Cheesecake Cookie Cups

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

Ingredients

1 package (16.5 ounce) NESTLE Toll House Refrigerated Chocolate Chip Cookie Bar Dough

2 packages (8 ounces each) cream cheese, at room temperature

1 can (14 ounces) NESTLE Carnation Sweetened Condensed Milk

2 large eggs

2 teaspoons vanilla extract

1 can (21 ounces) cherry pie filling

Directions:

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.