Introduction

Mini Cherry Cheesecake Cookie Cups are a delightful bite-sized treat combining buttery cookies with a smooth cheesecake filling and a burst of cherry on top. These charming desserts are perfect for parties or a sweet snack any time.

A small cookie cup forms the base layer, light brown and crumbly with a slightly rough texture. On top of the cookie cup is a thick, white smooth swirl of cheesecake cream, neatly piped in a spiral. The final layer features shiny, bright red cherries covered in glossy cherry sauce, piled gently on the white cream. The cookie cup sits on a white marbled surface, with a white decorative plate holding more similar cups blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tbsp butter, softened
1/2 cup sugar
1 egg
1/4 tsp almond extract
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup whipping cream
3 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
Cherry pie filling

Instructions

Step 1: Cream the softened butter and sugar together in a mixing bowl until creamy and smooth. Add the egg, almond extract, and vanilla extract, then beat well to combine.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture and stir until fully combined.
Step 3: Roll the dough into 1-inch balls and place each into a well-greased mini muffin pan. Use your thumb or the back of a teaspoon to create an indentation in each ball, forming a small cup.
Step 4: Bake the cookie cups at 350°F (175°C) for about 10 minutes, or until the edges are lightly browned. While still warm, press down the centers with a spoon to maintain the cup shape. Transfer to wire racks and let cool completely.
Step 5: Beat the whipping cream in a bowl until stiff peaks form. Set this aside for later use.
Step 6: In another bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and almond extract (if using), then blend well. Gently fold in the whipped cream until the mixture is smooth and combined.
Step 7: Fill each cooled cookie cup with the cheesecake filling. You can pipe the filling in for a neat finish or spoon it in as you prefer.
Step 8: Top each filled cup with a spoonful of cherry pie filling. Serve these delightful treats immediately for the best texture and flavor.

Tips & Variations

For added texture, sprinkle finely chopped nuts or graham cracker crumbs on top of the cherry filling.
If you prefer a different fruit flavor, substitute cherry pie filling with blueberry or strawberry preserves.
Make sure the cream cheese and butter are softened at room temperature for smooth mixing without lumps.
Use a piping bag with a small round tip to fill the cups neatly and evenly.
For a boozy twist, add a teaspoon of almond liqueur to the cheesecake filling.

Storage

Store the mini cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. The cookie base may soften slightly over time. For best results, fill and top the cups just before serving. If reheating, allow them to come to room temperature; avoid microwaving to maintain texture.

How to Serve

Two small tartlets are shown on a wooden surface with a blurred red plate holding more tartlets in the background. Each tartlet has three layers: the base is a light brown crumbly crust, the middle layer is a swirl of smooth white cream, and the top layer is glossy red strawberry sauce with a whole strawberry partially covered by the sauce. The tartlets are close to the camera, focused sharply, showing detailed texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cookie cups ahead of time?

Yes, you can bake the cookie cups a day ahead and keep them stored at room temperature in an airtight container. It’s best to add the cheesecake filling and cherry topping just before serving to keep them fresh.

What can I use instead of cherry pie filling?

If you don’t have cherry pie filling, you can substitute with other fruit preserves like blueberry, strawberry, or raspberry. Fresh fruit pieces with a light glaze also work well as toppings.