This Cherry Cheesecake Cups recipe is a semi-homemade favorite that I reach for when I want an impressive but simple dessert. I first made these on a busy holiday when I realized I had cookie dough and a can of cherry pie filling in the pantry. The result was a crowd pleaser: a crisp-edged sugar cookie shell holding a velvety cream cheese filling topped with a spoonful of bright, glossy cherries. They taste like cheesecake without the fuss and come together fast enough to save the day when guests arrive unexpectedly.

What I love most is the contrast of textures and flavors. The cookie cup bakes up with a slightly caramelized rim that gives a toasty crunch. The filling is smooth and tangy from the cream cheese and rounded out by sweet vanilla and whipped topping for lightness. The cherry pie filling provides nostalgia and pops of color. These little cups have become my go-to for potlucks, after-school treats and impromptu dinner parties because they travel well and look charming on a platter.

Ingredients

• Sugar cookie dough: Use one package of store-bought refrigerated sugar cookie dough, approximately 16 ounces, for convenience. If you prefer homemade, see the from-scratch variation below. Choose a brand you trust for consistent texture, for example Pillsbury or your local bakery dough.
• Cream cheese: One 8 ounce package of full-fat cream cheese, softened to room temperature so it whips smooth without lumps. Philadelphia brand is a reliable option; softening for 20 to 30 minutes at room temperature makes blending easier.
• Vanilla: One teaspoon pure vanilla extract to lift and round the filling flavors. Avoid imitation vanilla if possible for the cleanest flavor.
• Whipped topping: One cup whipped cream topping, thawed if previously frozen or one cup lightly whipped heavy cream for a fresher option. The whipped element keeps the filling light and scoopable.
• Cherry pie filling: One 21 ounce can of cherry pie filling, or about 2 cups, spooned over each filled cup. Use a good quality brand for glossy color and classic flavor.
• Chocolate sprinkles (optional): For garnish, a pinch adds texture and visual contrast but is not required.
• From-scratch sugar cookie ingredients (optional): 3 cups all-purpose flour, 1 teaspoon baking powder, 1 cup (2 sticks) unsalted butter softened, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract. This dough requires chilling before shaping for best results.

Instructions

Preheat and prepare:Set the oven to 350 degrees Fahrenheit. Grease a standard 12-cup muffin tin or use a nonstick spray. If using store-bought dough, open the package and portion out 1 to 2 tablespoons per cup depending on the size you want; for a firmer shell use 2 tablespoons.Shape the cups:Press each portion of dough into the muffin cup, pushing up the sides to form a shallow cup with an even thickness across bottom and sides. Use the back of a tablespoon to smooth and ensure a uniform wall so baking is even. If the dough softens, chill the pan briefly in the refrigerator.Bake the shells:Bake for 8 to 12 minutes until the edges are lightly golden and the centers are set. Smaller tins will bake faster. Look for golden rims and avoid overbaking to keep the interior tender. Rotate the pan once halfway if your oven has hot spots.Cool in the pan:Allow cookie cups to cool fully in the tin to firm up, about 15 minutes, then gently run a thin offset spatula or butter knife around each to release. Transfer to a wire rack to cool completely so the filling does not melt when added.Make the filling:Into a mixing bowl add the softened cream cheese, 1 teaspoon vanilla, and 1 cup whipped topping. Beat on low then medium speed until smooth and airy, scraping the bowl to remove lumps. Avoid overbeating which can make the filling too soft; aim for a smooth, pipeable consistency.Assemble the cups:Spoon or pipe 1 to 2 tablespoons of the cream cheese filling into each cooled cookie shell. Top each with approximately 1 tablespoon of cherry pie filling. Add chocolate sprinkles if desired. Chill assembled cups for at least 30 minutes to set before serving.From-scratch dough directions (optional):Cream 1 cup softened butter and 1 cup sugar until light and fluffy, about 2 minutes. Add 1 large egg and 1 teaspoon vanilla and mix to combine. Whisk together 3 cups flour and 1 teaspoon baking powder, then slowly incorporate into the butter mixture. Form dough into a ball, wrap in plastic and refrigerate for 30 minutes. Proceed to shape and bake as above using 1 to 2 tablespoons of dough per cup.

Storage Tips

Store filled cups in a single layer in an airtight container in the refrigerator for up to three days. If you need to freeze, store baked shells separately in a freezer-safe container with parchment between layers and freeze up to three months. Thaw shells at room temperature, then fill and top. For best texture do not freeze assembled cups with the cherry topping because the fruit and gel can weep upon thawing. When reheating for a warm variation, gently warm shells for 5 to 7 minutes at 300 degrees Fahrenheit before filling, then allow to cool slightly.

Ingredient Substitutions

If you need a dairy-free version substitute a dairy-free cream cheese alternative and a nondairy whipped topping; brands like Kite Hill or Tofutti work well. For a gluten-free option use gluten-free sugar cookie dough or make the from-scratch dough with a 1-to-1 gluten-free flour blend and add an extra tablespoon of liquid if it feels dry. To reduce sugar, use a sugar-free pie filling and a reduced-sugar cookie dough, being mindful that texture will vary. For a lighter filling, replace half the cream cheese with Greek yogurt strained overnight; the filling will be tangier and softer.

Serving Suggestions

Present cups on a platter lined with parchment and garnish with mint leaves for color contrast. For a party, arrange assorted toppings in small bowls and let guests build their own: blueberry pie filling, lemon curd or fresh sliced strawberries are excellent alternatives. Pair with espresso or a dessert wine for an elevated finish. For a summer picnic serve straight from a cooler on ice to keep the filling firm and refreshing.

Cultural Background

These cups are a playful adaptation of classic New York-style cheesecake flavors, segmented into a portable portion. Mini cheesecakes and tartlets have long been a part of Western dessert culture, prized for their individual presentation and portion control. The cherry topping echoes traditional American cherry pie, combining two beloved dessert motifs into one hand-held experience that feels both retro and modern.

Seasonal Adaptations

Switch toppings to reflect the season: in summer use macerated berries, in autumn try spiced apple pie filling with a pinch of cinnamon, and at holiday time top with cranberry-orange compote for a festive twist. You can also stir 1 teaspoon lemon zest into the filling in spring to brighten the flavors. For a cold-weather crowd use warm spiced cherries spooned over chilled cups right before serving.

Meal Prep Tips

To meal-prep for an event prepare the shells and the filling a day ahead. Keep the shells in a sealed container at room temperature for one day or refrigerated up to two days. Store the filling covered in the refrigerator. On the day of serving, assemble and top the cups about 30 minutes before guests arrive to allow the filling to firm and flavors to meld. Use piping bags for a neat presentation and faster assembly.

These cherry cheesecake cups are delightfully adaptable and forgiving, which makes them one of my most requested quick desserts. They are simple enough for a weekday treat yet elegant enough for entertaining. Give them a try and make the recipe your own with seasonal toppings and personal flourishes.