Indulge in the rich and decadent flavor of Chocolate Pecan Cheesecake Cookie Cups. These delightful treats from NESTLÉ® TOLL HOUSE® combine creamy cheesecake with a chocolatey pecan cookie crust for a bite-sized dessert that’s perfect for any occasion.
Chocolate Pecan Cheesecake Cookie Cups are an exquisite fusion of creamy cheesecake and rich chocolate pecan cookies, all brought together expertly by NESTLÉ® TOLL HOUSE®. Made with NESTLÉ® TOLL HOUSE® Refrigerated Pecan Turtle Delight Cookie Bar Dough and NESTLÉ® CARNATION® Sweetened Condensed Milk, each cup offers a lush, creamy center. The addition of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels ensures every bite delivers a delightful burst of semi-sweet chocolate goodness.
Ideal for birthday parties, dinner gatherings, or any special occasion, these cookie cups are quick and easy to prepare—ready in just 30 minutes or less. Perfect as a dessert, they also make a festive choice for those seeking something sweet and satisfying without too much fuss. So go ahead and make your gatherings a bit sweeter with these irresistible treats.
Ingredients
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Key Products
The key Nestlé products you need to cook this delicious recipe
Directions
Step 1
Preheat oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
Step 2
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Step 3
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
Step 4
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
Step 5
Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.
Make It
Step 1
Preheat oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
Step 2
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Step 3
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
Step 4
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
Step 5
Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.
Ingredients
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