Ingredients
Scale
- 3 cup all purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
For the cheesecake filling
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1 cup cherry pie filling
- sprinkles, optional
Instructions
- Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla.
- In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
- Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
- Refrigerate for 30 minutes before shaping into cookie cups.
- Preheat oven to 350°F
- Grease a muffin or tart tin and press 1-2 tbsp of chilled cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
- When each muffin tin is full, bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
- Allow the cookie cups to cool in the muffin tray before removing.
- For the cheesecake filling, mix together the vanilla, cream cheese and whipped cream until fully combined.
- Spoon 1-2 tbsp of the cream cheese filling into the cookie cups and top with 1 tbsp of the cherry pie filling.
- Add sprinkles and serve!
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0