Hostess with the Mostess®

My aunt used to make these frequently and used an Oreo cookie as the bottom crust. They are great to make for parties.

Oh……….Yum!!!!!!

Oh………..YUM!!!!

es hermoso y muy tentador!!! felicitaciones,,

mara
argentina

ok, those sound fantastic! Yum! Thanks for sharing!!!

OMG those look delishious!

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These look DELICIOUS! I cant wait to make them and see if they taste as good as they look!

craving this right now. delish,

I would love to know what size can to use for the sweetened condensed milk. I made these with a 14oz can (didn’t even use all of it). They did not set and are so goupy they must be eaten with a spoon. There are several size options in the store, I went with the medium size since it was specified.

i love cheesecake and those look really delicious!

I want to make these but are concerned the cheesecake measurements may be wrong. I think there should be 3 pkgs of cream cheese and 3 eggs, which is a standard recipe with a 14 oz. can of sweetened condensed milk. It may be why one reader had a problem.

Hi Dawn & Ashley –
After looking at some similar recipes, it looks like the appropriate amount of sweetened condensed milk for 2 packages of cream cheese should be 8 oz, which may be the smallest can available?

I’ll double check when I’m at the store on the can sizes, but I’m going to go ahead and update the ingredients list to specify a small can/8 oz. Thanks for the tips!

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Dawn,

You are right, it does not add up. I filled about 32 cupcakes with the dough and still had a ton left. I only had enough cheesecake mix to fill 24 of them

Disappointed in these instructions. Tried them tonight and found that the cookie recipe is basically for Toll House cookies and to fill the muffin pan for 24 would use too much dough. I decreased it to a Tbsp. scoop and adjusted the cheesecake to 3 blocks cream cheese, 14oz. can sw. cond. milk (which I think is the smallest they sell) 3 eggs and 2 tsp. vanilla.

Thanks so much to everyone for their feedback on the recipe. It looks like Natasha’s turned out well for her, based on the great photos of the final result, but we’re going to do a batch here and may adjust the recipe a little based on the results and everyone’s recommendations. Keep you posted!

P.S. – For those of you that needed to increase the cream cheese from 3 packages to 2 – were you using 8 oz packages each – so 24 oz total? I googled a few more recipes for “cheesecake cookie cups” and they all called for only 2 8-oz packages, just like this one. So strange that the results are turning out so differently for everyone!

Made these last night & they came out perfect & ubberly delicious… off to eat more

Thanks for the recipe! I made them last weekend, and they turned out perfectly. I cheated a little and instead of making the cookie dough, I purchased a tube of Pilsbury chocolate chip cookie dough, divided it evenly among the 24 muffin cups, and then followed the rest of the directions as stated. For the cheesecake mixture, I used my cookie scoop and two scoops filled the muffin cups up almost to the top. They were perfect that way!

My work is having a chocolate dessert contest for Valentine’s day, and I think I will make these again, except I will top them with a whipped chocolate ganash instead of whipped cream.

I should add, I used 2 packages of cream cheese and 8 oz of sweetened condensed milk. The smallest can my store had was 14 oz, but I just use 1 cup of it, which is 8 oz. There was just a tiny bit of the cheescake batter left after I filled my 24 cups.

Could this be death by delish?!

In the words of Homer Simpson…mmmmm, gggrrrgghhhhh

I trial baked these for my daughter’s baby shower in a few weeks, and they turned out WONDERFUL. I used two 8oz pkg of cream cheese and the 14oz can of sweetened condensed milk. Because of the concern over how much “milk”, I SLOWLY added about a third of the can at a time, beating well with each addition. I DID BAKE THEM FOR 20-25 MIN. THOUGH. Couldn’t keep my sons and husband away from them. (with the left over cookie dough, make more or just bake some cookies!)

Delicious! Thanks!
I also had to bake the cheesecake longer, but I live at a higher altitude. The cookie part also sunk a bit, but nothing a huge dollop of whipped cream couldn’t hide

Made these for my co-workers for Valentine’s Day. Everyone loved them. Thanks for posting the recipe.

They look delicious – I’m sure mine won’t turn out that nice, but I’ll give it a go!

I made these the exact way the recipe says, but my oven runs a little hot so maybe you just need to bake them longer for the cheesecake part. I also had a lot of cookie dough left over, I wonder what I shall do with it?

also I used Andes mints chopped up instead of mint chocolate chips couldn’t seem to find them anywhere!

Not much of a baker but these sound wonderful.
I am going to give it a try, I will let you know how they turn out

These sound delish! I will be trying them this weekend for an Easter dessert! Thanks!

Lauren-it calls for mini chocolate chips, not mint. But did it turn out good with that variation?