Cherry Cream Pie Cookie Cups
Ingredients
Directions / Instructions
Why You'll Love These Cherry Cream Pie Cookie Cups
These Cherry Cream Pie Cookie Cups combine three classic desserts into one irresistible treat. A soft sugar cookie forms the perfect edible cup, while the rich cream cheese filling delivers a smooth cheesecake-like texture that's finished with vibrant cherry pie filling.
They're easy to make ahead, simple to serve, and always disappear quickly at parties, potlucks, and holiday dessert tables. Their individual portions also make them perfect for entertaining.
Ingredients
- For the Cookie Cups:
- 1 package (16 ounces) refrigerated sugar cookie dough
- Cooking spray or butter for greasing
- For the Cream Filling:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 tablespoons heavy cream
- For the Topping:
- 1 can (21 ounces) cherry pie filling
- Fresh mint leaves (optional)
Instructions
1. Prepare the Cookie Cups
Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin pan. Divide the sugar cookie dough evenly among the muffin cups.
2. Bake
Bake for 10 to 12 minutes until lightly golden around the edges. Immediately use the back of a small spoon or tart shaper to press a well into the center of each cookie. Allow them to cool completely before removing from the pan.
3. Make the Cream Filling
Beat the cream cheese and butter until smooth and fluffy. Gradually mix in the powdered sugar, vanilla extract, almond extract if using, and heavy cream until light and creamy.
4. Fill the Cookie Cups
Pipe or spoon the cream filling into each cooled cookie cup.
5. Add the Cherry Topping
Top each cookie cup with a spoonful of cherry pie filling, ensuring every serving gets at least one whole cherry.
6. Chill and Serve
Refrigerate the cookie cups for at least 30 minutes before serving. Garnish with fresh mint if desired.
Expert Tips
Press the centers immediately after baking while the cookies are still soft. Allow the cookie cups to cool completely before filling to prevent the cream from melting. Pipe the filling using a star tip for a bakery-quality presentation.
Storage
Store Cherry Cream Pie Cookie Cups in an airtight container in the refrigerator for up to 4 days. For best texture, assemble the desserts within a day of serving. The baked cookie cups can also be frozen without filling for up to 2 months.
Serving Suggestions
Serve chilled with coffee, tea, hot chocolate, or sparkling lemonade. They're perfect for bridal showers, birthdays, Christmas cookie platters, Easter brunches, Valentine's Day desserts, and summer picnics.
Recipe Variations
Swap the cherry pie filling for blueberry, strawberry, raspberry, peach, apple, or mixed berry pie filling. Add mini chocolate chips to the cream filling, drizzle with melted white chocolate, or sprinkle crushed graham crackers over the top for extra texture.
Frequently Asked Questions
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