Funfetti Cheesecake Cookie Cups

You’ll also love my funfetti cheesecake!

When you can’t decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

From now on, let’s celebrate Funfetti Fridays.  Fridays are a perfect excuse for sprinkles, right?! T-G-I-Funfetti.

Last week, I shared a Cookie Dough Cupcake of sorts with you. I took my favorite chocolate chip cookie recipe and baked them as cookie cups. Baking cookie dough in cupcake pans means there is no room for the cookies to spread! Then I topped those cookie cups with egg-free (safe-to-eat!) cookie dough frosting. Oh heavens, they are good:

Brainstorming another excuse to make chocolate chip cookie cups, I began thinking of how tasty funfetti is with chocolate chip cookies. Cake Batter Chocolate Chip Cookie, anyone?  (<– most popular recipe on my website!) And how tasty is cheesecake with chocolate chip cookies?  I once had a fat slice of chocolate chip cookie dough cheesecake at a restaurant and I think I fainted from how good it was. So today’s recipe was born from my love for chocolate chip cookies, my love for funfetti, and my love for cheesecake. A trifecta of awesome.

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

Sprinkles & chocolate chips are just meant to be…

I won’t walk you through how to make the chocolate chip cookie cups again, but it’s helpful to know just how darn good they are. The chocolate chip cookie recipe calls for cornstarch in the dough – cornstarch makes the cookies unbelievably soft and thick, much like it does to soups, pie fillings, and gravies. Make the cookie dough (no dough chilling required!), press 1.5 Tablespoons of it into each lined cupcake tin and bake for 10 minutes before making the cheesecake layer. My super-soft, thick chocolate chip cookie cups act as the funfetti cheesecake crust today.

The cheesecake layer is laughably easy.  Grab two 8-ounce packages of cream cheese, 1/2 cup of sugar, 1 egg, 3/4 teaspoon of vanilla extract, and 1/2 cup of sprinkles.  I may or may not have added even more sprinkles, but that’s beside the point.  Add as many sprinkles as you want.  It’s no secret that I am a sprinkle fiend. What? I can’t help it.

Take the chocolate chip cookie cup “crusts” out of the oven at 10 minutes. Spoon 1 heaping Tablespoon of the cheesecake batter on top and return to the oven to bake for about 18 minutes longer. There, you’re done.  Wasn’t that easy?

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

You will love sinking your teeth into these cookie cups. I mean, you’re getting two desserts in one! Soft, chewy cookies + creamy cheesecake. Funfetti + chocolate chip cookies. Needless to say, we gobbled these up like there is no tomorrow.

The recipe makes 24 cookie cups, perfect for a birthday party, thank-goodness-it’s-spring-party, or a Funfetti Friday party.  Use different colored sprinkles for different occasions like Christmas, Halloween, bridal/baby showers, Valentine’s Day, etc.  I’m pretty sure there is no wrong way to use sprinkles here.

Funfetti Cheesecake Cookie Cups! When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

Ask yourself this: What can make a cheesecake better? Funfetti is probably the answer.

And what can make THAT even better? Cookies, of course.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More funfetti recipes to love:

Funfetti Cheesecake Cookie Cups

When you can't decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three!

Ingredients:

Cookie Cups

  • 3/4 cup (170g) ) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour (measured correctly)
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips

Funfetti Cheesecake Layer

  • 16 ounces (448g) cream cheese , softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)

Directions:

  1. Preheat oven to 350F degrees. Line two 12 count muffin pans with liners. Set aside.
  2. Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
  3. Press 1.5 Tablespoons of dough into each muffin liner. Bake for only 10 minutes. They will not be cooked through at this point, but they will be going back in the oven.
  4. Make the funfetti cheesecake: With a hand-held mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed. Dollop 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.
  5. Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool and enjoy. Makes 24 cups. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 4 more days.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

 

Today’s cookie cups could not have been made without my favorite Chocolate Chip Cookie Recipe.

Perfect Chocolate Chip Cookies

 

 

118 Comments

Comments

  1. Kristen @ notsodomesticated on April 5, 2013 at 6:26 pm

    Yum!!! So to be clear, even when the cheesecake is added on top of the cookie cups, you can safely leave the leftovers out at room temperature? Just making sure I’m understanding! These look awesome!

