Mini Cherry Cheesecake Cookie Cups . . . the flavor of cherry cheesecake in fun bite sized servings! Perfect for parties and potlucks.
I am a big fan of mini sized desserts. They are so fun to serve, and even more fun to eat, aren’t they? These mini Cherry Cheesecake Cookie Cups are no exception! They have all the flavor of cherry cheesecake, but are served in a little homemade sugar cookie cup.
Large cheesecakes can be hard to serve a crowd, but these mini cheesecake cookie cups are just perfect. They are easy for guests to grab and eat, and no one can resist them!
I use homemade sugar cookie dough for my crust, but you can use refrigerated cookie dough to make things even more easy. Roll the dough in balls and place in mini muffin pans. Make an indentation in each one. I like to use the back of a teaspoon.
After you bake them, the center will sink a bit, but I also like to use the spoon again to make the indentation even more pronounced.
These mini cherry cheesecakes are perfect for parties, because you can make the cookie crusts ahead of time. I like to put them in ziplock freezer bags and store them in the freezer. You can make the filling a couple days ahead as well. Heck, you can even fill them a day ahead, cover, and chill them. I do recommend adding the pie filling right before serving though, or they can get soggy.
You can just spoon the filling in, but I like to use a star tip and this method. It makes them so pretty!
Mini Cherry Cheesecake Cookie Cups
- 6 Tbsp butter, softened
- 1/2 cup sugar
- 1 egg
- 1/4 tsp almond extract
- 1/2 tsp vanilla
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup whipping cream
- 3 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1/4 tsp almond extract (optional)
- Cherry pie filling
- Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.
- Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.
- Roll into 1" balls and place in well greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.
- Bake at 350° for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.
- Beat whipping cream till stiff peaks form. Set aside.
- Beat cream cheese till smooth. Beat in powdered sugar, vanilla, and almond extract. Add whipped cream, and beat till well combined.
- Fill cups with filling. I piped it in, but you can just spoon it in if you prefer.
- Top with cherry pie filling. Serve immediately.
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Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 83mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
If cherry pie filling isn’t your thing, you can substitute any other flavor. Enjoy!
Here are a couple more non-traditional cheesecake recipes: