Ingredients

The following ingredients have 24 Servings
  • One package of regular or gluten-free chocolate chip cookie dough
  • Two 8 oz. packages cream cheese, (softened to room temperature (I used light cream cheese))
  • ½ cup plain Greek yogurt
  • ½ cup powdered sugar
  • 2 teaspoons vanilla
  • 24 raspberries
  • 24 blueberries
  • 24 strawberry slices

Instruction

  • Preheat oven to 350°F and spray a mini muffin tin (with 24 cups) with nonstick cooking spray.
  • Divide cookie dough between the 24 cups, about 1 Tablespoon in each.
  • Bake for 12-14 minutes, or according to package directions, until golden brown and crisp.
  • Cool in pan for several minutes before removing to cooling rack to cool completely.
  • Prepare the cheesecake topping by combining the cream cheese, Greek yogurt, powdered sugar and vanilla in a large bowl or the bowl of your stand mixer and beat with a hand mixer or stand mixer until smooth.
  • Use a small amount of the cheesecake topping to attach one raspberry to the top of each cookie cup.
  • Use a piping bag, plastic bag with a hole cut in the cornier to pipe the topping carefully around the raspberry on top of the cookie cup, or spread around it carefully with a knife or spatula. Smooth out the topping with a knife or spatula.
  • Garnish each cookie cup with one strawberry slice and one blueberry.