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Fruit-Topped Cheesecake-Filled Cookie Cups
Fruit-Topped Cheesecake-Filled Cookie Cups

Fruit-Topped Cheesecake-Filled Cookie Cups

34 Min(s)
20 Min(s) Prep
14 Min(s) Cook
Not a baker? Not a problem! This recipe starts with refrigerated chocolate chip cookie dough—and ends in fruit-topped, cheesecake-filled scrumptiousness.
What You Need
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2 servings
Original recipe yields 2 servings
1 pkg. (16.5 oz) refrigerated chocolate chip cookie dough
1-1/2 pkg. (12 oz.) PHILADELPHIA Cream Cheese, softened
1-3/4 cups powdered sugar
1-1/2 tsp. vanilla
2 cups mixed berries
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Let's Make It
1
Preheat oven to 350°. Coat muffin pan with nonstick spray.
2
Scoop balls of approximately 2 tbsp of dough, using a spoon to spread and press to the bottom and up the sides of the muffin cup, forming into a cup shape.
3
Bake for 14 minutes.
4
Remove from oven and use a spoon to lightly press down any cookie that has risen in the middle of the cups. Allow to cool for about 5 minutes, remove from pan and finish cooling on cooling rack.Blend the cream cheese, vanilla and powdered sugar together until smooth. Pipe or scoop filling into cookie cups and top with assorted fresh fruit.
5
Serve immediately or store in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
2 dozen cookie cups
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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