Description
These Cheesecake Sugar Cookie Cups combine the buttery goodness of sugar cookies with a creamy cheesecake filling and a vibrant topping of fresh mixed fruit. Baked in mini muffin tins for perfectly portioned treats, they make an ideal fruit pizza-inspired dessert that’s as visually appealing as it is delicious.
Ingredients
Scale
Cookie Cups
- 16 ounces sugar cookie dough
Cheesecake Filling
- 8 ounces cream cheese (softened)
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
Topping
- 1 cup mixed fresh fruit (strawberries, blueberries, raspberries, kiwi, mandarin oranges)
Instructions
- Preheat and prepare tin: Preheat your oven to 350°F (175°C) and lightly oil a mini muffin tin to prevent sticking.
- Shape cookie cups: Prepare the sugar cookie dough according to package instructions. Scoop the dough into the mini muffin tin cavities evenly.
- Form indentations and bake: Press the centers of each dough portion down gently with a measuring spoon to create a cup shape. Bake in the oven for 10-15 minutes until golden brown on the edges.
- Cool and prepare cheesecake filling: Allow the cookie cups to cool completely. In the meantime, whip together softened cream cheese, powdered sugar, vanilla extract, and salt until smooth and creamy.
- Fill cookie cups: Spoon or pipe the cheesecake mixture into the cooled cookie cups until they are filled.
- Add fresh fruit topping: Top each filled cookie cup generously with diced mixed fresh fruit for a colorful and refreshing finish.
Notes
- Make sure the cookie cups are fully cooled before adding the cheesecake filling to prevent it from melting.
- Use a variety of fresh fruits to add color and flavor contrast.
- You can prepare the cheesecake filling ahead of time and refrigerate it to speed up assembly.
- These treats are best served the same day but can be refrigerated for up to 2 days.
- For easier fruit cutting, chill the fruit beforehand if needed.