    • Sally on April 6, 2013 at 9:26 am

      Ahh! Kristen, they must be refrigerated. Thank you for catching that. I updated the recipe as such. 🙂

      • Kristen @ notsodomesticated on April 6, 2013 at 2:51 pm

        Thanks for the info! Hope you’re having a good weekend! 🙂



      • Sally on April 6, 2013 at 8:51 pm

        You too, Kristen – thanks!



  2. Averie @ Averie Cooks on April 5, 2013 at 8:30 pm

    I love these and they are SO YOU! The Funfetti Cheesecake Layer is 100% Sally. And so are the pics. Your style is unmistakeable and I love that you have your own signature and I can recognize these pics anywhere! Fun idea and I love when you said laughably easy…you’d think. But sometimes those are the things that people manage to mess up. Lol Love this idea…fun and easy and filled with funfetti!

    • Sally on April 6, 2013 at 9:01 pm

      I can’t believe I have my own signature photography style!!!! That is the coolest thing in the world Averie – I showed your comment to Kevin last night and I couldn’t shut up. That’s a cool feeling! Hope you’re having a good weekend Averie!

  3. Ari @ Ari's Menu on April 5, 2013 at 8:46 pm

    I think I just died a little. Could we please top it with some fro yo so it can be EVERY ONE of my favorite desserts in one? 😉 You’re always so creative Sally, and these are beautiful, and the pictures are so vibrant!

    • Sally on April 6, 2013 at 9:00 pm

      Fro-yo = YES.

  4. Caley on April 5, 2013 at 8:53 pm

    Oh my gosh, I cannot WAIT to make these! Cheesecake is my absolute favorite, and I’m totally in love with cheesecake crusts…shortbread, graham crackers, CHOCOLATE CHIP COOKIES HOLY COW. You are probably used to me doing variations on your recipes by now, but I think these would be absolutely incredible with white chocolate chip cookie bases and your lemon cheesecake on top!! With strawberries! 😛 Thanks for the great, gorgeous Friday recipe! Love the sprinkles.

    • Sally on April 6, 2013 at 8:59 pm

      OK you just gave me an idea for a recipe. 🙂 Love you for that (and all the sweet things you say!), Caley! xo

  5. Dorothy @ Crazy for Crust on April 5, 2013 at 9:06 pm

    You’re so smart Sally! I’ve done cheesecake cupcakes -but not cookie cheesecakes! LOVE!

  6. Rachel @ Baked by Rachel on April 5, 2013 at 9:18 pm

    I swear it must be sprinkle week. Everywhere I look I’m seeing sprinkles! That’s not a bad thing at all 😉

  7. Loretta | A Finn In The Kitchen on April 5, 2013 at 9:53 pm

    Funfetti is so fun (haha) and carefree. Reminds me of being a kid and not having a care in the world…

  8. Teresa D on April 5, 2013 at 11:35 pm

    oh my gosh……..SO CUTE!!!! haha

  9. Jocelyn @BruCrew Life on April 6, 2013 at 12:17 am

    Sprinkles do make everything so much better!!! Some of my favorite things to make are cookie dough cheesecake bars! I love that you made them as little muffins though…so fun and cute!!!

  10. Renee on April 6, 2013 at 12:34 am

    Chocolate and sprinkles. It’s like a manifesto. Plus cheese. All my favorite food groups.

    • Sally on April 6, 2013 at 8:56 pm

      hahaha same here. 🙂 Thanks Renee!

  11. Katrina @ Warm Vanilla Sugar on April 6, 2013 at 6:38 am

    Oh boy, these look fabulous!!

  12. Rosie @ Blueberry Kitchen on April 6, 2013 at 2:35 pm

    These look so sweet, they totally made me smile! They sound really yummy too! 🙂

  13. Stephanie @ Eat. Drink. Love. on April 7, 2013 at 1:37 am

    T.G.I.Funfetti! I love that! And these cheesecake cookie cups!

