https://2661.grocerywebsite.com/Recipes/Detail/2044/
Using refrigerated chocolate chip cookies dough as a base, these portable cheesecake cookies cups are the perfect dessert when entertaining!
Yield: 24 servings
Preparation Time: 15 min; Cook: 25 min
1 | package | (16.5 ounce) NESTLE Toll House Refrigerated Chocolate Chip Cookie Bar Dough | |
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2 | packages | (8 ounces each) cream cheese, at room temperature | |
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1 | can | (14 ounces) NESTLE Carnation Sweetened Condensed Milk | |
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2 | large eggs | ||
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2 | teaspoons | vanilla extract | |
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1 | can | (21 ounces) cherry pie filling | |
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Step 1
Preheat oven to 325 degrees F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
Step 2
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Step 3
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.
Step 4
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.
Please note that some ingredients and brands may not be available in every store.
https://2661.grocerywebsite.com/Recipes/Detail/2044/
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