Why You’ll Love This Recipe

Perfectly portioned and easy to serve
Quick to make with minimal ingredients
No slicing or extra plating required
Delightful mix of textures and flavors
Ideal for holidays, parties, or everyday treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Refrigerated sugar cookie dough
Cream cheese, softened
Granulated sugar or powdered sugar
Vanilla extract
Whipped cream or whipped topping
Cherry pie filling

Directions

Preheat oven to 350°F and lightly grease a mini muffin tin.
Roll the sugar cookie dough into small balls and place one in each cup of the muffin tin.
Bake for 8–12 minutes, or until the edges are lightly golden.
While still warm, gently press the center of each cookie to create a cup shape.
Let cookie cups cool completely in the tin before removing.
In a bowl, beat the cream cheese with sugar and vanilla until smooth. Fold in whipped topping until fluffy.
Pipe or spoon the cheesecake filling into each cooled cookie cup.
Top each with a small spoonful of cherry pie filling.
Chill in the refrigerator for at least 1 hour before serving.

Servings and timing

Makes approximately 24 mini cookie cups
Prep time: 15 minutes
Bake time: 10 minutes
Chill time: 1 hour

Variations

Use chocolate chip or peanut butter cookie dough for a fun twist
Swap cherry filling with blueberry, strawberry, or raspberry
Add almond extract to the filling for a nutty flavor
Top with mini chocolate chips, chopped nuts, or a drizzle of chocolate
Make a no-bake version using premade cookie cups

storage/reheating

Store in the refrigerator in an airtight container for up to 4 days
Best served cold or slightly softened at room temperature
Do not reheat; these are meant to be enjoyed chilled
Unfilled cookie cups can be stored at room temperature for 2 days

FAQs

What kind of cookie dough works best?

Refrigerated sugar cookie dough is easiest and works well for forming sturdy yet soft cups.

Can I make these ahead of time?

Yes, you can make and assemble them a day in advance. Just keep them refrigerated until ready to serve.

What if my cookie cups don’t sink in the middle?

Simply press the centers down gently with a spoon immediately after baking while they’re still warm.

Can I use homemade cherry filling?

Absolutely. Just make sure it’s fully cooled before spooning onto the cheesecake filling.

Do I have to use whipped topping in the filling?

No, you can use homemade whipped cream instead, though it should be stabilized for best results.

Can I freeze these cookie cups?

You can freeze the unfilled cookie cups. For filled ones, freezing may affect texture, so refrigerating is better.

How long should I chill them before serving?

At least 1 hour is recommended so the cheesecake filling can set properly.

Can I use a different extract for flavor?

Yes, almond or lemon extract can be used for a unique twist on the flavor.

What’s the best way to fill the cups neatly?

Use a piping bag or a zip-top bag with the corner snipped off for a clean, even fill.

Can I make larger versions?

Yes, use a standard muffin tin and adjust baking time accordingly for full-sized cookie cups.

Conclusion

Cherry Cheesecake Cookie Cups are the perfect dessert when you want something quick, easy, and sure to impress. Their charming look, creamy center, and fruity topping make them a crowd-pleaser for any occasion. Make a batch and enjoy the blend of cookie, cheesecake, and cherry in every bite.