Brownie Cheesecake Cookie Cups
Brownie Cheesecake Cookie Cups
Ingredients
For the Cookie Cups
- 1 log Nestle Toll House chocolate chip cookie dough
- 1 box Duncan Hines chewy fudge brownie mix, family size
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tub Philadelphia no-bake cheesecake filling
For Serving
- 1 container Lucerne Dairy Farms extra creamy whipped topping, optional
Instructions
- 1
Preheat your oven to 350°F. Slice the Nestle Toll House chocolate chip cookie dough log into 12 equal pieces. Place one piece of cookie dough into the bottom of each cup in a 12-cup muffin tin. Press each cookie dough piece down firmly to form an even base.
⏱️ 5 min•🌡️ 350
- 2
Prepare the brownie batter according to the instructions on the back of the Duncan Hines chewy fudge brownie mix box. This typically involves mixing the brownie mix with the large eggs, vegetable oil, and water until smooth.
⏱️ 5 min
- 3
Pour the prepared brownie batter over the cookie dough base in each muffin cup, filling each cup about two-thirds of the way. A funnel-spouted bowl can make this step easier.
⏱️ 3 min
- 4
Open the tub of Philadelphia no-bake cheesecake filling. Using a small ice cream scoop or melon baller, place a dollop of cheesecake filling on top of the brownie batter in each muffin cup.
⏱️ 3 min
- 5
Take a small knife or skewer and gently swirl the cheesecake filling into the brownie batter in each cup to create a marbled pattern.
⏱️ 4 min
- 6
Place the muffin tin into the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the brownie portion comes out with moist crumbs, but not wet batter.
⏱️ 30 min•🌡️ 350
- 7
Once baked, remove the cups from the oven and let them cool completely in the muffin tin before removing. Serve individually, optionally topped with a dollop of Lucerne Dairy Farms extra creamy whipped topping.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Brownie Cheesecake Cookie Cups
Ingredients
For the Cookie Cups
- 1 log Nestle Toll House chocolate chip cookie dough
- 1 box Duncan Hines chewy fudge brownie mix, family size
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tub Philadelphia no-bake cheesecake filling
For Serving
- 1 container Lucerne Dairy Farms extra creamy whipped topping, optional
Instructions
- 1
Preheat your oven to 350°F. Slice the Nestle Toll House chocolate chip cookie dough log into 12 equal pieces. Place one piece of cookie dough into the bottom of each cup in a 12-cup muffin tin. Press each cookie dough piece down firmly to form an even base.
⏱️ 5 min•🌡️ 350 - 2
Prepare the brownie batter according to the instructions on the back of the Duncan Hines chewy fudge brownie mix box. This typically involves mixing the brownie mix with the large eggs, vegetable oil, and water until smooth.
⏱️ 5 min - 3
Pour the prepared brownie batter over the cookie dough base in each muffin cup, filling each cup about two-thirds of the way. A funnel-spouted bowl can make this step easier.
⏱️ 3 min - 4
Open the tub of Philadelphia no-bake cheesecake filling. Using a small ice cream scoop or melon baller, place a dollop of cheesecake filling on top of the brownie batter in each muffin cup.
⏱️ 3 min - 5
Take a small knife or skewer and gently swirl the cheesecake filling into the brownie batter in each cup to create a marbled pattern.
⏱️ 4 min - 6
Place the muffin tin into the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the brownie portion comes out with moist crumbs, but not wet batter.
⏱️ 30 min•🌡️ 350 - 7
Once baked, remove the cups from the oven and let them cool completely in the muffin tin before removing. Serve individually, optionally topped with a dollop of Lucerne Dairy Farms extra creamy whipped topping.
⏱️ 60 min