Cherry Cheesecake Tea Cakes
Cherry Cheesecake Tea Cakes were one of our most loved goodies for our annual Christmas Baking Extravaganza this year. These lovely Tea Cakes include cream cheese and cheesecake pudding mix. They’re flavored with almond extract and use both red and green cherries. The icing includes both almond and cherry extracts for a bump in flavor that sets these Tea Cakes apart. Yes, they are absolutely wonderful.
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I made over 15 kinds of Tea Cakes for holiday baking this year. I’ve loved each one–and so have our neighbors and church friends who received them. Included in the gift bags were Red Velvet, Pina Colada, Apricot, Gingerbread, Pumpkin Cranberry, Strawberry, Starbucks Copycat Lemon and so many more! Cherry Cheesecake were one of everyone’s favorites!
If you need a festive, beautiful and elegant dessert for holiday parties this year, Cherry Cheesecake Tea Cakes are perfect for you. Cherries and almond flavoring go so well together. These miniature Bundt cakes will become everyone’s favorite. You’ll love ’em.
Cherry Cheesecake Tea Cakes are magnificent!
You’ll oooooh and aaaaahhhhh over every bite!
Cherries and almond flavoring added to a cheesecake pudding mix flavor these Tea Cakes so wonderfully.
This is a great dessert for holiday or Christmas parties.
Here’s what I did.
I used these ingredients for the Tea Cakes.
Soften butter and cream cheese. I left it out on my counter over night.
Whip the cream cheese and butter with an electric mixer for about a minute until well blended.
Add granulated sugar, baking powder, eggs and almond extract.
Mix with an electric mixer until smooth and creamy.
Add cake flour and cheesecake pudding mix.
Add diced red and green candied cherries.
Beat well to combine.
Grease and flour a 20-tin miniature Bundt pan.
Spoon Tea Cake batter into miniature Bundt pans about two-thirds full.
Bake at 350 degrees about 20 minutes or until a toothpick inserted in center comes out clean. Cool in Bundt pan completely before removing to wire racks. If baking more than one rack of Bundt pans at a time, rotate the Bundt pans on racks after 10 minutes of baking time to ensure even baking.
Remove miniature Bundt cakes to a wire rack.
I used these ingredients for the icing, plus water.
Place powdered sugar in a mixing bowl. Add almond and cherry extracts.
Whisk, adding just enough water to make a thick icing. Drizzle over top of individual Tea Cakes.
You can also spoon the icing into a zip lock bag (without the bottom). Snip off a corner and pipe icing over top of individual Tea Cakes.
After piping icing over top of Tea Cakes, place a red or green candied cherry in the centers.
Eat and enjoy.
This festive, colorful dessert will be quickly snatched up at any holiday party!
Cherry Cheesecake Tea Cakes are so delectable. You’ll be wishing you made more!
Cherries make a delightful dessert during the holiday season.
Here’s the recipe.
CHERRY CHEESECAKE TEA CAKES
(My own concoction)
Cherry Cheesecake Tea Cakes
Equipment
- 1 20-tin miniature bundt pan but two pans would be optimal
- 1 electric mixer
- 1 whisk
- 2 mixing bowls
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 2 wire cooling racks
Ingredients
TEA CAKES:
- 8 oz. pkg. cream cheese softened
- 1 1/2 cups salted butter softened (3 sticks)
- 3 cups cake flour
- 3.9 oz. box cheesecake pudding mix
- 3 cups granulated sugar
- 1 1/2 tsp. baking powder
- 6 large eggs
- 1 1/2 tsp. almond extract
- 1 cup red candied cherries diced
- 1 cup green candied cherries diced
ICING:
- 2 cups powdered sugar
- 2 to 3 tbsp. water or as needed for spreading consistency
- 1 tsp. almond extract
- 1 tsp. cherry extract
- 33 candied cherries for decoration, if desired
Instructions
TEA CAKES:
- Cream butter and cream cheese in a large mixing bowl with an electric mixer.
- Add granulated sugar, baking powder, eggs and almond extract.
- Stir in flour and cheesecake pudding mix.
- Beat well.
- Gently stir in cherries.
- Grease and flour a 20-tin miniature Bundt pan.
- Fill tins about 2/3 full.
- Bake about 20 minutes at 350°.
- Check with a toothpick for doneness.
- Remove from oven and cool completely before transferring cakes to a wire rack.
- Drizzle icing over top.
- Top with a candied cherry in the middle, if desired.
ICING:
- Combine ingredients in a small mixing bowl with a whisk and drizzle over top of cooled tea cakes.
- Fill the middles with cherries, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy cherries, you’ll love this dessert.
The red and green colors are perfect for Christmas.
Everyone raved over these delicious Cherry Cheesecake Tea Cakes!
It’s time to try a bite!
You may also enjoy these delicious recipes!
4 Comments
Fun games
February 20, 2023 at 3:41 am
How do you come up with so many gorgeous cake concepts? I also enjoy baking, but I never have many original ideas. There is another reason why I always respect bakers who can create desserts that are both delectable and gorgeous.
Teresa Ambra
February 20, 2023 at 7:23 am
I don’t know, they just seem to run through my mind all the time! 🙂
Papa’s freezeria
December 30, 2022 at 12:26 am
I wonder how you come up with so many beautiful cake ideas. I am also a baking lover but my ideas are always limited. This is also one of the reasons why I always admire those who can make cakes that are both delicious and beautiful.
Teresa
December 31, 2022 at 7:49 am
So glad you enjoy all the ideas! They were a wonderful treat this past Christmas season.