Easy Cherry Cheesecake Cups

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• 4 ounces cream cheese (softened)
  Ingredient note

  Source: 4 ounces cream cheese (softened)
• 1 ½ cups powdered sugar (divided)
  Ingredient note

  Source: 1 ½ cups powdered sugar (divided)
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• ½ teaspoon vanilla
  Ingredient note

  Source: ½ teaspoon vanilla
• 2 tablespoons all-purpose flour
  Ingredient note

  Source: 2 tablespoons all-purpose flour
• 8 ounce can crescent dough sheet
  Ingredient note

  Source: 8 ounce can crescent dough sheet
• ¾ cup cherry pie filling
  Ingredient note

  Source: ¾ cup cherry pie filling
• 1 tablespoon whole milk
  Ingredient note

  Source: 1 tablespoon whole milk

1. 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.
2. 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.
3. 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.
4. Evenly divide the cheesecake mixture among the cups.
5. Top with the cherry pie filling evenly.
6. Fold the corners of the dough over the filling to form cups. Bake for 14-15 minutes until golden brown.
7. 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.
8. 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.