1 16.5 oz tube sugar cookie dough
6 oz cream cheese
6 oz cool whip
¼ cup of sugar
½ cup cinnamon sugar(optional)
½ tsp Vanilla extract
Preheat oven to 375℉.
Using two cupcake pans, spray both thoroughly with cooking spray.
Cut the sugar cookie dough into 20 slices. Place them in the cupcake pans pressing the middle down and pressing the sides against the pan.
Sprinkle with cinnamon sugar and bake for 12 minutes or until the center looks cooked and the sides are starting to brown.
While the cookies bake, using an electric mixer, mix together the cream cheese and sugar. Then add the vanilla extract. Finally, using a rubber spatula, fold in the cool whip until combined.
Once the cookies are done, use a shot glass to press down the center to create a gap
Use a knife to run around the rim of the cookies. If needed, use a spoon to help scoop them out.
Let the cookies cool for 5 minutes and then scoop a dollop of the cheesecake mixture into the gap. Top with more cinnamon sugar or with your preferred toppings such as fresh fruit.