MINI CHERRY CHEESECAKE COOKIES
These mini cherry cheesecakes have been a holiday staple in my family forever! Nilla wafers are topped with cheesecake batter and cherry pie filling. A perfect treat!
Ingredients
Dough
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon almond extract
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla
- 6 tablespoons of softened butter
- 1/2 cup of sugar
- 1/2 teaspoon of baking powder
Filling
- 1/2 teaspoon of vanilla
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract (optional)
- 1/3 cup whipping cream
- 3 oz softened cream cheese
- 10.5 oz cherry pie filling (about half of a 21 oz can)
Instructions
Dough
First, cream butter and sugar in a mixing bowl until creamy. Add the egg, almond extract and vanilla. Beat well.
Then, whisk together the flour, baking powder and salt. Add to creamy mixture and stir until well combined.
Roll into 1 "balls and place in well-greased mini muffin cups. Score dough with your thumb or the back of a teaspoon.
Bake at 350 ° for about 10 minutes, or until the edges are lightly golden. Use a spoon to press the dough down the middle, forming a cup. Remove to cooling racks and cool completely.
Filling
Beat whipping cream until stiff peaks form. Put aside.
Beat cream cheese until smooth. Stir in the powdered sugar, vanilla and almond extract. Add whipped cream and beat until combined.
Fill the cups with the filling. I inserted it, but you can just spoon it in if you prefer.
Garnish with cherry pie. Happy Cooking Time.
