Funfetti Cheesecake Cookie Cups Recipe

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Sylvia Published: February 22, 2021 Modified: June 29, 2021
Funfetti Cheesecake Cookie Cups Recipe

How To Make Funfetti Cheesecake Cookie Cups

Satisfy your sweet cravings with this funfetti cheesecake cookie is made of cheesecake, sweet sprinkles, and cookie dough all in one dessert.

Preparation: 15 minutes
Cooking: 28 minutes
Additional Time: 1 hour 17 minutes
Total: 2 hours

Serves:

Ingredients

For the Cookie Cups:

  • ¾cupunsalted butter,(170 grams) softened to room temperature
  • ¾cuppacked light sugar,(150 grams) or dark brown
  • ¼cupgranulated sugar,(50 grams)
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • 2cupsall-purpose flour,(250 grams) spoon & leveled
  • 2tspcornstarch
  • 1tspBaking Soda
  • ½tspsalt
  • cupssemi-sweet chocolate chips,(225 grams)

For the Funfetti Cheesecake Layer:

  • 16ozcream cheese,(448 grams) softened to room temperature
  • ½cupgranulated sugar,(100 grams)
  • 1large egg
  • ¾tsppure vanilla extract
  • ½cupsprinkles

Instructions

  1. Preheat oven to 350°F (177°C). Line two 12 count muffin pans with liners. Set aside.

  2. In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color.

  3. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda, and salt.

  4. At low speed, slowly mix into the wet ingredients. Stir in chocolate chips. The dough will be thick.

  5. Press 1½ Tablespoons of dough into each muffin liner. Bake for only 10 minutes.

Make the Funfetti Cheesecake Layer

  1. With a hand-held mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed.

  2. Dollop 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.

  3. Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake do not get too brown.

  4. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon.

  5. Allow to cool and enjoy.

Recipe Notes

Cookie cups stay fresh covered at room temperature for 12 to 24 hours, and then must be refrigerated after that for up to 4 more days.

Nutrition

  • Calories: 269.36kcal
  • Fat: 15.43g
  • Saturated Fat: 9.04g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 4.18g
  • Polyunsaturated Fat: 0.70g
  • Carbohydrates: 31.44g
  • Fiber: 0.81g
  • Sugar: 22.26g
  • Protein: 3.16g
  • Cholesterol: 51.54mg
  • Sodium: 156.15mg
  • Calcium: 27.24mg
  • Potassium: 78.63mg
  • Iron: 0.92mg
  • Vitamin A: 124.36µg
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