The recipe for Cheesecake Cookie Cups is from Pillsbury. The only changes I make are in the toppings. I’m sharing this recipe because it’s a great dessert for large gatherings. With summer on the way we’ll all be going to or hosting barbecues, picnics, and other events (think the 4th of July). Toffee Cheesecake Cookie Cups are always a hit when I make them!
Andi double booked her family for Easter so instead of having dinner here Mr. C and I went to her Aunt Eileen’s. Since Eileen is one of my favorite people in the world and all of Andi’s family members are such great people it was ideal! And I didn’t have to make that big dinner! But I wanted to contribute something so I made Toffee Cheesecake Cookie Cups.
Toffee Cheesecake Cookie Cups are easy to make and big on flavor!
Toffee Cheesecake Cookie Cups use refrigerated cookie dough so they’re easy to make. First I spray the mini muffin tin really well with nonstick cooking spray. I’m careful to spray around the edges of the cups so the cookie cups are easier to get out after baking.
Then I just slice the dough then break off pieces to form the balls that fit my mini muffin tin.
The balls of dough shouldn’t be quite as big as the cups in the muffin tin. They’ll spread out and fill the cups as they bake.
Once the cookie cups are baked I use this tool to make little holes (not all the way through) in the cookie cups.
These holes will hold the cheesecake filling.
The filling is simple to make, too!
Cream the butter and cream cheese in a medium bowl.
Use a stand mixer or an electric mixer. Next add in vanilla and then powdered sugar in batches and beat until combined.
I put the cheesecake filling in a pastry bag fitted with a star tip to fill the cookie cups.
Remove the cookie cups from the muffin tin and fill with cheesecake filling.
Top with chocolate covered toffee bits.
The great thing about Toffee Cheesecake Cookie Cups is that you can top the cheesecake filling with just about anything! Sometimes I add a little lemon juice to the filling and sprinkle a bit of lemon zest over it. I’ve also used fresh fruit like blueberries or strawberries. You can also use mini chocolate chips but, frankly I find there are enough chocolate chips in the dough so I don’t use them. Let your imagination run wild!
I made Toffee Cheesecake Cookie Cups for our Easter dinner yesterday and soaked up the compliments! Thank you, Pillsbury!
Toffee Cheesecake Cookie Cups
Toffee Cheesecake Cookie Cups are easy to make and a great dessert for a gathering!
- 1 package (14 oz.) Pillsbury® refrigerated chocolate chip cookies
- 4 oz. (half of 8-oz package) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3/4 teaspoon vanilla
- 1 1/4 cups powdered sugar
- 3 tablespoons chocolate covered toffee bits
- Preheat oven to 350 degrees.
- Spray 12 miniature muffin cups with cooking spray.
- Slice cookie dough and form into balls that are slightly smaller than mini muffin tin cups.
- Place a cookie dough ball into each muffin cup.
- Bake 15 to 20 minutes or until golden brown.
- Press end of wooden spoon handle into center of each cookie cup indentation.
- Cool completely in pan, about 20 minutes.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until light and fluffy (about 1 minute).
- Gradually add powdered sugar, beating after each addition.
- Carefully remove cookie cups from pan.
- Spoon cheesecake filling into a pastry bag or plastic baggie (snip off a corner after filling)
- Squeeze filling into center of each cup.
- Top with toffee bits.
- Serve immediately or refrigerate and serve cold.
I usually double the recipe for large gatherings. This yields about 50 cheesecake cups.