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    Ingredients

    Vegetarian

    Refrigerated

    • 2 Eggs, large

    Baking & Spices

    • 1 can Cherry pie filling
    • 1 pkg. Nestle toll house chocolate chip cookie bar dough, Refrigerated
    • 2 tsp Vanilla extract

    Dairy

    • 2 pkgs. (8 oz. each) cream cheese
    • 1 can Nestle carnation sweetened condensed milk

    cheesecake cookie cups

    3y
    3y Saved to Cook It Up!

    5 comments

    • Haley Murphy

      Cheesecake Cookie Cups: I tried these and they were REALLY yummy. It made about 21 regular size cups (before I ran out of cookie dough) I made just regular cheese cake cups with the rest of the cheese cake mix.

    • jennifer hominuk

      Cheesecake Cookie Cups from our New Year's Eve Party Recipes Collection for Desserts and Sweet Treats.

    • Chelsea Gould

      Cheesecake Cookie Cups:1-16.5oz Chocolate Chip Cookie Dough,2 -8oz cream cheese-room temp,1-14oz Sweetened Condensed Milk,2lrg eggs,2tsps vanilla extract,1-21 oz cherry pie filling.PREHEAT oven 325° F.Line 24 muffin cups.Place 1 piece of cookie dough in each muffin cup.BAKE for 10-12 mins. 1 of 2

    • Pat Lenderman

      Cheesecake Cookie Cups. --- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough 2 pkgs. (8 oz. each) cream cheese, room temperature 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk 2 large eggs 2 teaspoons vanilla extract 1 can (21 oz.) cherry pie filling --------- PREHEAT 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 each with level tablespoon of pie filling. Refrigerate for 1 hour.

    • Heather Kernel

      Mini Cheesecake Cookie Cups, so yummy!

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