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Cherry Almond Cheesecake Cookie Cups

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Ingredients

Adjust Servings:
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

Nutritional information

194.4
Calories
91 g
Calories From Fat
10.2 g
Total Fat
5.2 g
Saturated Fat
42.8 mg
Cholesterol
88.1 mg
Sodium
22.2 g
Carbs
0.7 g
Dietary Fiber
7.2 g
Sugars
4 g
Protein
121g
Serving Size

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Cherry Almond Cheesecake Cookie Cups

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    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 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. use Lucky leaf cherry pie filling and add 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.

    • 60 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Cherry-Almond Cheesecake Cookie Cups, Need a fairly quick dessert? This is the one! Dress up these cheesecake cookie cups using silver or gold foil liners for the holidays , 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 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 use Lucky leaf cherry pie filling and add 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 , 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!


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    Steps

    1
    Done

    Preheat Oven to 325 Degrees.

    2
    Done

    Line a 12 Count Muffin Tin With Cupcake Liners.

    3
    Done

    Place 1 Round of Cookie Dough in Each Lined Cup.

    4
    Done

    Bake For 10 Minutes.

    5
    Done

    Meanwhile Beat Cream Cheese, Sweetened Condensed Milk, Egg and Almond Extract in a Medum Bowl Until Smooth.

    6
    Done

    Pour 3 T.

    7
    Done

    Cream Cheese Mixture Over Each Cookie in a Cup.

    8
    Done

    Bake For an Additional 15 Minutes or Until Set.

    9
    Done

    Cool Completely on a Wire Rack.

    10
    Done

    Top With Cherry Pie Filling and Sprinkle With Blanched Almonds.

    11
    Done

    Chill in the Fridge For 1 Hour.

    12
    Done

    Garnish With Chocolate Curls.

    Avatar Of Wren Vargas

    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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