Sugar Cookie Cheesecake Cups
"These Sugar Cookie Cheesecake Cookie Cups are little mini cheesecake desserts. Every single cheesecake bite is filled with creamy cheesecake!"Serves 12 | Prep Time | Cook Time
Why I Love This Recipe
I loved making this with my Grandmother. Every Sunday Morning we would make these.
This is where you can find the recipe.
Ingredients You'll Need
Sugar Cookie Cups
3/4 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 cups flour
1/8 teaspoon salt
1 teaspoon baking soda
2 teaspoon cornstarch
12 oz cream cheese, softened
1 1/2 cups sugar
2 teaspoons vanilla
Toppings of your choice
Preheat oven to 350ºF. Lightly spray a 12 hole muffin pan with cooking spray, set aside.
Get out and measure all of your ingredients.
Cream butter and sugar together until creamy.
Beat in the egg and vanilla until well blended.
In a separate bowl, stir together the flour, salt, baking soda, and cornstarch.
Beat the dry ingredients into the wet ingredients until well combined.
Dough will be very thick.
Make balls of about 1/4 cup of dough.
Press cookie dough in bottom and about 1/2 way up the sides of each muffin tin, forming a cup shape.Bake for 20-22 minutes or until cups lightly brown.
Remove from oven and let cool about 5 minutes then transfer to a cooling rack to finish cooling. If the centers have puffed up too much then use the end of a wooden spoon, glass, or the bottom of a spoon to press the center down. Allow to cool completely before filling.
Beat cream cheese until smooth, scraping down sides as necessary.
Gradually beat in the sugar and vanilla until well combined.
Place filling in a large resealable bag. Cut a small piece of the corner off and pipe the filling into the cups. (You can also spoon it in.)
Finish off with toppings of your choice.
Chill, covered, until ready to serve and enjoy every bite!
Pairs Well With
Fresh berries Chocolate chips Whipped cream Sliced almonds Crushed pecans/walnuts/pecans Hot fudge/caramel Shredded Coconut