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Cherry Cheesecake Cookie Cups Recipe


  • Author: Charlotte Flores
  • Total Time: 50 minutes
  • Yield: 12 cookie cups 1x

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

  1. 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.
  2. Bake Cookie Cups:
    • Bake for 10–12 minutes until golden around edges. Let cool completely in the tin.
  3. Make Cheesecake Filling:
    • Beat cream cheese and sugar until smooth. Mix in egg and vanilla until creamy.
  4. 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.
  5. 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