Friday, February 25, 2011

Cheesecake Cookie Cups

My BFF is going away on a much needed romantical getaway with her boyfriend this weekend. It's been a long time coming for the two, so naturally, I am super excited for them.

Since my last blog, I'm on a mission to find creative ways to use the 10,436 Chips Ahoy cookies I now have hanging around. In essence, I also wanted to make a nice treat they can take with them to enjoy while snugging by a crackling fire.

Then it hits me. Beth LOVES cheesecake.

One minute later, I get hit with another epiphany. I remembered ripping something out of a magazine when I was visiting Mom over the summer. It was a recipe for Cheesecake Cookie Cups.

The gears in my mind started to turn and, suddenly, it hits me. Since the base of a cheesecake is essentially finely crumbled cookies, the chocolate chip cookies would be a very nice substitute to the usual graham cracker crust - or in this recipe's case, raw chocolate chip cookie dough. Bonus for me since it will give me the same end result - a chocolate chip cookie base!

Yes! Sweet victory! Looks like my BFF and I will both score - just in different ways.

Yeah, get your head out of the gutter. They'll be ice fishing and playing scrabble all weekend. 


12 chocolate chip cookies - I used Chips Ahoy - of course.
1 block cream cheese, room temperature
½ cup sweetened condensed milk
1 large egg
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ can cherry pie filling

Preheat oven to 325ºF.

Paper line 12 muffin cups. Place one chocolate chip cookie in the bottom of the liner.

Beat cream cheese, sweetened condensed milk, eggs, lemon juice and vanilla extract in medium bowl until smooth.

Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

Bake for 15 to 18 minutes or until set. Cool completely in pan on wire rack. 

Top each with level tablespoon (or more if you prefer!) of pie filling. Refrigerate for 1 hour.

Yield: 12 cheesecake cups

Happy Baking!

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