Best 4 Cherry Almond Cheesecake Cookie Cups Recipes

MINI CHERRY ALMOND CHEESECAKES

Steps:

• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. 2
• . Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
• . Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
• . To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 5.
• dd the sour cream and almond extract. Beat on low speed until well combined. 6.
• dd the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 7.
• ently stir in the chopped cherries. 8.
• ivide the filling between the cheesecake cups until the cups are mostly full. 9.
• ake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes. 10.
• Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 11.
• When cheesecakes are cooled, remove them from the pan. 12.
• To make the whipped cream, add the cream, powdered sugar and cherry juice to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form. 13.
• Pipe the whipped cream onto the tops of the cheesecakes and top with a cherry. 14.
• Refrigerate until ready to serve.

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

MINI CHERRY CHEESECAKES

Steps:

• Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
• In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
• Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

INDIVIDUAL MINI CHERRY CHEESECAKE CUPS

Steps:

• Preheat oven to 350.
• Place 2 1/2 inch paper or foil liners in 24 muffin cups.
• For crust, combine dry cake mix and melted butter in large bowl.
• Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
• Divide mixture evenly in muffin cups (level but do not press).
• For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
• Beat at medium speed with an electric mixer until smooth.
• spoon evenly into muffin cups.
• Bake at 350 for 20 minutes or until mixture is set.
• For topping, combine sour cream and 1/4 cup sugar in a small bowl.
• Spoon evenly over cheesecakes.
• Return to oven for 5 minutes.
• Let cool for 15 minutes.
• Garnish each cheesecake with cherry pie filling.
• Refrigerate until ready to serve.