Description
Cherry Cheesecake Cookie Cups are bite-sized desserts combining chewy sugar cookies and rich cheesecake with a cherry topping, perfect for any occasion.
Ingredients
- Refrigerated sugar cookie dough
- Cream cheese, softened
- Granulated sugar or powdered sugar
- Vanilla extract
- Whipped cream or whipped topping
- Cherry pie filling
Instructions
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.
Notes
- Can substitute whipped cream for whipped topping in the filling.
- Unfilled cookie cups can be stored at room temperature for 2 days.
- Refrigerate assembled cups for up to 4 days.
- Make larger versions by using a standard muffin tin and adjusting baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
