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Mini Cherry Cheesecakes

June 9, 2022 by Missy Rakes Leave a Comment

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Mini Cherry Cheesecakes sitting on a white plate.
Close up of a Mini Cherry Cheesecake.

These Mini Cherry Cheesecakes are sure to leave an impression at any party with their sugar cookie crust, homemade cheesecake filling and cherry pie topping.

Mini Cherry Cheesecakes sitting on a wire cooling rack.

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Mini Cherry Cheesecakes

If you’re like me, then you’ll eat just about anything with cherry pie filling on it. Cherry is one of my favorite flavors and this recipe for Mini Cherry Cheesecakes doesn’t disappoint.

Regular Cherry Cheesecake can be messy and hard to serve at events, which is why these bite-sized cups work amazingly well.

They have a sugar cookie crust, homemade cheesecake filling and are topped with canned pie filling, making them quick to put together and make ahead of time. I know you’ll love this recipe. Enjoy!

What’s in Mini Cherry Cheesecakes?

  • sugar cookie dough
  • cream cheese
  • sour cream
  • powdered sugar
  • vanilla extract
  • whipped topping
  • cherry pie filling

How to Make Mini Cherry Cheesecake Cups:

Preheat the oven to 350 degrees and grease two muffin pans with nonstick cooking spray.

Open the sugar cookie dough package and squeeze two cookie dough pieces together to form one larger disk.

Place the disk in one cup of the muffin pan. Continue until all the cups are filled (you should have 24 in total).

Raw sugar cookie dough in mini muffin tin.

Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookie cups are just beginning to brown.

Allow the cookie cups to cool completely in the pan. After a few minutes of cooling, the cookies should deflate and form a cup shape. If they don’t, press the back of a tablespoon into each cookie to create a cup.

When the cookies are cool, transfer them to a wire cooling rack.

Baked sugar cookie cups on a cooling rack.

Prepare the cheesecake filling by beating tougher the cream cheese, sour cream, powdered sugar, and vanilla until smooth.

Cheesecake filling mixed together in a glass mixing bowl.

Fold in the frozen whipped topping until mixed completely.

Transfer the cheesecake mixture to a large piping bag and pipe it into each cookie cup OR gently spoon the mixture into each cup.

Sugar cookie cups filled with a cheesecake filling, sitting on a cooling rack.

Store the cookie cups in the refrigerator for at least an hour to set, then top with cherry pie filling before serving.

Mini Cherry Cheesecakes sitting on a wire cooling rack.

Want more summertime desserts? Here are a few of our favorites:

  • Cherry Limeade Bundt Cake
  • S’mores Pudding Parfaits
  • Red, White and Blue Dump Cake
  • Cherry Cheesecake Bars

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Mini Cherry Cheesecakes in a white plate.
Print Recipe

Mini Cherry Cheesecake Cups

Sugar cookie cup filled with homemade cream cheese filling, chilled and topped with cherry pie filling.
Prep Time15 mins
Cook Time15 mins
Chill Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, cherry
Servings: 24 mini cheesecakes
Calories: 195kcal

Equipment

  • 1 Piping Bag
  • 2 muffin pan

Ingredients

  • 2 - 24- count packages already shaped sugar cookie dough
  • 6 ounces cream cheese softened
  • ¼ cup sour cream
  • 2/3 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 4 ounces frozen whipped topping thawed
  • 1 can cherry pie filling

Instructions

  • Preheat the oven to 350 degrees and grease two muffin pans with nonstick cooking spray.
  • Open the sugar cookie dough package and squeeze two cookie dough pieces together to form one larger disk.
  • Place the disk in one cup of the muffin pan. Continue until all the cups are filled (you should have 24 in total).
  • Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookie cups are just beginning to brown.
  • Allow the cookie cups to cool completely in the pan. After a few minutes of cooling, the cookies should deflate and form a cup shape. If they don’t, press the back of a tablespoon into each cookie to create a cup.
  • When the cookies are cool, transfer them to a wire cooling rack.
  • Prepare the cheesecake filling by beating tougher the cream cheese, sour cream, powdered sugar, and vanilla until smooth.
  • Fold in the frozen whipped topping until mixed completely.
  • Transfer the cheesecake mixture to a large piping bag and pipe it into each cookie cup OR gently spoon the mixture into each cup.
  • Store the cookie cups in the refrigerator for at least an hour to set, then top with cherry pie filling before serving.

Nutrition

Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

 

 

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Filed Under: Desserts, Easy Recipes, Recipes

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Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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