Cherry Cheesecake Cookie Cups Recipe

Cherry Cheesecake Cookie Cups are a delightful and easy-to-make dessert that combines the sweetness of sugar cookie dough, creamy cheesecake filling, and a topping of tart cherry pie filling. These bite-sized treats are perfect for parties, picnics, or any occasion when you want to indulge in a delicious, handheld dessert. With minimal ingredients and effort, you can create a dessert that’s both beautiful and satisfying!

Ingredients

• 2 packages (16.5 oz each) refrigerated sugar cookie dough (like Pillsbury)
• Cheesecake filling (store-bought or homemade)
• 1 can cherry pie filling (for topping)

Directions

1. Preheat oven to 350°F (175°C).
2. Grease a mini muffin pan to prevent sticking.
3. Take about a tablespoon of cookie dough and press it into each muffin cup, making sure it covers the bottom evenly.
4. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are fully set.
5. Remove from oven and immediately press down the center of each cookie cup using a tart shaper or the back of a teaspoon to create a small well.
6. Allow the cookie cups to cool completely in the pan before removing them to avoid breaking.
7. Once cooled, fill each cookie cup with a generous amount of cheesecake filling.
8. Top each cheesecake-filled cookie cup with a spoonful of cherry pie filling.
9. Refrigerate the cookie cups until ready to serve, allowing the flavors to meld.

Servings and Timing

• Servings: 12 (depending on the size of the muffin pan and servings)
• Prep Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 30 minutes (including cooling time)

Variations

• Berry Toppings: Swap the cherry pie filling for blueberry, strawberry, or raspberry pie filling for a different fruit flavor.
• Homemade Cheesecake Filling: Make your own cheesecake filling by combining cream cheese, powdered sugar, vanilla extract, and a bit of whipped cream or sour cream for added richness.
• Chocolate Drizzle: Add a drizzle of melted chocolate or a sprinkle of crushed graham crackers on top for a more decadent treat.
• Mini Cheesecake Cups: Use regular-sized muffin pans for larger cookie cups, but be sure to adjust the baking time slightly.

Storage/Reheating

• Storage: Store any leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
• Reheating: These cookie cups are best served cold. If desired, you can bring them to room temperature before serving, but avoid microwaving as the cookie may soften too much.

10 FAQs

1. Can I use homemade sugar cookie dough? Yes, you can use homemade sugar cookie dough instead of store-bought dough. Just ensure the dough is chilled before baking.
2. What if I don’t have a mini muffin pan? You can use a regular muffin pan, but you will need to adjust the amount of dough per cup and the baking time. Larger cups may require more dough and longer baking.
3. Can I freeze these cookie cups? Yes, you can freeze the baked cookie cups before adding the cheesecake filling and cherry topping. Freeze them on a baking sheet and transfer them to a container once solid. Thaw before adding the filling and topping.
4. Can I use a different type of fruit topping? Absolutely! You can use any pie filling or fresh fruit to top these cookie cups, such as blueberry, strawberry, or even peaches.
5. How do I make the cheesecake filling? To make a simple cheesecake filling, beat together 8 oz of cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Fold in 1/4 cup whipped cream or sour cream for extra creaminess.
6. How can I make these cookie cups healthier? For a healthier option, use whole wheat sugar cookie dough or a sugar-free variety. You can also make a lighter cheesecake filling with Greek yogurt instead of cream cheese.
7. Can I use whipped cream instead of cheesecake filling? Yes, whipped cream or a mixture of whipped cream cheese and whipped topping could be used as a lighter alternative to traditional cheesecake filling.
8. Can I add a crust to the cookie cups? If you want a more traditional cheesecake crust, you can add a layer of crushed graham crackers mixed with melted butter to the bottom of each muffin cup before baking the cookie dough.
9. Can I make the cookie cups ahead of time? Yes, you can bake the cookie cups a day ahead, store them in an airtight container, and add the cheesecake filling and topping the next day.
10. Do I need to refrigerate these? Yes, these cookie cups need to be refrigerated because of the cheesecake filling and to keep the cookies fresh.

Conclusion

Cherry Cheesecake Cookie Cups are the perfect combination of rich, creamy cheesecake and sweet, soft cookie. With just a few simple ingredients, they come together quickly and are sure to impress at any gathering. Whether you’re celebrating a special occasion or just looking for a delicious treat, these cookie cups are a crowd-pleaser that will leave everyone coming back for more!

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