Mini Cheesecake Sugar Cookie Cups
Mini Cheesecake Sugar Cookie Cups – An easy, crowd-pleasing dessert made with sugar cookie cups and a creamy cheesecake filling! Perfect for parties and holidays!
This post may contain affiliate links. Please read my disclosure policy.
Mini Cheesecake Sugar Cookie Cups are delectable little desserts that are crowd-favorites on the dessert table!
The cookie cup is made from store-bought sugar cookie dough that’s baked then filled with a luscious, creamy cheesecake filling!
Bonus – they only take 20 minutes to throw together (plus refrigeration)!
These cheesecake cups are amazing as-is, but fresh berries make the perfect garnish!
Cheesecake is at the top of my desert island dessert list, which is probably why this is my 5th cheesecake recipe!
Lime Cheesecake Sugar Cookie Bars and Lemon Cheesecake Cheese Ball are great for citrus lovers, while Pumpkin Cheesecake Dip is a great fall treat!
Ingredients needed (scroll down to recipe card for complete recipe):
- Pillsbury “Ready to Bake” Sugar Cookie Dough squares
- Cream cheese – full-fat provides the best texture
- Powdered sugar
- Heavy cream – milk could also be used
- Vanilla extract
The cheesecake filling is soft & creamy, making it easy to pipe onto the cookie cups.
For a more traditional style cheesecake, Mini Biscoff Cheesecakes have a homemade Biscoff cookie crust with a rich, thick, baked cheesecake filling.
How to make the cookie cups
- To make the sugar cookie cups, simply add a muffin liner and cookie dough square to each hole of a regular muffin pan.
- Bake them according to the instructions on the recipe card at the bottom of this post.
- While they’re still warm, take a round teaspoon or tablespoon and gently smoosh a cavity for the cheesecake filling.
- Either with a piping bag or a zipper bag, pipe the filling into the cookie cups and then refrigerate so the filling sets.
- If desired, top with berries or other fresh fruit.
How to serve
Cheesecake Sugar Cookie Cups can be served with or without their liners. They look prettiest without the liners, but the liners make them more portable.
They’re delicious as-is, but the addition of fresh berries make them next-level.
Other fruits you could garnish them with: kiwi, mango, toasted coconut, or sliced cherries.
These mini desserts are great for holidays, parties, baby showers, dessert boards, potlucks, and the red, white, & blue colors are perfect for 4th of July!
💡Tips & Tricks
- Fruit: I I recommend fresh fruit for the best texture and to avoid sogginess.
- Cookie dough: This recipe has only been tested with the pre-formed Pillsbury “ready to bake” cookie dough squares, not the log of cookie dough.
- Piping: If you don’t have a piping bag to pipe the cheesecake filling into the cookie cups, just fill a zipper bag with the filling and snip the corner off.
Looking for more dessert recipes? Here are some favorites:
- Blueberry Skillet Cake
- Mini Lemon Rose Bundt Cakes
- Pumpkin Spice Rum Cake
- Easy Lemon Cream Cheese Tarts
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Mini Cheesecake Sugar Cookie Cups
Equipment
- traditional muffin pan
- Mixing bowl
Ingredients
- 12 Pillsbury "Ready to Bake" Sugar Cookie Dough squares (from a 16-ounce package)
- 8 ounces full-fat cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Optional garnishes: strawberries, blueberries, toasted coconut, kiwi, mango
Instructions
- Preheat oven to 350°. Place a muffin liner in each hole of the muffin pan, then a sugar cookie dough square in each muffin liner. Bake for 13-16 minutes and prepare cheesecake filling while they bake. (The cookies should have the slightest golden color around the edges when they're done.)
- While the cookies bake, make the cheesecake filling by adding the cream cheese, powdered sugar, vanilla extract, and heavy cream to a mixing bowl. Using a hand mixer, blend it until smooth and creamy (about 15 seconds).
- When the cookies come out of the oven (and still warm), use a teaspoon or tablespoon to gently smoosh a rounded cavity in the cookie, creating the cookie cup. Be careful not to press too hard, making the cookie cup thin and breakable.
- Fill a piping bag or a zipper bag with the corner snipped off with the cheesecake filling and pipe the filling into the cookie cups. (I often have a little bit leftover). Refrigerate them for an hour so the cheesecake filling can set. Optional: top with your favorite garnish (strawberries, blueberries, toasted coconut, etc. Enjoy!
Notes
- A 16-ounce package of Pillsbury Ready to Bake Sugar Cookie Dough contains 24 “squares”, but we only need 12. Feel free to double this recipe, use the dough for something else, or freeze the remaining dough.
- To measure powdered sugar, I use the same “scoop & level” method used for flour where you spoon flour into a measuring cup and level it off, not scoop the measuring cup into the flour.
- I like full-fat cream cheese because it doesn’t contain the additives low-fat cream cheese has. It results in a smoother texture.
- Either heavy cream or milk can be used.
- To make these ahead of time, you can bake the cookie cups a day or two ahead. The cheesecake mixture can be made a day or two in advance, but don’t pipe the filling until the day you serve them.
I love cheesecake and sugar cookies, and these bond with me with all of the flavor and amazingness
Wait until you try these mini cheesecake cups! They’re super easy to make and everyone will love them!