Mini Cherry Cheesecake Cookie Cups Recipe

Mini Cherry Cheesecake Cookie Cups Recipe

How To Make Mini Cherry Cheesecake Cookie

Rich cherry cheesecake flavors are packed together in cookie cups to make the perfect portable treats that are sure to wow everyone.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



For Dough:

  • 6tbspbutter,softened
  • ½cupsugar
  • 1egg
  • ¾tspalmond extract
  • ½tspvanilla
  • cupsflour
  • ½tspbaking powder
  • ¼tspsalt

For Filling:

  • cupwhipping cream
  • 3ozcream cheese,softened
  • ½cuppowdered sugar
  • ½tspvanilla
  • ¼tspalmond extract,optional
  • 10½ozcherry pie filling,(about half of a 21 oz can)



    1. Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.

    2. Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.

    3. Roll into 1-inch balls and place in well greased mini muffin pans. Make an indentation in the dough with thumb or the back of a teaspoon.

    4. Bake at 350 degrees F 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.


    1. Beat whipping cream till stiff peaks form. Set aside.

    2. Beat cream cheese till smooth. Beat in powdered sugar, vanilla, and almond extract. Add whipped cream, and beat till well combined.

    3. Fill cups with filling.

    4. Top with cherry pie filling. Serve immediately.


    • Calories: 114.70kcal
    • Fat: 5.36g
    • Saturated Fat: 3.22g
    • Trans Fat: 0.12g
    • Monounsaturated Fat: 1.43g
    • Polyunsaturated Fat: 0.25g
    • Carbohydrates: 15.43g
    • Fiber: 0.25g
    • Sugar: 6.89g
    • Protein: 1.26g
    • Cholesterol: 21.88mg
    • Sodium: 51.27mg
    • Calcium: 17.14mg
    • Potassium: 32.08mg
    • Iron: 0.17mg
    • Vitamin A: 50.62µg
    • Vitamin C: 0.47mg
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