Description
Loaded Cheesecake Cookie Cups are delicious dessert treats that combine a soft cookie base with a creamy cheesecake filling, topped with various indulgent toppings.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, cold
- 1/4 cup mini chocolate chips
- 1/4 cup crushed chocolate sandwich cookies
- 2 tablespoons caramel sauce
- 2 tablespoons chocolate sauce
- 2 tablespoons chopped toasted pecans or walnuts
- Whipped cream, for topping
Instructions
- Preheat your oven to 350°F. Grease a 12-cup muffin pan generously with nonstick cooking spray.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
- Fold in the semi-sweet chocolate chips.
- Divide the dough evenly among the muffin cups. Press the dough into the bottom and slightly up the sides to create a cup shape.
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers may puff up during baking.
- While the cookies are still warm, gently press the centers down using the back of a small spoon or the bottom of a measuring spoon. Allow them to cool completely before removing from the pan.
- Beat the softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and mix again.
- In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spoon or pipe the cheesecake filling into each cooled cookie cup.
- Sprinkle with mini chocolate chips, crushed cookies, and chopped nuts. Drizzle with caramel and chocolate sauce.
- Refrigerate for at least 1 hour to allow the cheesecake filling to set. Add a little whipped cream before serving if desired.
Notes
- Grease the muffin pan well to make removing the cookie cups easier.
- Press the centers down while the cookies are still warm, as they become firm once cooled.
- Make sure the cookie shells are completely cool before adding the cheesecake filling.
- Use a piping bag for a prettier cheesecake filling.
- Add toppings just before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg