Ingredients for Cherry Almond Cheesecake Cookie Cups
- Refrigerated Chocolate Chip Cookie Dough
- 8 ounces cream cheese (softened)
- 1/2 cup sweetened condensed milk
- 1 large egg
- 1 teaspoon almond extract
- 12 tablespoons cherry pie filling
- Blanched Almond
- Chocolate curls (optional)
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How to Make Cherry Almond Cheesecake Cookie Cups
- Preheat oven to 325°F (165°C).
- Line a 12-count muffin tin with cupcake liners.
- Place 1 (1-ounce) round of pre-made sugar cookie dough into each lined cup.
- Bake for 10 minutes.
- Meanwhile, in a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup sweetened condensed milk, 1 large egg, and 1 teaspoon almond extract until completely smooth and creamy.
- Carefully remove the partially baked cookie cups from the oven.
- Pour 1 tablespoon of the cream cheese mixture over each cookie crust.
- Bake for an additional 15-20 minutes, or until the cheesecake filling is set and lightly golden.
- Let the cookie cups cool completely in the muffin tin before transferring them to a wire rack.
- Top each cookie cup with 1 tablespoon of cherry pie filling and sprinkle with 1/2 teaspoon of blanched, slivered almonds.
- Chill in the refrigerator for at least 1 hour to allow the filling to fully set and the flavors to meld.
- Garnish with chocolate curls (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
25g
Carbs
7g