Mini Cherry Cheesecake Cookie Cups

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


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
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)


  • 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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