Go Back

Harvest Apple Cheesecake Bites

So TIPical Me (www.sotipical.com)
A delicious, chewy apple cookie bottom, topped with creamy cinnamon cheesecake.
Print Recipe Pin Recipe
Prep Time 10 minutes

Ingredients
  

  • 1 Package NESTLÉ® TOLL HOUSE® Harvest Apple Refrigerated Cookie Dough
  • Cooking Spray
  • 12 oz Light Cream Cheese
  • 3/4 Cup Powdered Sugar
  • 1/4 Tsp Cinnamon

Instructions
 

  • Preheat oven to 325 degrees.
  • Coat your mini muffin tin with cooking spray.
  • Remove cookie dough squares from package and break apart squares.
  • Press one square in each mini muffin cup.
  • Fill all 24 cups, then bake for 12-14 minutes.
  • Allow to cool completely. (Warm cups will melt the cheesecake)
  • With an electric mixer, beat the cream cheese until fluffy.
  • Slowly add the sugar and cinnamon until well blended.
  • If you are not ready to assemble, then cover and refrigerate the cheesecake filling in the mean time.
  • Pipe or spread cheesecake over cookie cups.
  • Refrigerate about 20 minutes so cheesecake will set.
  • Store unused portion in refrigerator, in an airtight container.

Notes

I used a muddler to form mini “cups”, but you can press them in with your hands instead. I expected more of a “cup” result, but after baking, they rose enough where there was only a slight indentation on top. Do not over-bake or cookie cups will become too firm and dry.
This recipe can be make with any cookie dough variety. Just omit the cinnamon if it does not go well with the flavor you select.