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Cherry Cheesecake Cookie Cups Recipe

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★★★★★

4.5 from 108 reviews

Delightfully rich and fruity, these Cherry Cheesecake Cookie Cups combine soft sugar cookie cups filled with creamy cheesecake filling and topped with sweet cherry pie filling. Perfect for parties or a sweet treat, these no-fuss dessert cups bake into individual servings, blending classic cheesecake flavors with a fun cookie twist.

Ingredients

Scale

Sugar Cookie Cups

  • 2 packages sugar cookie dough (24-count each)
  • Nonstick cooking spray (for greasing pans)

Cheesecake Filling

  • 6 ounces cream cheese, softened
  • ¼ cup sour cream
  • ⅔ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 4 ounces frozen whipped topping, thawed

Topping

  • 1 can cherry pie filling

Instructions

  1. Prepare oven and pans: Preheat your oven to 350 degrees F and grease two muffin pans thoroughly with nonstick cooking spray to prevent sticking.
  2. Soften cream cheese: Remove the cream cheese from the refrigerator now so it has time to soften to room temperature, ensuring a smooth cheesecake filling.
  3. Form cookie dough disks: Open the sugar cookie dough packages. Combine two pieces of cookie dough to form one larger disk that will fit the muffin cups.
  4. Fill muffin cups: Place each cookie dough disk into a muffin cup, pressing lightly to cover the bottom and sides, filling all cups in the pans.
  5. Bake cookie cups: Bake in the preheated oven for 12 to 15 minutes, watching for the edges of the cookies to just start browning for perfect doneness.
  6. Cool and create cups: Allow the baked cookies to cool in the pan. As they cool, they will deflate slightly into cup shapes. If cups don’t form, gently press the back of a tablespoon into each cookie to shape the cups.
  7. Transfer to wire rack: When mostly cool, carefully remove the cookie cups from the pans and place them on a wire cooling rack to cool completely.
  8. Make cheesecake filling: In a mixing bowl, beat together the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth, creamy, and well combined.
  9. Fold in whipped topping: Gently fold the thawed whipped topping into the cheesecake mixture to add lightness and airy texture.
  10. Fill cookie cups: Transfer the cheesecake filling into a large piping bag and pipe the mixture evenly into each cookie cup, filling them generously.
  11. Chill to set: Refrigerate the filled cookie cups for at least one hour to allow the cheesecake filling to set firmly.
  12. Add cherry topping and serve: Just before serving, spoon cherry pie filling on top of each cheesecake cookie cup for a sweet, fruity finish.

Notes

  • Combining two cookie dough pieces ensures the cups are sturdy enough to hold the filling.
  • Cooling the cookies in the pan helps them maintain the cup shape before removing.
  • Using a piping bag makes it easier to neatly fill each cookie cup without mess.
  • Chilling the cups is essential to firm up the cheesecake filling for the perfect texture.
  • For variation, try other pie fillings like blueberry or strawberry instead of cherry.
  • Make sure cream cheese is fully softened to avoid lumps in the cheesecake filling.

Keywords: Cherry Cheesecake Cookie Cups, sugar cookie dessert, no-bake cheesecake cups, cherry pie filling, easy party desserts, sweet treats

Find it online: https://chefmilacook.com/cherry-cheesecake-cookie-cups-recipe/