Easy Cherry Cheesecake Cookie Cups
These mini Cherry Cheesecake Cookie Cups combine the classic flavors of cherry and cheesecake for a delicious treat that's sure to be a hit!
Servings: 24 Servings
Calories:
Ingredients
- 2 16.5 oz pkgs. refrigerated sugar cookie dough like Pillsbury
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream like Cool Whip
- 1 can cherry pie filling
Instructions
- Preheat oven according to package directions. Grease a mini muffin pan or silicone mini muffin pan lightly with non-stick cooking spray.
- Add 1 rounded tablespoon of cookie dough and roll into balls and add one to each muffin tin. Don't mold it into the cups to make the bowl shape.
- Bake 8-10 minutes or until cookies are starting to slightly turn a golden brown without overbaking cookie cups. Depending on the cookie dough used may vary the baking time. Once baked, the center should sink immediately, if not, gently press center to create a cavity.
- Allow to cool for 5-10 minutes. Transfer to a wire rack to cool completely. By using the silicone mini muffin pan, these were super easy to pop out, but if you're using a metal mini muffin pan tin, use a knife around the edges to loosen, if they don't come out easily and gently try inverting the pan and tapping the bottom to get them come out.
- While the cups are cooling, beat cream cheese until smooth.
- Add in the sugar and vanilla and beat for about 2-3 minutes until creamy.
- Fold in the whipped cream.
- Spoon cheesecake filling (or pipe it) into each cookie top.
- Use a piping bag or spoon to fill cookie cups with cream cheese filling and top with cherry pie filling.
- Refrigerate until ready to serve.