Cherry Cheesecake Cookie Cups

Cherry Cheesecake Cookie Cups combine two beloved desserts—cheesecake and cookies—into one delicious bite-sized treat. These mini cheesecakes are made with a sweet sugar cookie crust, filled with creamy cheesecake filling, and topped with tangy cherry pie filling. They’re perfect for parties, holidays, or any occasion that calls for a delightful, easy-to-make dessert.

Ingredients

• 2 packages (16.5 oz each) refrigerated sugar cookie dough (like Pillsbury)
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup whipped topping (or whipped cream)
• 1 can (21 oz) cherry pie filling

Directions

1. Preheat your oven to 350°F (175°C).
2. Grease a mini muffin pan with cooking spray or butter.
3. Press about one tablespoon of cookie dough into each muffin cup, ensuring it covers the bottom and edges.
4. Bake the cookie cups for 10-12 minutes, or until the edges are golden brown. The centers should be slightly puffed.
5. Remove from the oven and immediately press down the center of each cookie cup using a tart shaper or the back of a teaspoon to create a well for the cheesecake filling.
6. Let the cookie cups cool completely in the pan before removing them to avoid breaking the cookie crust.
7. While the cookie cups cool, make the cheesecake filling by mixing the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Gently fold in the whipped topping until fully combined.
8. Once the cookie cups have cooled, fill each cup with a generous amount of cheesecake filling.
9. Top each cheesecake-filled cookie cup with a spoonful of cherry pie filling.
10. Refrigerate the cookie cups until ready to serve, allowing them to chill for at least 30 minutes.

Servings and Timing

• Servings: 12-16 (depending on muffin pan size)
• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 45 minutes (including chilling time)

Variations

1. Fruit Toppings: While cherry pie filling is a classic, you can use other fruit toppings like blueberry, strawberry, or raspberry for variety.
2. Add a Drizzle: Drizzle melted chocolate, caramel, or strawberry sauce over the top for extra flavor and presentation.
3. Miniature Cheesecake: If you prefer a larger dessert, you can bake the cookie dough in regular muffin cups and increase the cheesecake filling accordingly.
4. Nutty Crust: Add crushed nuts, such as pecans or walnuts, into the cookie dough for an added crunch.
5. Chocolate Chip Cookie Base: Swap the sugar cookie dough with chocolate chip cookie dough for a chocolatey twist.

Storage/Reheating

• Storage: Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
• Reheating: These cookie cups are best served cold and do not require reheating. Simply remove from the fridge and serve chilled.

10 FAQs

1. Can I make these ahead of time? Yes, you can make these cookie cups up to a day ahead. Just store them in the refrigerator until you’re ready to serve.
2. Can I use homemade sugar cookie dough instead of refrigerated dough? Absolutely! If you prefer homemade dough, you can use your favorite sugar cookie recipe.
3. Can I freeze the cookie cups? Yes, you can freeze the baked cookie cups before filling them. Wrap them tightly and store in an airtight container for up to 2 months. Thaw before filling with cheesecake mixture and topping with fruit.
4. What if I don’t have a mini muffin pan? You can use a regular muffin pan, but the cookie cups will be larger. Adjust the amount of dough and baking time as needed.
5. Can I use whipped cream instead of whipped topping? Yes, you can use whipped cream, but make sure to whip it to stiff peaks before folding it into the cream cheese mixture for the best texture.
6. Can I make these gluten-free? Yes, you can use gluten-free sugar cookie dough as a substitute to make these cookie cups gluten-free.
7. How do I prevent the cookie cups from breaking when removing them? Allow the cookie cups to cool completely in the pan. If you try to remove them too soon, the crust may break. A butter knife can help gently loosen them.
8. How can I make these cookie cups less sweet? If you’d like a less sweet version, reduce the powdered sugar in the cheesecake filling and opt for a fruit topping with less sugar, such as fresh fruit.
9. Can I use store-bought cheesecake filling instead of making my own? Yes, you can use store-bought cheesecake filling as a shortcut. Just be sure to choose one that is thick enough to hold its shape.
10. Can I add more toppings to the cookie cups? Yes! Feel free to add toppings like crushed graham crackers, chocolate chips, or even a sprinkle of cinnamon for extra flavor.

Conclusion

Cherry Cheesecake Cookie Cups are the perfect combination of a sweet cookie crust, creamy cheesecake filling, and delicious fruit topping. They are easy to make, incredibly versatile, and always a hit at gatherings. With their fun bite-sized shape, these cookie cups will become a favorite dessert in your recipe collection.