mini Cheesecake Cookie Cups

Last year, I posted the original recipe for these awesome Cheesecake Cookie Cups. At the time I thought they were great, but this year I wanted to play around with the size of them. I really like the idea of mini, bite-sized cookies...which allows me to justify eating 2 or 3 of them without feeling *too much* guilt.

Of course, making things minature means that you spend a little more time on baking the buggers. Something to keep in mind if you have a life. Obviously, since I made 250'ish of these little delights...well, we won't go there.

Cheesecake Cookie Cups (the mini version)

1 package Nestle Toll House Refrigerated Mini Chocolate Chip Cookie Bar Dough
2 packages of cream cheese, room temp
1 can sweetened condensed milk
2 large eggs
2 tsp vanilla extract
1 can (21 oz) cherry pie filling

Preheat oven to 325 degrees. Paper-line mini muffin trays. Place 1/2 piece of mini chocolate chip cookie dough in each muffin cup, and press down slightly. Bake for 8-10 minutes of until cookie has spread to the edge of each cup, but is not fully cooked through. (If it doesn't spread to the edge, don't sweat it...they will still be delicious, and I promise no one will notice.) Let cool in mini muffin tray until they collapse slightly.

Meanwhile, beat cream cheese, sweetened condensed milk, eggs and vanilla in a medium bowl until smooth. Pour about 1 tbsp of the mixture over each cookie in cup. Bake for an additional 15 minutes or until set. Cool completely on a wire rack. Top each cheesecake with pie filling. Keep refridgerated.

So cute! You can substitute the chocolate chip dough with sugar cookie dough, or use a traditional graham cracker crust.