Cheesecake Stuffed Cinnamon Apple Cookie Cups

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


  1. Preheat oven to 375 degrees and spray a mini muffin tin with non-stick spray.
  2. Take each proportioned square of dough and roll it into a ball and stick each one into a well in the muffin tin.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once cool, use a spoon and gently scoop out the cookie cup. Place on a non-stick surface such as parchment paper.
  8. Fill a piping back fitted with any star tip and pipe about 1 tbsp. of cheesecake filling into each cookie cup.
  9. Refrigerate until ready to serve, enjoy!