Cherry-Almond Cheesecake Cookie Cups

Submitted by Diana Adcock

"Need a fairly quick dessert? This is the one! Dress up these cheesecake cookie cups using silver or gold foil liners for the holidays."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 12

ingredients

• 12 slices refrigerated chocolate chip cookie dough, 1/4 inch
• 1 (8 ounce) package cream cheese, at room temp
• 1⁄2 cup sweetened condensed milk
• 1 large egg
• 1 teaspoon almond extract
• 1 (21 ounce) can cherry pie filling
• 1⁄3 cup sliced blanched almond
• chocolate curls

directions

1. Preheat oven to 325 degrees.
2. Line a 12 count muffin tin with cupcake liners.
3. Place 1 round of cookie dough in each lined cup.
4. Bake for 10 minutes.
5. Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
6. Pour 3 T.
7. cream cheese mixture over each cookie in a cup.
8. Bake for an additional 15 minutes or until set.
9. Cool completely on a wire rack.
10. Top with cherry pie filling and sprinkle with blanched almonds.
11. Chill in the fridge for 1 hour.
12. Garnish with chocolate curls.

Reviews

[ceruleanseven]

These were AWESOME. I'm thinking about having one right now, and it's only 7:30 in the morning. Even better the next day.

 

[TnuSami]

Decadently delicious and easy, too!! I used Nestle Tollhouse cookies, & they come in squares rather than in a roll, and there are 24 to a pack. They are thicker, so I baked them for a full 20 minutes in the first step, and also an additional 5 in the second (cream cheese) step. Since I had 24 cookies, I made two batches. I loved the chocolate/cream cheese flavors so much, that I melted 2 oz. of chocolate chips & 1/4 cup cream together and drizzled it over the tops of the second batch instead of the cherries. Both were tasty! I made these as a thank you for some people and later overheard someone say they were "a taste of heaven", so they were a big hit, I think! :) Thank you so much, DiB's!!

 

[LAURIE W.]

This is great easy recipe that comes out perfect every-time. I just made it again for my hubby for father's day and I think I out did myself..lol! As others have said I use sugar cookies instead of chocolate chip. Mainly because I add a special dark chocolate drizzle on the top of the cheesecake filling. I follow the directions..add vanilla extract at the end. Bake & cool. Once completely cooled I added the chocolate drizzle then to the fridge they go. Let chill for about 10 minutes. While it's chilling I get the piece de resistance started. I use Lucky leaf cherry pie filling and add ¼ cup of orange juice, some lemon zest and a few tablespoons of sugar to balance the citrus. Let it cook down about 7-9 minutes over medium heat. Stir, stir and remove. Let cool. Now I add to the cheesecake cupcakes and back in the fridge for a few hours. The compote and drizzle took them over the top.

 

[HurricaneChampagne]

I've never before attempted to make cheesecake before. This was a very easy recipe, the cheesecakes turned out perfect! I was thinking of trying this with brownie batter (in place of the cookie) for next time. Mmmm, thanks for sharing!

 

[DuChick]

Perfectionn in a cupcake liner!! I made these for a girls' night out and impressed everyone with this pretty little package of a dessert. I used sugar cookie dough as the base, fat-free cream cheese and no-sugar-added cherry pie filling to cut calories. What a winner! Thanks DiB's for sharing.