Mini Cherry Cheesecake Cookie Cups - Guide Recipe
I don’t know about you , but I think foods are just so much more fun when they are served miniature sized. These mini Cherry Cheesecake Cookie Cups are no exception! The flavors of cherry cheesecake , but served in a sugar cookie cup. It really is soo yummy!
Unlike many of my favorite cheesecake recipes , these mini cheesecake cups are perfect for serving to a crowd. They are easy for guests to grab and eat , and no one can resist them!
I used homemade sugar cookie dough for my crust , but you can use refrigerated cookie dough. Just roll the dough in balls and place in mini muffin pans. Then , make an indentation in each one (I like to use the back of a teaspoon). After you bake them , the center will sink a bit , but I also like to use the spoon again to make the indentation even more pronounced.
Mini Cherry Cheesecake Cookie Cups
Course; Dessert
Cuisine; American
Prep Time; 10 minutes
Cook Time; 10 minutes
INGREDIENTS;
Dough;
- 6 tbsp butter softened
- 1/2 cup sugar
- 1 egg
- 3/4 tsp almond extract
- 1/2 tsp vanilla
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Filling;
- 1/3 cup whipping cream
- 3 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1/4 tsp almond extract (optional)
- 10.5 oz Cherry pie filling (about half of a 21 oz can)
INSTRUCTIONS;
Dough;
- Cream butter and sugar in a mixing bowl till creamy. Add egg , almond extract , and vanilla. Beat well.
- Whisk together flour , baking powder , and salt. Add to creamed mixture and stir till well combined.
- Roll into 1" balls and place in well greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.
- Bake at 350° for about 10 minutes , or till lightly browned on the edges. Use a spoon to press the dough down in the middle , forming a cup. Remove to cooling racks and cool completely.
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