Cherry-Almond Cheesecake Cookie Cups

From: DuChick

On May 17, 2008

Perfectionn in a cupcake liner!! I made these for a girls' night out and impressed everyone with this pretty little package of a dessert. I used sugar cookie dough as the base, fat-free cream cheese and no-sugar-added cherry pie filling to cut calories. What a winner! Thanks DiB's for sharing.

From: ceruleanseven

On Aug 13, 2007

These were AWESOME. I'm thinking about having one right now, and it's only 7:30 in the morning. Even better the next day.

From: _Lyn_

On Jun 3, 2005

I thought this was very easy to make... and let me explain why. I just moved in with my boyfriend, who is the "typical" male... barely any cooking items... in fact I had to buy measuring cups. The recipe wants you to beat some of the ingredients together which I had to do by hand... and considering it still came out scrumptious I figure if I can do it, anyone can. I found that the mix set at 15 mins. I excluded the use of almonds and cherry pie filling, choosing to instead draw some leaves with gel frosting and drop one raspberry on top. I also used cookie dough that had pecans and chocolate chips. This recipe opens up the door for a lot of adaption.

From: TnuSami

On Apr 9, 2007

Decadently delicious and easy, too!! I used Nestle Tollhouse cookies, & they come in squares rather than in a roll, and there are 24 to a pack. They are thicker, so I baked them for a full 20 minutes in the first step, and also an additional 5 in the second (cream cheese) step. Since I had 24 cookies, I made two batches. I loved the chocolate/cream cheese flavors so much, that I melted 2 oz. of chocolate chips & 1/4 cup cream together and drizzled it over the tops of the second batch instead of the cherries. Both were tasty! I made these as a thank you for some people and later overheard someone say they were "a taste of heaven", so they were a big hit, I think! Thank you so much, DiB's!!