Seriously, is it the week before Thanksgiving? We spent last week in Disney World and I feel like November has been completely a blur because of the trip. I spent the last few weeks leading up to the trip planning, packing, and preparing and I really haven’t put as much thought into the holidays as I normally do. Most years, by this point, I have all my gifts bought, my cookie recipes planned, and my holiday DIY projects well under way. Well, that is not the case this year. I am wayyyyy behind.
I love to test cookie recipes before the holidays and see what is going to work and what isn’t. Well these Cheesecake Stuffed Cinnamon Apple Cookie Cups are definitely going to work. These are so delicious and so easy.
The cookie cup is made with NESTLÉ® TOLL HOUSE® Harvest Apple Refrigerated Cookie Dough, which if you haven’t tried yet, you must! This cookie dough is really great. It has big chewy chunks of apple and lots of cinnamon flavor. They are like apple pie in cookie form. In fact, I planned to stuff these cups with apple pie filling but after tasting the baked cookie, realized I didn’t need the filling because the cookies have so much apple flavor on their own.
The cheesecake filling comes together with just a few ingredients and can be made while your cookie cups are baking. I piped the filling into my cookie cups and I think they look great. These cookies would be great on a holiday cookie platter or for after Thanksgiving dinner. You could also mix this same cheesecake filling with LIBBY’S® 100% Pure Pumpkin and make them pumpkin cheesecake stuffed! The pumpkin and apple flavors would be like a fall flavor extravaganza!
Since I am so behind this year, I know that I will be turning to this Harvest Apple Cookie Dough again and again for entertaining. It is so good, even without the cheesecake filling, and makes serving fresh cookies right out of the oven so easy. What are your favorite baking recipes? I would love to hear them!
Cheesecake Stuffed Cinnamon Apple Cookie Cups
- 1 pkg. NESTLÉ® TOLL HOUSE® Harvest Apple Refrigerated Cookie Dough
- 4 oz. cream cheese softened
- 6 oz. frozen whipped topping
- 1/3 cup powdered sugar
- 2 tsp. vanilla
- 1 tbsp. milk
Preheat oven to 375 degrees and spray a mini muffin tin with non-stick spray.
Take each proportioned square of dough and roll it into a ball and stick each one into a well in the muffin tin.
Push down on the dough to make a hole in the middle and have the dough go up the sides.You can either use your fingers or the handle of a wooden spoon.
Bake for 9-10 minutes or until edges start to brown. Remove from oven and press the puffy middle part back down. It will puff up in the oven but you can press it back down if you do it right away while it is still hot. Place back in the oven for 1 minute to allow the middle to finish cooking.
Remove from oven and run a knife around the edges and then allow to cool completely. It is extremely important that you allow them to cool completely or else they will break when you remove them from the tin.
Prepare the cheesecake mixture by mixing together the cream cheese,milk, whipped topping, sugar,and vanilla using a hand mixer. Mix from 2-3 minutes on medium high or until light and fluffy.
Once cool, use a spoon and gently scoop out the cookie cup. Place on a non-stick surface such as parchment paper.
Fill a piping back fitted with any star tip and pipe about 1 tbsp. of cheesecake filling into each cookie cup.
Refrigerate until ready to serve, enjoy!
For more baking inspiration, check out the following links!
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And check out these free printables perfect for Thanksgiving decorating! Just follow the link and then print!!
Want to pin these Cheesecake Stuffed Cinnamon Apple Cookie Cups to save for later? Use this one!
I purchased my Harvest Apple Cookie Dough from Walmart and found it in the seasonal cookie bins!