Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Cheesecake Cookie Cups

This is definitely not a healthy recipe, but it is a good one! This dessert isn’t a healthier alternative to cheesecake, but rather a smaller portion of cheesecake. I believe that you should never think of any foods as “off limits”. Instead, enjoy treats in moderation while reducing the portion size. This cheesecake is the perfect size to satisfy a sweet tooth.

Here are the ingredients you’ll need to make 24 cookie cups:

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  • 1 package-16 oz. sugar cookie dough (you can use any flavor you’d like)
  • 2 packages- 8 oz. cream cheese (I used 1/3 less fat)
  • 2 large eggs
  • 1 can (14 oz.) sweetened condensed milk
  • 2 tsp. vanilla extract

Preheat oven to 325 degrees. Line a muffin tin with muffin foil liners (they won’t stick to the foil liner). Place a piece of cookie dough in each liner.

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Bake cookie dough for about 7 minutes (or until the dough spreads out covering the entire muffin liner).

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Meanwhile, using a hand mixer blend together the cream cheese, eggs, condensed milk, and vanilla until smooth.

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Pour about 3 tbsp. of cheesecake mixture over each sugar cookie.  (oops…blurry pic)

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Bake for an additional 15-18 minutes (or until a toothpick comes out clean). Enjoy!

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Nutrition information per serving (1 cookie cup is a serving):

  • Calories 191
  • Fat 16.1g
  • Carbohydrates 33g
  • Protein 3.5g
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1 Comment

  1. This looks so good. My daughter is into baking now and taking her goodies to school. I bet she would love to make these!

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