Go Back
–+ servings
Cherry Cheesecake Tea Cakes | Can't Stay Out of the Kitchen | These miniature #Bundt #cakes will knock your socks off! They're filled with red & green #cherries & flavored with #almond extract, #CreamCheese & #Cheesecake #PuddingMix. Great #holiday or #Christmas #dessert. #CherryDessert #HolidayDessert #TeaCakes #CherryCheesecakeTeaCakes

Cherry Cheesecake Tea Cakes

Teresa Ambra
Cherry Cheesecake Tea Cakes are simply out of this world! These breathtaking Tea Cakes include cheesecake pudding mix along with red & green candied cherries and almond flavoring. Every bite will cure your sweet tooth cravings! Marvelous dessert for Christmas or holiday baking.
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 33
Calories 292 kcal

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

NOTE: Rotate Bundt pans on racks in oven half-way through baking time if baking more than one rack of miniature Bundt cakes at a time.
 
NOTE: You can also spoon the icing into a zip lock bag, without the bottom. Snip off a corner and pipe the icing over top of individual Tea Cakes.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 292kcalCarbohydrates: 48gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 198mgPotassium: 47mgFiber: 0.4gSugar: 35gVitamin A: 311IUCalcium: 47mgIron: 0.3mg
Keyword cake, candied cherries, cheesecake, cherry cheesecake tea cakes, dessert, holiday dessert, tea cakes
Tried this recipe?Let us know how it was!