Basic Cheesecake Cookie Cups

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Basic Cheesecake Cookie Cups a fun break from traditional cookies. Easy variations given for this recipe!

Cheesecake Cookie Cups

My boys asked me “Mommie, what’s your favorite food besides desserts?”

See, even they know my dessert addiction!

I love to bake desserts and I love to eat desserts!

Good for you, not so good for my skinny jeans!

These Cheesecake Cookie Cups are crunchy on the outside with a wonderful creamy cheesecake filling on the inside. Today I’m giving you a very useful tip on this cookie cup! You can make the cookie part of this with my basic sugar cookie recipe, with a sugar cookie mix, or with a refrigerated tube sugar dough. Your choice! Honestly, they’re all good and it’s strictly depends on how much time you have or want to spend on this dessert!

The cheesecake center is easy too. For the filling you’ll just need three ingredients: cream cheese, sugar and an egg. You’ll use the egg because it binds the cream cheese and sugar together and makes it firm. Otherwise, the filling will be all oozy and runny after they’re cooked.

Cheesecake Cookie Cups #callmepmc

Cheesecake Cookie Cups

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Here’s the handy dandy Cheesecake Cookie Cups printable recipe for you!

Cheesecake Cookie Cups

Basic Cheesecake Cookie Cups

Enjoy these Basic Cheesecake Cookie Cups warm or cold. Store in refrigerator up to 2 weeks in an airtight container.
Author: Paula
5 from 5 votes
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 12 servings



  • Prepare Sugar Cookie dough as directed. Refrigerate dough at least 30 minutes.
  • Mix cream cheese, sugar and egg together with an electric mixer until smooth.
  • Preheat oven to 375 degrees F.
  • Liberally, spray mini muffin tins with non-stick vegetable spray.
  • Place 1 T cookie dough in each muffin tin. Using your fingers or a tart press (tamper) press the dough into the bottom and up sides of tin. Try to get as even as possible.
  • Fill center of cookie with cream cheese mixture. It will take approximately half a tablespoon to fill.
  • Bake at 375 degrees F for 15 minutes or until cookie is light brown and cheesecake center is set. The center will change from shiny to more matte when it's cooked.
  • Remove from oven and allow to cool about 5 minutes before carefully removing them from the pan.


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Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 31mg | Sugar: 9g | Vitamin A: 274IU | Calcium: 21mg | Iron: 1mg
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single serving cheesecake bites

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  1. 5 stars
    this cheesecake is awesome and perfect for my kids! I’m sure they gonna love this. I’ll try this easy recipe.
    I’d love to have you and share this with my readers at our weekly linky party, Wonderful Food Wednesday over at All She Cooks.

  2. 5 stars
    Hi Paula! I found this post through the Saturday Night Fever link-up. These mini cheesecakes look delicious and perfect for topping with strawberries! Thanks for sharing!

  3. 5 stars
    Seriously these look so awesome! My husband’s favorite dessert is cheesecake, I’ll totally have to make these for him! Thanks for sharing on Saturday Night Fever! Pinned!!

    1. They’re so easy and so yummy and PORTION control built in which is what I need when it comes to desserts! 🙂 Thanks for stopping by!

  4. 5 stars
    I love this idea, a basic foundation for something that can be topped with whatever you want. This would be such a fun idea for a party dessert bar. Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

5 from 5 votes (1 rating without comment)

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!