If you can't decide between cookies or cheesecake now you don't have to. This would be good with chocolate chip or peanut butter cookie cups also.


Recipe Summary

20 mins
20 mins
30 mins
1 hr 10 mins
18 cookie cups


Original recipe yields 18 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.

  • Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.

  • Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.

  • Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.

  • Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.

  • While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.

  • Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.

Cook's Note:

You can substitute margarine for butter, if desired.

Nutrition Facts

176 calories; protein 2.9g 6% DV; carbohydrates 18.8g 6% DV; fat 10.1g 16% DV; cholesterol 47.9mg 16% DV; sodium 144.5mg 6% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
I think there might be a typo in the directions. In step 4 it says to place 1 tsp in each cupcake cup. After seeing how much dough there was I placed 1 tbs and got 24 cookies rather than 18. I also used red sanding sugar rather than just white sugar. Very tasty and I will make these again. Thanks for the recipe! Read More