The Baking Adventures of a Girl and Her Dog

Amaretto Cheesecake Cups

Amaretto Cheesecake Cups
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DISCLAIMER: This recipe is for humans not dogs!

For Father’s Day, I wanted to make some mini cheesecakes since cheesecake is one of my dad’s favorites. He’s more of a praline person but I had some extra almond extract and wanted to use amaretto. Instead of doing a traditional crumb crust, I went with a cookie cup so that I wouldn’t have to worry about finding mini pans and making it easier to eat without silverware since I hate accumulating dishes. Overall I was pretty happy with the outcome. If I ever make it again I’ll work on cleaning up the edges of the crust so they’re smoother, but the taste was fantastic.

 

 

Pascal was feeling skeptical about putting such a funky-smelling liquid into food.

I made the cookie dough first since it needed to chill before being rolled out. I decided that the easiest way to make cookie cups was to use a muffin tin and line the tins with rolled cookie dough. To do this, one of the most important parts in order to prevent a disaster when trying to remove your beautiful finished product is to line the tins with parchment paper. To do this, cut a circle out of parchment paper, and then make cuts towards the center so that it fits well within the tin.

 

A couple notes:

  1. Make the cookie dough well in advance. It needs to chill for at least 3 hours before rolling out. It can be made the night before and chilled overnight.
  2. Be sure to line your pans with parchment paper so you can get the cheesecakes out at the end.

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5 from 3 votes
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Amaretto Cheesecake Cups

Mini amaretto cheesecake inside amaretto cookie cups

Servings: 18 cups
Ingredients
Amaretto Cookie Cups
  • 2.5 cups all-purpose floud
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (room temperature)
  • 1 tsp baking powder
  • 2.5 tbsp Amaretto liqueur
Amaretto Cheesecake
  • 12 oz cream cheese
  • 1/2 cup granulated sugar
  • 1.5 tbsp all-purpose flour
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 tsp almond extract
  • 2.5 tbsp Amaretto liqueur
  • sliced almonds
Instructions
Cookie Dough
  1. Beat together room temperature butter and sugar at high speed until fluffy

  2. Mix in Amaretto liqueur and baking powder until combined

  3. Slowly mix in flour (You can put it in all at once, I just suggest adding it slowly so the flour doesn't fly back out into your face)

  4. Mix until dough comes together and starts to get sticky. I switch to dough hooks for this step because the dough starts to climb up my beaters

  5. Chill for at least 3hrs

Making Cookie Cups
  1. Preheat oven to 325Β°F

  2. Make parchment paper lining for muffin tins

  3. Line muffin tins

  4. Take chilled cookie dough and roll out into large circles

  5. Press cookie dough into muffin tin carefully, make sure to fill in any holes

  6. Using a knife or fork, remove extra cookie dough from top of tin

  7. Bake for 10min

Amaretto Cheesecake
  1. Preheat oven to 300Β°F

  2. Blend together cream cheese and sugar until light and fluffy

  3. Add flour. Mix until incorporated.

  4. Add eggs, one at a time

  5. Add sour cream, almond extract, and Amaretto liqueur. Beat until combined.

  6. Spoon batter into cookie cups. The cups should be almost entirely full but batter should not be spilling out of the cups.

  7. Bake for ~30min or until done. Cheesecake wobbles slightly in the center when finished, but the edges will be firm.

  8. Decorate with sliced almonds

  9. Chill for 3hrs before serving

 

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