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Cherry Cheesecake Cookie Cups

Making homemade desserts doesn’t have to be difficult or complicated. With the help of premade ingredients, you can create a delicious sweet treat in the fraction of time it would take to make it from scratch. And with this recipe for cheesecake cookie cups, you can transform store-bought dough into a delicious treat in a matter of minutes.
Overhead view of Cherry Cheesecake Cookie Bites

Making homemade desserts doesn’t have to be difficult or complicated. With the help of premade ingredients, you can create a delicious sweet treat in the fraction of time it would take to make it from scratch. And with this recipe for cheesecake cookie cups, you can transform store-bought dough into a delicious treat in a matter of minutes.

Cherry Cheesecake Cookie Cups Pin

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What Do I Need to Make Cheesecake Cookie Cups?

Using premade cookie dough helps speed up the prep time of this delicious dessert. But no one will know that you used a shortcut to prepare this sweet treat when they take a bite and see how delicious it is! To make your own cheesecake cookie cups, you’ll need:

Ingredients for Cherry Cheesecake Cookie Cups

Looking for more delicious cookie recipes? Give these reader favorites a try!

Spring Flower Sugar Cookies | Peanut Butter Chocolate Chip Cookies | Frosted Strawberry Cookies with Crunch Topping 

How Do I Make Cheesecake Cookie Cups?

There are two parts to preparing this recipe – cookie cups and no-bake cheesecake — which means it’s so simple to make! Just follow these quick steps to whip up your own mini cherry cheesecakes today:

Step One: Bake the Cookies

Prepare two muffin pans for making the cookie cups by greasing them liberally with nonstick cooking spray. After that, open the cookie dough packages and combine two cookie dough pieces into one large disk. Place each disk in one cup of the muffin pan. Continue this process until all the cups are filled. After that, place the baking pans in the oven and bake the cookies for 12 to 15 minutes, until the edges are just beginning to brown.

Cookie Dough in muffin tin

Step Two: Prepare the Cheesecake

While the cookies are cooling, make the cheesecake filling by beating together the cream cheese, powdered sugar, sour cream, and vanilla extract. Mix the ingredients until smooth, then fold the whipped topping into the cream cheese mixture.

Step Three: Fill the Cookie Cups

After the cookies are safe to touch, carefully remove them from the pan and transfer them to a wire cooling rack. When the cookies are completely cool, spoon or pipe the cheesecake mixture into each cup. Avoid overfilling the cups and make sure to leave room on top of the cheesecake for your cherry topping.

Cheesecake filling in cookie cups

Step Four: Top with Cherries

Finish by decorating the top of each of your cookie cups with a spoonful of cherry pie filling. Serve immediately or store the cookies in the refrigerator until you’re ready to enjoy them.

Cherry pie filling on top of cheesecake cookie cups.

Cheesecake Cookie Cups Tips & Tricks

These mini cheesecakes couldn’t be easier to make! And with these baking tips, you’ll be able to whip up this quick and easy dessert recipe in no time at all.

  • Use a measuring spoon. As your cookies are baking, they will begin to form a cup shape thanks to the shape of the muffin pan. But if your cookies are rising too high in the center, you can easily help mold them into shape. After removing the pans from the oven, lightly press the back of a tablespoon into the top of each cookie cup. This will help form an indention in each cup.
  • Grease the pan. Even if you’re using a nonstick baking pan to make your cookie cups, it’s important to grease the pan. The edges and bottom of the cookies are prone to sticking, so it’s important to add a liberal amount of nonstick cooking spray to the cups to keep them from falling apart as you remove the cups from the pan.
  • Loosen the cookies with a spatula. A thin spatula is a great way to help loosen the cookies from the pan if they stick. Start by carefully running the spatula around the edge of the cookies, then try popping them out of the pan. If they’re still stuck, try carefully working the spatula under the cookies to loosen them from the bottom of the pan.

Overhead view of Cherry Cheesecake Cookie Cups

How Do You Make Pillsbury Cookie Cups?

Turning Pillsbury sugar cookie dough into cute cookie cups is so easy! The key to getting the right shape is to use the correct amount of cookie dough for each cup and using the right pan.

Start by using a full-sized muffin pan to make the cookie cups. While a mini muffin pan may work, the cookies seem to stick more in a smaller pan. After greasing the muffin pan, you’ll also need to combine two pieces of cookie dough for each muffin cup. Doubling the cookie dough will ensure your cookies are thick enough to bake correctly without sticking the pan.

Head-on view of cherry cheesecake cookie cups

Do Cheesecake Cookie Cups Need to Be Refrigerated?

Since the filling in these cookie cups is made with cream cheese, they should be refrigerated. After preparing the cookies and filling, it’s a good idea to serve your cheesecake cookies immediately. Otherwise, store them covered in the refrigerator until you’re ready to serve them.

Leftovers can be stored in an airtight container or covered with plastic wrap. When placed in the fridge, they’ll stay good for up to three days.

Overhead view of Cherry Cheesecake Cookie Bites

Overhead view of Cherry Cheesecake Cookie Bites

Cherry Cheesecake Cookie Cups

Making homemade desserts doesn’t have to be difficult or complicated. With the help of premade ingredients, you can create a delicious sweet treat in the fraction of time it would take to make it from scratch. And with this recipe for cheesecake cookie cups, you can transform store-bought dough into a delicious treat in a matter of minutes.
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Course: Dessert
Cuisine: American
Keyword: Cherry Cheesecake Cookie Cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Servings: 24 cookie cups
Calories: 301kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees and grease two muffin pans with nonstick cooking spray.
  • Open the cookie 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.
  • Bake in the preheated oven for 12 to 15 minutes, until the edges of the cookies are just beginning to brown.
  • Allow the cookies 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 mostly cool, transfer them to a wire cooling rack.
  • Prepare the cheesecake filling by beating tougher the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth.
  • Fold in the frozen whipped topping.
  • Transfer the cheesecake mixture to a large piping bag and pipe it into each cookie 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: 301kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 191mg | Potassium: 101mg | Fiber: 1g | Sugar: 25g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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