Description
These delightful Cherry Cheesecake Cookie Cups feature a soft, sugar cookie base filled with creamy cheesecake filling and topped with sweet cherry pie filling. A fun and easy dessert perfect for parties, gatherings, or any occasion!
Ingredients
Scale
- 2 packages (16.5 oz each) refrigerated sugar cookie dough (like Pillsbury)
For the Cheesecake Filling (you can adjust or substitute if you prefer):
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip)
For the Topping:
- 1 can cherry pie filling (about 21 oz)
Instructions
- Preheat oven to 350°F.
- Grease a mini muffin pan.
- Press a tablespoon of cookie dough into each muffin cup.
- Bake for 10-12 minutes, or until edges are golden brown.
- Remove from oven and immediately press down the center of each cookie cup with a tart shaper or the back of a teaspoon to create a little well.
- Let the cookie cups cool completely in the pan before removing.
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Stir in whipped topping until smooth and well-combined to make the cheesecake filling.
- Fill each cookie cup with the cheesecake filling.
- Top with a spoonful of cherry pie filling.
- Refrigerate until ready to serve.
Notes
- You can use other fruit toppings like strawberry or blueberry pie filling if you prefer.
- For an extra touch, garnish with a bit of whipped cream or chopped nuts before serving.
- Make sure the cookie cups are completely cool before filling to prevent the cheesecake filling from melting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes