These were great with a few changes that I felt were necessary. The cookies are too sweet with all the sugar in the crust PLUS the sugar in the cream cheese mixture. Next time I will reduce the sugar in the crust or filling or both. I also reduced the amount of top crumbs and reserved only 2/3 cup instead of the 1 cup as the recipe instructs. I also agreed with another reviewer that baking the bottom crust for 15 minutes results in it being too hard, so I reduced the baking time for the bottom crust to 10 minutes, and I might reduce it to something like 7 next time I make it. I would probably also increase the vanilla and maybe add a little lemon rind to the filling.
Great recipe. Quick, easy, and fairly foolproof. Having the topping means that you don't have to worry about cracking on the top. One of my friend thought the topping gave it a slightly toffee-like effect. I liked how the bottom was very firm and robust. I added cinnamon to the crust/topping mixture for a bit of extra oomph. The filling came out with a perfect texture and flavor. This is definitely a great shortcut to cheesecake.
CHEESECAKE SUGAR COOKIE CUPS
PREP TIME: 10 mins
COOK TIME: 16 mins
1 package sugar cookie dough
choice of berries, or other fruit toppings
For the No Bake Cheesecake Filling:
8 oz cream cheese
½ cup sugar
1 tsp vanilla
1 cup whipped cream (or 4 oz cool whip)
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Preheat your oven to 350 degrees.
Cut sugar cookie dough into 12 slices.
Press each slice into a greased muffin tin. Press into the bottom and up the sides about ⅔ of the way, to create a little bowl.
Bake for about 16-18 minutes until the edges just start to turn a golden brown color.
Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)
While they are cooling, beat cream cheese until smooth.
Add in the sugar and vanilla and beat for about 2-3 minutes until creamy.
Fold in the whipped cream.
Spoon cheesecake filling (or pipe it) into each cookie top.