Cherry-Almond Cheesecake Cookie Cups

1. 1

   Preheat oven to 325 degrees.

2. 2

   Line a 12 count muffin tin with cupcake liners.

3. 3

   Place 1 round of cookie dough in each lined cup.

4. 4

   Bake for 10 minutes.

5. 5

   Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.

6. 6

   Pour 3 T.

7. 7

   cream cheese mixture over each cookie in a cup.

8. 8

   Bake for an additional 15 minutes or until set.

9. 9

   Cool completely on a wire rack.

10. 10

    Top with cherry pie filling and sprinkle with blanched almonds.

11. 11

    Chill in the fridge for 1 hour.

12. 12

    Garnish with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.