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.
Serves:
Ingredients
For Dough:
- 6tbspbutter,softened
- ½cupsugar
- 1egg
- ¾tspalmond extract
- ½tspvanilla
- 1¼cupsflour
- ½tspbaking powder
- ¼tspsalt
For Filling:
- ⅓cupwhipping cream
- 3ozcream cheese,softened
- ½cuppowdered sugar
- ½tspvanilla
- ¼tspalmond extract,optional
- 10½ozcherry pie filling,(about half of a 21 oz can)
Equipments
Instructions
-
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.
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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.
-
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.
Filling:
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Beat whipping cream till stiff peaks form. Set aside.
-
Beat cream cheese till smooth. Beat in powdered sugar, vanilla, and almond extract. Add whipped cream, and beat till well combined.
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Fill cups with filling.
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Top with cherry pie filling. Serve immediately.
Nutrition
- 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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