Short And Sweet. Cheesecake Cookie Cups.

Cheery cherry. Easy peasy. Totally sweet. I love the cookie on the bottom.

Cheesecake Cookie Cups:

Ingredients:
12 pieces refrigerated chocolate chip cookie bar dough (I used Nestlé’s)
8 oz cream cheese, softened
1/2 cup sweetened condensed milk
1 egg
1 teaspoon vanilla
1 can (21 oz.) cherry pie filling

Directions:
1. Preheat oven to 325° F. Line a muffin tin with 12 cupcake liners.

2. Place one piece of cookie dough in each muffin cup.

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

4. Beat cream cheese, sweetened condensed milk, egg and vanilla 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.

5. Top with pie filling. Refrigerate for 1 hour.

This short song makes me wonder how on earth Howe came up with its title. No sand around here this time of year, so we’ll use the oven.
Howe Gelb-Cake Baked In The Sand

Here’s a sweet song that is as easy to love as the cheesecakes.
Ivan & Alyosha-Easy To Love

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Short And Sweet. Cheesecake Cookie Cups.

  1. liz2024 says:

    Those look divine. Two of my favorite things combined! (cookie dough and cheesecake)

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