Sugar Cookie Dough Cheesecake Cups with Sprinkles
Individual cheesecake cups featuring a sugar cookie base, edible cookie dough truffles, and a creamy vanilla cheesecake filling loaded with colorful sprinkles. These festive desserts combine three beloved treats in one indulgent bite - crispy homemade sugar cookies, safe-to-eat cookie dough balls, and rich cheesecake. Perfect for birthday parties, celebrations, or when you want to impress with a show-stopping dessert that captures the joy of cookie dough without the raw egg concerns.
Ingredients
- ¼ cup unsalted butter, at room temperature
- ⅓ cup granulated sugar
- ¼ tsp vanilla extract
- ¼ tsp Buttery Sweet Dough Bakery Emulsion
- ½ tsp salt
- 1 cup all-purpose flour
- 7 oz sweetened condensed milk, 1/2 can
- ⅓ cup sprinklesmini chocolate chips1:1none
Changes flavor profile but maintains texture
- ⅛ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- 1 tsp cornstarch
- 16 oz cream cheese, at room temperature
- ½ cup granulated sugar
- 2 eggs
- ½ cup sour cream
- ½ cup sprinklesmini chocolate chips1:1none
Changes flavor profile but maintains texture
Instructions
- 1
Cream butter and sugar until light and fluffy
- 2
Beat in vanilla and bakery emulsion
- 3
Add flour alternating with condensed milk
- 4
Mix in sprinkles and shape into 1-inch balls
- 5
Freeze cookie dough balls until needed
- 6
Preheat oven to 300°F
- 7
Cream butter and sugar for cookies until fluffy
- 8
Add vanilla bean paste
- 9
Mix in flour gradually on low speed
- 10
Add cornstarch and mix until dough forms
- 11
Roll dough to 1/4-inch thickness
- 12
Cut with 1 3/4-inch round cutters
- 13
Bake cookies for 20-22 minutes
- 14
Preheat oven to 275°F
- 15
Line muffin tin with cupcake liners
- 16
Place sugar cookie in bottom of each liner
- 17
Beat cream cheese and sugar on medium-high speed
- 18
Add eggs one at a time, beating well
- 19
Mix in extracts until combined
- 20
Beat in sour cream until incorporated
- 21
Fold in sprinkles
- 22
Place two cookie dough truffles on sugar cookie base
- 23
Fill cups to top with cheesecake mixture
- 24
Top with one more cookie dough truffle and extra sprinkles
- 25
Bake for 22 minutes, rotating halfway through
- 26
Cool to room temperature then chill for at least 4 hours
Tips
Freeze the cookie dough balls for at least 2 hours to prevent them from melting into the cheesecake during baking.
Use room temperature cream cheese to avoid lumps in your cheesecake filling - let it sit out for 2-3 hours before mixing.
Cool cheesecakes completely before removing from muffin tin to prevent cracking and maintain their shape.
Good to Know
Store covered in refrigerator for up to 5 days. Best served chilled.
Can be made up to 2 days ahead. Cookie dough truffles can be made and frozen up to 1 week in advance.
Serve chilled directly from refrigerator. Let sit at room temperature for 5 minutes before serving for best texture.
Common Mistakes
Use room temperature ingredients to avoid lumpy cheesecake filling
Don't overbake or cheesecake will crack - centers should still be slightly jiggly
Freeze cookie dough balls thoroughly to prevent melting during baking
Substitutions
FAQ
Can I make these without the cookie dough truffles?
Yes, you can omit the truffles and just use the sugar cookie base with cheesecake filling. Reduce baking time by 2-3 minutes.
What if I don't have bakery emulsion?
Replace with an equal amount of vanilla extract. Bakery emulsion gives stronger flavor but vanilla extract works fine.
How long will these keep in the refrigerator?
These cheesecake cups will stay fresh covered in the refrigerator for up to 5 days. The texture is best within the first 3 days.