Berry Lemon Cheesecake Cookie Cups
These Berry Lemon Cheesecake Cookie Cups are light, delicious and perfect for spring! The cookie cup and cheesecake have an awesome lemon flavor that is totally there, but not overkill. And the berries add the perfect compliment – both in flavor and beauty!
We are getting into my favorite time of year to bake! Spring and summer means all kinds of delicious fruit! I am totally into fruity desserts. Plus, they are just so happy! How can you not look at beautiful, fresh fruit and not be happy and want to eat it?
Well, I guess if you’re my mom. She’s not really into fruit, but she’s a weirdo. 😉
I had actually intended to have these at the American party I threw for the hubs last Saturday to celebrate his citizenship. I had them all ready to go – and then forgot about them in the outside refrigerator. All my attention ended up on the cake and I didn’t remember these until the next day.
Quite sad, since they have red and blue and totally worked with the theme. However most of our party attendees are also members of our small group, so they got to eat them at group Wednesday night. They were a huge hit with them and my co-workers.
Speaking of the party, it was a lot of fun! It was very red, white and blue. Everyone came in their red, white and blue gear and it was like July 4th in March! Pretty funny actually.
We had BBQ, cheese balls, pop rocks and all kinds of red, white and blue treats like festive popcorn, festive colored fruit, chocolate covered rice krispie treats. It was a lot of food, but most of it was eaten.
The hubs also set up a corn hole tournament. We borrowed a couple sets from friends and had ours, so we had 3 sets total. It was a lot of fun and guess who won the whole thing? Oh yea. I did. 🙂
A total fluke. I’m normally not that great.
But these cookies are. They are soft and chewy and get even more soft as they sit with the cheesecake in them. The cookies absorb some of the moisture and get even better with time. Even the cheesecake gets better with time. The lemon flavor really soaks in and comes through after sitting overnight. Because of that, I’d totally recommend making these a day ahead.
The cookies are baked right in a cupcake pan. You’ll make a ball of dough about 2 tbsp in amount, then press that into the cup of the pan, pressing the dough about 1/3 to halfway up the sides. They should have a little dent in the center. The dent may fill in a bit while they bake, but I take a tablespoon-sized measuring spoon and use the underside to press a cup back into the cookie once they come out of the oven. Works like a charm!
The cheesecake filling is no bake and has a nice smooth, thick consistency. I like to pipe it into the cookie cups because it looks nice, but you could just scoop it in if you don’t have the tools. I used the Ateco 844 icing tip. That is my most used tip. I have two, but probably should buy another one. I’ve had a few lose battles with the garbage disposal.
You can use any fruit you want on top of these, but I loved the blueberries and raspberries and already had them in the fridge. Strawberries would be great too. I topped it all off with a little lemon zest, but that’s optional. If you are going to add the zest, I’d do it just before serving, because that can dry up and not look so great.
However you decide to finish them off, you should definitely make them. They are such delightful, light little cookies that make me feel like spring has finally sprung!
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