I know I've been blogging a lot of cheesecake recipes lately, but this one is a bit different. It's for
Cheesecake Chocolate Chip Cookie Cups. You make this in a muffin pan. The original recipe is from the
Nestle Website. That recipe uses a canned cherry pie filling on top, but I use fresh berries or Nestle's Swirled morsels on top. Finished product looks and tastes fabulous! You can also use mini-muffin pans. Perfect for bite sized muffins at a party! Of course, you can use your own chocolate chip cookie dough to make this. Just that the refrigerated dough is fast and easy.
Cheesecake Chocolate Chip Cookie Cups 1 pkg. (16.5 oz.) Nestle Tollhouse Refrigerated Chocolate Chip Cookie Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened Condensed Milk
2 large eggs
2 teaspoons Madagascar vanilla extract
Nestle Swirled Morsels or Fresh Raspberries for ToppingPreheat 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 with either Fresh Raspberries or Nestle Swirled Morsels
Refrigerate for 1 hour.
