Cherry Cheesecake Cookie Cups
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Tender, buttery sugar cookie crust filled with sweet and tangy cheesecake filling and topped with juicy, tart cherry pie filling – today’s decadent Cherry Cheesecake Cookie Cups recipe is a handheld and portable dessert perfect for entertaining or gifting to friends during the holidays!
Mini Cherry Cheesecakes Recipe
A fun way to serve cheesecake without cutlery, today’s recipe is a super-easy recipe that the kids can help make and a great alternative to a classic cherry cheesecake.
We’re on a bit of a cookie cup kick – today’s cherry cheescake cookie cup is our forth cookie cup recipe, following our s’mores cookie cups, lemon meringue cookie cups and banana cream pie cookie cups.
And while I definitely enjoy these mini, handheld desserts – all credit goes to my daughter, who is absolutely obsessed with making these cute-as-pie desserts.
And who can blame her? They are two desserts in one, super easy to make and super cute to boot!
You can make multiple different cookie cups at once, which is perfect if you’re preparing these for a party! Just whip up a batch of the cookie cups and fill with different fillings. (See our full list of cookie cup recipes below.)
Cheesecake Cookie Cup Variations:
- Use from-scratch chocolate chip cookie dough or peanut butter cookie dough for the cookie cups
- Add some cocoa powder and chocolate chips to the cheesecake mixture for a Cherry Chocolate Cheesecake Cookie Cup (how’s that for alliteration)
- Add a sprinkle of crushed graham cracker crumbs in between the cheesecake layer and cherry pie layer
- Swap out the cookie dough for pre-made pie crust
- To make them a bit fancier, use a piping bag to swirl the cheesecake filling into the cookie cups
- Add a teaspoon of caramel to the bottom of each cookie cup before adding the cheesecake filling
- Or, add a teaspoon of jam or fruit preserves to the bottom of each cookie cup before adding the cheesecake filling
How to make with a full-sized muffin pan: We made this recipe with a mini muffin pan, which was the perfect size for cookie cups (and is also the perfect size for making lunch box-sized muffins and egg cups.)
How to Store Cheesecake Cookie Cups: Store in an airtight container in the fridge for up to 5 days.
These cheesecake cookie cups can also be frozen, but I prefer to freeze just the cookie cups and then prepare the cheesecake filling fresh within a day or two of planning to serve, as I find the cheesecake consistency can be compromised by freezing. The cookie cups can be frozen for up to 2 months by storing in your favorite freezer containers. (This set of freezer containers is a crazy bargain.)
More Cookie Cup Recipes:
- S’mores Cookie Cups
- Lemon Meringue Pie Cookie Cups
- Banana Cream Pie Cookies Cups (AKA, Banana Pudding Cookie Cups)
- Sugar Cookie Cups from Dance Around the Kitchen
- Nutella Cookie Cups from Blue Bowl Recipes
Ingredients for Cherry Cheesecake Cookie Cups
For the cookie cups:
For the cherry cheesecake filling:
- Cream cheese
- Vanilla Extract
- Whipped cream topping
- Cherry pie filling
- Chocolate sprinkles, optional garnish
Tip: swap out our from-scratch cookie dough for prepackage cookie dough to make this recipe even easier. Premade cheesecake filling may work, but I haven’t experimenting with making this recipe with that, myself.
Kitchen Tools You May Find Helpful
- Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring cups and spoons
- Medium-sized mixing bowl
- Mini Muffin Pan <– you will want two so you can bake one tray while the other is cooling
- Parchment paper or Silicone Baking Mats
- Cookie scoop
How to Make Cherry Cheesecake Cookie Cups
Preheat oven to 350F
Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
Add in the eggs and vanilla.
In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
Refrigerate for 30 minutes before shaping into cookie cups.
Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
When each muffin tin is full, bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
Allow the cookie cups to cool in the muffin tray before removing.
For the cream cheese filling, mix together the vanilla, cream cheese and whipped cream until fully combined, be careful not to overmix.
Spoon 1-2 Tablespoons of the cream cheese filling into the cookie cups and top with 1 Tablespoon of the cherry pie filling.
Sprinkle with chocolate sprinkles, if desired.
Pin this Mini Cherry Cheesecake dessert for your next party for an easy handheld dessert:
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Cherry Cheesecake Cookie Cups
Ingredients
For the cookie cups:
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the cherry cheesecake filling:
- 1-8oz package cream cheese
- 1 teaspoon vanilla
- 1 cup whipped cream topping
- 1 cup cherry pie filling
- Chocolate sprinkles, optional garnish
Instructions
- Preheat oven to 350F
- Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla.
- In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
- Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
- Refrigerate for 30 minutes before shaping into cookie cups.
- Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
- When each muffin tin is full, bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
- Allow the cookie cups to cool in the muffin tray before removing.
- For the cream cheese filling, mix together the vanilla, cream cheese and whipped cream until fully combined, be careful not to overmix.
- Spoon 1-2 Tablespoons of the cream cheese filling into the cookie cups and top with 1 Tablespoon of the cherry pie filling.
- Sprinkle with chocolate sprinkles, if desired.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 56mgCarbohydrates: 24gFiber: 0gSugar: 9gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
Cherry Cheesecake Cookie Cups
Ingredients
For the cookie cups:
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the cherry cheesecake filling:
- 1-8oz package cream cheese
- 1 teaspoon vanilla
- 1 cup whipped cream topping
- 1 cup cherry pie filling
- Chocolate sprinkles, optional garnish
Instructions
- Preheat oven to 350F
- Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla.
- In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
- Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
- Refrigerate for 30 minutes before shaping into cookie cups.
- Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
- When each muffin tin is full, bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
- Allow the cookie cups to cool in the muffin tray before removing.
- For the cream cheese filling, mix together the vanilla, cream cheese and whipped cream until fully combined, be careful not to overmix.
- Spoon 1-2 Tablespoons of the cream cheese filling into the cookie cups and top with 1 Tablespoon of the cherry pie filling.
- Sprinkle with chocolate sprinkles, if desired.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 56mgCarbohydrates: 24gFiber: 0gSugar: 9gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy cherry cheesecake cookie cups recipe as much as mine did!
For more decadent desserts, check out our full dessert recipe collection here:
