Description
These Cherry Cheesecake Cookie Cups combine soft cookie bases, creamy cheesecake filling, and a luscious cherry topping in a bite-sized treat that’s perfect for any occasion.
Ingredients
Scale
For the Cookie Cups:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
For the Topping:
- 1 cup pitted cherries (fresh or canned)
Instructions
- Prepare Cookie Dough:
- Preheat oven to 350°F (175°C). Grease a 12-cavity muffin tin.
- Cream butter and sugar until fluffy. Mix in the egg and vanilla, followed by flour, until combined.
- Spoon dough into muffin tin and press to form cup shapes.
- Bake Cookie Cups:
- Bake for 10–12 minutes until golden around edges. Let cool completely in the tin.
- Make Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Mix in egg and vanilla until creamy.
- Assemble and Bake:
- Fill cooled cookie cups with cheesecake mixture. Bake for 15–20 minutes at 350°F, or until the centers are set. Let cool completely.
- Add Cherry Topping:
- Top each cup with pitted cherries. Chill in the refrigerator before serving.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- Let cookie cups cool before adding the cheesecake layer to prevent cracking.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g