Chocolate chip cookies baked in cups with a Greek yogurt cheesecake frosting hiding a juicy raspberry. A strawberry and blueberry garnish make 'em cute!
One package of regular or gluten-free chocolate chip cookie dough, or homemade cookie dough. You will need about 1 1/2 cups or enough for about 24 cookies (see Note*)
Two 8 oz. packages cream cheese, softened to room temperature (I used light cream cheese)
cup plain Greek yogurt
cup powdered sugar
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 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.