Cheesecake cookie cups are a delicious and allergy-friendly gluten, nuts, and soy free dessert made with chocolate chip dough, cream cheese, sweetened condensed milk, and eggs.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 93 mins – easy
🍽 12 servings – 244 kcal per serving
|
Serving
114g |
Fat
14g |
Sat. fat
7g |
Sodium
174mg |
|
Carbs
25g |
Fibers
0g |
Sugars
18g |
Proteins
3g |
INGREDIENTS
- 12 pieces chocolate chip dough
- 8 oz cream cheese
- ½ cup sweetened condensed milk
- 1 egg
- 1 tsp vanilla extract
- 21 oz can of cherry pie filling
TOOLS
- 12 muffin cups
- 12 muffin liners
- 1 oven
- 1 fridge
- 1 bowl
- 1 whisk
- 1 baking sheet
STEPS
Preheat the oven to 325°F for 12-15 minutes.
Line muffin liners in muffin cups.
Roll chocolate chip dough into balls.
Put chocolate chip dough balls in muffin liners and put the muffin cups on a baking sheet. Then, put the baking sheet in the oven and bake for 10 minutes.
Combine cream cheese, vanilla extract, and sweetened condensed milk in a bowl with a whisk. Crack an egg into the bowl and whisk again to get a creamy mixture.
Take the baking sheet out of the oven.
Put the cheese mixture on top of each baked chocolate chip dough.
Put the baking sheet in the oven and bake for 15 minutes.
Turn the heat off and take the baking sheet out of the oven.
Spread cherry pie filling over each cheesecake and chill in the fridge for 60 minutes. Take cheesecake cookie cups out of the fridge to rest before serving.
It’s ready to be served !
