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.
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.