edge of cup.

Step 3

Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

Step 4

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.

Leave a Reply

Your email address will not be published. Required fields are marked *