Description
Cherry Cheesecake Cookie Cups are a fun and easy dessert made with sugar cookie dough, creamy cheesecake filling, and cherry pie topping. Perfect for parties and potlucks. Make a batch today and impress your guests!
Ingredients
Scale
48 sugar cookie dough pieces (from 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 (21 oz) cherry pie filling
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Lightly grease two 12-cup muffin pans with nonstick spray.
- Form Cookie Bases: Combine two cookie dough pieces to form one ball, then press into each muffin cup to form a disk.
- 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.
- Cool Completely: Once slightly cooled, transfer to a wire rack and let cool fully.
- 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.
- 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.
- Chill: Refrigerate for at least one hour to set.
- Top and Serve: Spoon cherry pie filling on top of each cup before serving.
Notes
Don’t overbake. Use muffin liners for easy removal. Try other toppings like blueberry or chocolate drizzle for variety.
- Prep Time: 15 minutes Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 15g
- Carbohydrates: 24g
- Protein: 2g