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Cheesecake Cookies
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
20
Prep Time:
15 mins
Total Time:
45 mins
Small bites of heaven.
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Ingredients
- Cooking spray, for pan
- 1 16.5-oz. tube sugar cookie dough
- 1/2 cup cinnamon sugar
- 6 oz. cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla
- pinch of salt
- 6 oz. cool whip
Directions
- Step 1Preheat oven to 350° and grease two 12-cup muffin with cooking spray. Slice the cookie dough into 20 portions, then press each disc of dough into a muffin cup, patting the sides down gently to form a well.
- Step 2Sprinkle with cinnamon-sugar and bake for 10 to 12 minutes, or until the cookies are lightly golden.
- Step 3As soon as they’re out, use a shot glass (sprayed with cooking spray) to gently press down the center of each cookie. Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack.
- Step 4Meanwhile, make cheesecake filling. In a large bowl using a hand mixer, beat cream cheese, sugar, vanilla and salt until smooth. Gently fold in Cool Whip.
- Step 5Spoon filling into cooled cookie cups, smoothing the top with an offset spatula and serve.
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