A fun new and easy way to eat cheesecake, these Easy Cherry Cheesecake Cups are stuffed with cherry cheesecake filling and covered in a sweet glaze.
A TWIST ON CHERRY CHEESECAKE
Cheesecake is one of my weaknesses. I make it six ways from Sunday! These Easy Cherry Cheesecake Cups are the perfect handheld way to eat your cheesecake. When you are craving some cheesecake but don’t want all the work – this is for you! Wrapped in crescent dough sheets and then drizzled with a powdered sugar glaze, you can’t just stop at one. Who can resist tasty and easy? If you don’t want to whip up a whole cheesecake then this Easy Cherry Cheesecake Cup recipe is just what you need!
FREQUENTLY ASKED QUESTIONS:
Yes! This sets up like a real cheesecake and has the same texture. So you do not have to worry about having raw cheesecake in the center.
I prefer to use crescent dough sheets because they are easy to cut into even squares. But if you can’t find them or you would rather use regular crescent rolls, make sure that you seal the perforations well so they do not pop open and spill out.
Absolutely! Cherry is one of my favorites but others that would be good would be blueberry, lemon, strawberry, chocolate, peach, etc.
To make taking the cups out easier, you can use a butter knife to run alongside the cups and the muffin tin to release them if they are a little stuck.
These can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen. Place fully cooked and cooled Easy Cherry Cheesecake Cups in a freezer safe bag or frozen container and they will keep for up to 6 months. Let defrost in the refrigerator and reheat in the microwave or the lowest setting in your oven.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- powdered sugar
- egg
- vanilla
- all-purpose flour
- crescent dough sheet
- cherry pie filling
- whole milk
HOW TO MAKE EASY CHERRY CHEESEAKE CUPS:
Preheat the oven to 375°F. Grease 8 sections of a muffin tin with baking spray, use a pastry brush to spread it around so the sections are well covered, set aside.
Place the cream cheese in a medium-sized bowl and whip it until cream with an electric hand mixer, 1 minute. Add ½ cup of the powdered sugar and mix it in until smooth. Add the egg and vanilla, mix it in fully. Last, add the flour and mix until combined.
Lay the crescent dough sheet onto a clean work surface and cut it into 8 even sections. Press the dough into the greased sections of the muffin tin, allowing the corners to overlap.
Evenly divide the cheesecake mixture among the cups.
Top with the cherry pie filling evenly.
Fold the corners of the dough over the filling to form cups. Bake for 14-15 minutes until golden brown.
While they are baking, make the glaze by placing the remaining 1 cup powdered sugar in a medium-sized bowl along with the milk and whisk to combine until smooth.
Take the cups out of the muffin tin as soon as they come out, be careful they will be hot. Place them on a wire rack and let cool slightly. They can be served warm, room temperature, or cold.
Before serving, drizzle the glaze on top.
Then dig in!
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Easy Cherry Cheesecake Cups
A fun new way to eat cheesecake these Easy Cherry Cheesecake Cups encase the cherry cheesecake filling in handheld bites covered in a sweet and tasty glaze.
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Servings: 4
Calories: 557kcal
Ingredients
- 4 ounces cream cheese softened
- 1 ½ cups powdered sugar divided
- 1 large egg
- ½ test vanilla
- 2 s tablespoon all-purpose flour
- 8 ounce can crescent dough sheet
- ¾ cup cherry pie filling
- 1 . whole milk
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Instructions
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Preheat the oven to 375°F. Grease 8 sections of a muffin tin with baking spray, use a pastry brush to spread it around so the sections are well covered, set aside.
-
Place the cream cheese in a medium-sized bowl and whip it until cream with an electric hand mixer, 1 minute. Add ½ cup of the powdered sugar and mix it in until smooth. Add the egg and vanilla, mix it in fully. Last, add the flour and mix until combined.
-
Lay the crescent dough sheet onto a clean work surface and cut it into 8 even sections. Press the dough into the greased sections of the muffin tin, allowing the corners to overlap.
-
Evenly divide the cheesecake mixture among the cups.
-
Top with the cherry pie filling evenly.
-
Fold the corners of the dough over the filling to form cups. Bake for 14-15 minutes until golden brown.
-
While they are baking, make the glaze by placing the remaining 1 cup powdered sugar in a medium-sized bowl along with the milk and whisk to combine until smooth.
-
Take the cups out of the muffin tin as soon as they come out, be careful they will be hot. Place them on a wire rack and let cool slightly. They can be served warm, room temperature, or cold. Before serving, drizzle the glaze on top.
Notes
- These can be frozen, see my tips above.
- You can use other pie fillings, see some ideas above.
- If you want to use crescent rolls you can, just make sure that you seal the perforations well.
- This recipe can easily be doubled.
- Not a fan of glaze, leave them plain or sprinkle with powdered sugar.
Nutrition
Calories: 557kcal | Carbohydrates: 85g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monnounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 560mg | Potassium: 110mg | Fiber: 1g | Sugar: 51g | Vitamin A: 537IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Nutritional Disclaimer
