Two posts in a row- how can it be?! To make up for my inconsistency, I figured I would go overboard with cupcake recipes. Finals start tomorrow, and honestly, everyone needs more cupcakes in their lives anyways, especially around this time. So, you’re welcome. I figured that I wouldn’t sleep tonight anyways, so I might as well spend time focusing on two of my favorite things: writing and cupcakes. For all of you out there that needs an inspirational quote with you right now, here you go:


“Coffee makes it possible to get out of bed, but cupcakes make it worthwhile.” Preach it anonymous poet, preach it.


Now, onto the actual topic at hand. After Christmas I drove back to San Diego with my big brother in order to visit him and his friends for awhile, and I decided I’d make them some cupcakes while I was there. While some may think that an entire batch of 24 cupcakes for 3 roommates (plus Brian, he has a housekey anyways) might be excessive, it most definitely is not. Half of them were gone the night that they were produced. These four males are the perfect specimens for me to practice new recipes on- they’re guaranteed to eat whatever I make, and I never have to worry about having a million cupcakes leftover that I have no idea what to do with.

Now, I brought my cupcake pans and traveling icing kit with me, so I was completely prepared to make whatever recipe crossed my path, but I also wanted to keep things simple because I didn’t want to have them buy a bunch of ingredients that they were never going to use again. My brother and I have always had a solid love for cheesecake, so I thought that maybe I could branch off of that because it doesn’t require too many ingredients. I went to trusty ‘ol Pinterest and found “cheesecake cookie cups” and immediately knew that this was the one. Oh, this was the one.


After an hour of preparation and another hour of waiting for them to set in the fridge while the guys impatiently asked when they were going to be done while watching a really awful Arnold Schwarzenegger movie, my masterpiece was complete. Even my brother’s dachshund liked them, and he has really high standards. Without further ado…


k now seriously, here’s the recipe…


  • 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 2 pkgs. (8 oz. each) cream cheese, room temperature
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (21 oz.) cherry pie filling


PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Simple, right? And delicious. They came out amazing! I highly recommend them for any beginning cupcaker who wants to try something simple, or if you love cheesecake, or if you’re having a get together/party. Or if you’re just like me and really like to eat anything in a cupcake liner. Happy cupcaking!
Categories: Uncategorized

One Response so far.

  1. Kathryne says:

    Cheesecake in cupcake form. Ryan Gosling. This page demonstrates you have a flawless understanding of the true joys in life.

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