Cherry Chocolate Chip & Chunk Cheesecake Cookie Cups

READY IN: 1hr 40mins
Recipe by Toll House®


Top Review by Con OSuer

Easy recipe to make. Instead of cookie dough though I made a cinnamon shortbread base instead and baked for 8 minutes at 325F before following rest of recipe. Cheesecake turns out very light and fluffy but personally did not like the taste. Too strong of sweetened condensed milk. Next time I am going to replace this with 300mls (approx 2/3 pint) of cream and half a cup of caster sugar and maybe just one egg also as I found they rose a bit too much in the oven and cracked and I definitely didnt overbeat.

Ingredients Nutrition

  • 1 (16 ounce) package NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Chocolate Chip Lovers Cookie Dough
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 (14 ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (21 ounce) can cherry pie filling


  1. PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
  2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
  3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
  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.

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