  14. Ala on April 7, 2013 at 2:02 am

    Funfetti is the nectar of the gods, for sure! These and Mother’s circus animal cookies really need to go together at some point–these cookie cups look fantastic!

  15. Chung-Ah | Damn Delicious on April 7, 2013 at 3:41 am

    You know how I feel about sprinkles! And dude, cheesecake cups?! I would have no self control around these!

  16. Regina @ SpecialtyCakeCreations on April 7, 2013 at 11:51 am

    Starting sometime next week I will have an oven at my disposal again. Cookie cups are on the top of my first things to. Now I just have to decide if it will be with frosting or cheesecake 😉

  17. Alisha on April 7, 2013 at 4:17 pm

    I made these today. Well. Mostly made them. I hate to say it, but I’m not a big sprinkle fan, so I didn’t want to go buy new sprinkles so I used the strictly forbidden round ones that I already had in my cupboards. Cute little tie-dyed cheesecake cookies cups. 🙂 Anyways, the only thing I subbed was the truvia baking blend for the regular sugar. These are DELICIOUS. I don’t think they’re going to last long at my house. 🙂

    • Alisha on April 10, 2013 at 9:28 pm

      I was so right, these barely lasted 3 days and I’m already being asked to make more. I think this next time I’ll split up the cheesecake and make it different colors. Play around with it some 🙂 I think these will also be my go to for the next time I need to bring food to something 🙂

      • Sally on April 11, 2013 at 5:12 am

        Hey Alisha! I love the idea of making the cheesecake different colors! HOpe you enjoy them even more next time, then 🙂



  18. Kristin @ Dizzy Busy and Hungry on April 7, 2013 at 9:19 pm

    Love the idea of using egg-free cookie dough for frosting! Genius!!

  19. val on April 7, 2013 at 9:38 pm

    You are so creative!! These are spectacular.

  20. Jennie @themessybakerblog on April 8, 2013 at 9:55 am

    Sally, I’m drooling! These look beyond amazing. Yum!

  21. Nutmeg Nanny on April 8, 2013 at 3:53 pm

    Beautiful! These look absolutely divine, so tempting 🙂

  22. Ashley @ Kitchen Meets Girl on April 8, 2013 at 9:48 pm

    Wait? You did what? I can’t believe I missed this recipe last week! Holy smokes, Sally, this recipe has to be everything I love all wrapped up in one sprinkled cheesecake! These are gorgeous and perfect, and need to be in my mouth right now.

    • Sally on April 8, 2013 at 10:17 pm

      Knew you’d like these Ashley! 😀

  23. Laura Dembowski on April 8, 2013 at 10:52 pm

    Funfetti always makes me smile : D Love the idea if baking cookies in muffin tins too!

  24. ashley - baker by nature on April 9, 2013 at 10:19 am

    Gah! These are so cute, Sally!

  25. Hayley @ The Domestic Rebel on April 10, 2013 at 7:17 pm

    How adorably delicious, Sally! I love that you combined two of my fave desserts into one adorable, sprinkly cup of happiness! That cheesecake looks out of this world!

  26. Becky at The Two Bite Club on April 10, 2013 at 7:43 pm

    Pinning!

  27. Carla @ Carlas Confections on April 10, 2013 at 8:30 pm

    Yes! I love funfetti Fridays! These cookie cups look so perfect!!! 😀

  28. Lori on April 13, 2013 at 10:16 pm

    What is the best way to store these and for how long? Thanks!

    • Sally on April 13, 2013 at 10:49 pm

      Hi Lori, I mention that in the recipe. “Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 4 more days.”

  29. Janine | sugarkissed.net on May 2, 2013 at 11:26 pm

    You never disappoint when it comes to fun ways to bake with sprinkles!

    • Sally on May 3, 2013 at 7:31 am

      Thank you Janine!

  30. Eve on June 26, 2013 at 5:33 am

    Do you think that potato starch would work instead of cornstarch? I live in a country with a lot of potato starch but not much cornstarch.

    • Sally on June 26, 2013 at 9:23 am

      Eve, you can actually leave out the cornstarch in this recipe. It won’t affect the taste. In most of my recipes, you can replace corn with potato.

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