Cherry Almond Cheesecake Cookie Cups
Indulge in the irresistible fusion of flavors with these Cherry Almond Cheesecake Cookie Cups—a delightful hybrid of a cookie, cheesecake, and tart all in one! Featuring a soft and buttery almond-scented cookie base, each cup is filled with a luscious, creamy cheesecake center and topped with vibrant cherry pie filling. A sprinkle of toasted almond slices adds a satisfying crunch and a nutty finish. Perfect for parties, holidays, or any occasion that calls for an impressive dessert, these cookie cups are as beautiful as they are delicious. Easy to make in just over 30 minutes, this recipe will have your guests swooning over every bite. Whether you're craving a sweet treat or looking to wow at your next potluck, these no-fuss, crowd-pleasing cheesecakes have got you covered.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 cup Cherry pie filling
- 0.25 cup Almond slices, toasted (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop approximately 1 1/2 tablespoons of dough into each muffin cup and press it flat to create a small well in the center.
Bake the cookie cups in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cookie cups cool, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Once the cookie cups have fully cooled, spoon or pipe the cheesecake filling into the center wells of each cookie cup.
Top each cookie cup with a spoonful of cherry pie filling and sprinkle with toasted almond slices (if using) for garnish.
Chill the cookie cups in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and enjoy your Cherry Almond Cheesecake Cookie Cups!
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 27.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
