Print

Irresistible Valentine’s Cherry Cheesecake Cookie Cups

cherry cheesecake cookie cups - featured image
Print Recipe

These cherry cheesecake cookie cups combine soft, buttery cookie dough with creamy cheesecake filling and a burst of cherry pie filling, perfect for a festive and fuss-free Valentine’s Day dessert.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) heavy cream
  • 1 cup (240g) cherry pie filling, drained slightly

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease your muffin tin or line with paper liners.
  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Using a mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then add 2 teaspoons vanilla extract. Mix until combined but do not overbeat.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft but hold shape.
  6. Scoop about 2 tablespoons of dough into each muffin cup. Press dough evenly along the bottom and up the sides to form a cup shape.
  7. In a separate bowl, beat the softened cream cheese with powdered sugar, 1 teaspoon vanilla, and heavy cream until smooth and creamy.
  8. Spoon about 1 tablespoon of cheesecake filling into each cookie cup, smoothing the top gently.
  9. Place about 1 teaspoon of cherry pie filling on top of the cheesecake layer.
  10. Bake for 18-22 minutes or until cookie edges are golden and cheesecake looks set but slightly jiggly in the center.
  11. Let the cookie cups cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Soften cream cheese and butter to room temperature for smooth mixing and tender texture. Press dough evenly in muffin tins to avoid thin edges that can leak. Chill dough 15-20 minutes if sticky. Avoid overbaking cheesecake filling to prevent cracking or drying. Use foil to cover if filling browns too much. Silicone pans help with easy release. Cookie cups freeze well; thaw overnight in fridge before serving.

Nutrition

Keywords: cherry cheesecake cookie cups, Valentine’s Day dessert, cherry pie filling, cheesecake dessert, cookie cups, easy dessert recipe

Find it online: https://pokirecipes.com/irresistible-valentines-cherry-cheesecake-cookie-cups-easy-recipe-for-dessert-lovers/