MINI CHERRY CHEESECAKE COOKIE CUPS

I believe foods are a lot more enjoyable when they're served sized, although I really don't know about you. The tastes of cherry blossom, however, served in a sugar free cookie cup. It is soo!

Unlike a lot of my cheesecake recipes, all these cheesecake cups are fantastic for serving into a crowd. They are simple for visitors and nobody can withstand them!

5 in 1 vote

Mini Cherry Cheesecake Cookie Cups - of the taste of blossom, served in sugar cups! They are super easy to create and are ideal for serving a bunch!!

Course Dessert

Cuisine American

Complete Time 20 minutes

Servings 24

Calories 116 kcal

INGREDIENTS

DOUGH

1. 6 tablespoon butter softened
2. 1/2 cup sugar
3. 1 egg
4. 3/4 tsp vanilla extract
5. 1/2 tsp vanilla
6. 1 1/4 cups bread
7. 1/4 tsp salt

FILLING

1. Cream cheese softened
2. 1/2 tsp vanilla
3. 1/4 tsp vanilla extract (optional)
4. 10.5 oz Cherry pie filling (about half a 21 ounce can)

INSTRUCTIONS

DOUGH

1. Cream sugar and butter in a mixing bowl until creamy. Add vanilla, and egg whites, almond extract. Beat well.
2. Whisk flour, baking powder, and salt together. Add to creamed mixture and stir until well blended.
3. Create an indentation in the back of a teaspoon or the dough with your thumb.
4. Bake at 350° for approximately ten minutes, or until lightly browned on the edges. Use a spoon to press down the dough in the center. Remove to racks and cool completely.

FILLING

1. Beat whipping cream form. Put aside.
2. Beat cream cheese until smooth. Beat in sugar, vanilla, and almond extract. Add cream, and beat till blended.
3. With filling, cups. I piped it , however you can spoon it.
4. Top with pie filling. Drink immediately.

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