Cherry Cheesecake Cookie Cups

Cherry cheesecake cookie cups combine the irresistible flavors of classic cheesecake and chewy sugar cookies into one delightful dessert. This easy-to-make treat features a buttery sugar cookie base filled with a creamy, tangy cheesecake mixture and topped with luscious cherry pie filling. Perfect for parties, potlucks, or a sweet family treat, these bite-sized indulgences are sure to become a new favorite. With a prep time of just 15 minutes and no baking skills required, these mini desserts are ideal for busy bakers and dessert lovers alike. Get ready to wow your guests with this crowd-pleasing recipe!

Why You’ll Love This Cherry Cheesecake Cookie Cups Recipe

These cherry cheesecake cookie cups offer everything you love in a dessert: a soft, chewy cookie shell, a smooth and tangy cheesecake center, and a burst of fruity cherry topping. They’re visually appealing, easy to make ahead, and perfect for sharing. Whether you’re hosting a party or craving a quick sweet fix, these cookie cups are guaranteed to impress with both taste and presentation.

Ingredients

• 48 pre-portioned sugar cookie dough pieces (two 24-count packages)
• 6 oz cream cheese, softened
• 1/4 cup sour cream
• 2/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 4 oz whipped topping, thawed
• 1 can (about 21 oz) cherry pie filling

Step-by-Step: How to Make Cherry Cheesecake Cookie Cups

1. Preheat and Prep: Preheat your oven to 350°F. Lightly grease two 12-cup muffin pans with nonstick spray.
2. Form Cookie Bases: Combine two cookie dough pieces to form one ball, then press into each muffin cup to form a disk.
3. Bake: Bake for 12–15 minutes, or until edges are golden. Let cool in the pan. If cups don’t naturally form, press down the center with a tablespoon.
4. Cool Completely: Once slightly cooled, transfer to a wire rack and let cool fully.
5. Make Filling: Whip the cream cheese, sour cream, powdered sugar, and vanilla extract together until creamy and smooth. Carefully fold in the thawed whipped topping until fully incorporated.
6. Fill Cookie Cups: Use a piping bag, spoon, or zip-top bag with the corner snipped to fill each cooled cookie cup with the cheesecake mixture.
7. Chill: Refrigerate for at least one hour to set.
8. Top and Serve: Spoon cherry pie filling on top of each cup before serving.

Helpful Tips

• Don’t overbake—cookie centers should be soft.
• Pressing the center after baking ensures a perfect cup shape.
• Use a piping bag or zip-top bag for easy filling.
• Allowing the cups to chill enhances flavor and sets the filling.
• Use muffin liners for easy removal and cleaner presentation.

Substitutions And Variations

• Fruit Toppings: Substitute cherry pie filling with strawberry, blueberry, or raspberry pie filling.
• Cookie Dough: Swap sugar cookie dough for chocolate chip, snickerdoodle, or peanut butter dough.
• Filling Flavors: Add a touch of lemon zest or almond extract to the cheesecake mixture for extra flavor.
• Decorations: Add a drizzle of chocolate, caramel, or a sprinkle of crushed nuts on top.

Storage Instructions

Store cherry cheesecake cookie cups in an airtight container in the refrigerator for up to 5 days. If stacking, place parchment paper between layers. For longer storage, freeze without the topping for up to 2 months. Thaw in the fridge overnight and top with cherries before serving.

Nutritional Information

Estimated per serving (1 cookie cup):

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 110mg
• Carbohydrates: 24g
• Sugars: 15g
• Protein: 2g

Serving Suggestions

These cookie cups are perfect for dessert trays, baby showers, or holiday parties. Serve them with a warm cup of coffee or a cold glass of milk for an extra comforting treat. You can also pair them with a fruit platter or display them on a tiered dessert stand to elevate your presentation.

Frequently Asked Questions About Cherry Cheesecake Cookie Cups

Can I make these ahead of time? Yes! These cookie cups can be made up to 24 hours in advance. Just add the cherry topping right before serving to keep them looking fresh.

Do I need to use a piping bag? Not at all. While a piping bag offers a neater finish, a spoon or a zip-top bag with the corner snipped works just as well for filling the cups.

Can I use homemade cookie dough? Absolutely. If you have a favorite sugar cookie dough recipe, feel free to use it. Just portion it to match the 48 pre-portioned pieces.

Can I freeze them? Yes, freeze the un-topped filled cookie cups for up to two months. Add the cherry topping after thawing.

What if I don’t have muffin pans? You can use silicone cupcake molds or shape the dough into mini tart pans.

Conclusion

Thank you so much for stopping by and trying out these Cherry Cheesecake Cookie Cups! I love how simple and delicious they are. Whether you’re whipping them up for a celebration or just treating yourself, they’re always a hit. The creamy cheesecake paired with sweet cherry topping inside a soft cookie cup is pure dessert bliss. I hope you enjoy making and sharing these as much as I do. Happy baking, and thanks for being part of our food-loving community!

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