Mini Cherry Cheesecake Cookie Cups Recipe
Mini Cherry Cheesecake Cookie Cups are delightful bite-sized treats featuring a buttery cookie base filled with a creamy cheesecake mixture and topped with sweet cherry pie filling. Perfect for parties or as a sweet snack, these no-fuss cups combine the classic flavors of cherry cheesecake in a convenient, handheld form.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 mini cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Base
- 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
Cheesecake Filling
- 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)
Topping
- Cherry pie filling
Instructions
- Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is smooth and pale. Add the egg, almond extract, and vanilla extract, then beat thoroughly to combine all ingredients evenly.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, stirring well until fully incorporated into a cookie dough.
- Form Dough Balls and Prepare Muffin Pan: Roll the dough into 1-inch balls. Place each ball into a well-greased mini muffin pan. Using your thumb or the back of a teaspoon, gently press down in the center of each ball to create an indentation for the filling.
- Bake the Cookie Cups: Bake the cookie cups in a preheated oven at 350°F (175°C) for about 10 minutes, or until the edges are lightly browned. Once baked, use a spoon to press the dough down slightly again in the center to deepen the cup shape. Transfer to cooling racks and allow to cool completely before filling.
- Whip the Cream: Beat the whipping cream until stiff peaks form. Set aside this whipped cream for later incorporation into the cheesecake filling.
- Prepare the Cheesecake Filling: In a clean bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and optional almond extract, and mix well. Fold in the whipped cream and beat gently until combined into a smooth, creamy filling.
- Fill the Cookie Cups: Spoon or pipe the cheesecake filling into the cooled cookie cups, filling each indentation generously.
- Add Cherry Topping and Serve: Top each filled cookie cup with a small spoonful of cherry pie filling. Serve immediately to enjoy the fresh combination of flavors and textures.
Notes
- For best results, make sure the cream cheese is fully softened to avoid lumps in the filling.
- You can prepare the cookie cups in advance and store them in an airtight container; fill and top with cherry pie filling just before serving to maintain freshness.
- If you prefer, substitute cherry pie filling with any other fruit pie filling or fresh berries.
- Using a piping bag for the cheesecake filling helps achieve a cleaner presentation but is optional.
- Ensure mini muffin pans are well greased to prevent sticking when removing the cookie cups.
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