Fruit Cheesecake Sugar Cookie Cups

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Fruit Cheesecake Sugar Cookie Cups are a fun twist on the classic sugar cookie recipe! Chewy sugar cookies filled with no-bake cheesecake & topped with fresh fruit.
These Fruit Cheesecake Sugar Cookie Cups are fresh, fruity and totally perfect for spring! Easter dessert maybe?

The combination of moist and chewy sugar cookie, smooth no-bake cheesecake and fresh fruit is such a wonderful mix of taste and texture. I want them all to myself! πŸ™‚

Fruit Cheesecake Sugar Cookie Cups
Fruit Cheesecake Sugar Cookie Cups

I recently got the chance to try a bag of Zulka Morena Pure Cane Sugar. It’s a non-GMO verified and vegan morena sugar. A morena sugar is one that doesn’t undergo conventional refining processes, which remove the complexity and flavor in raw sugar cane after it’s been processed.

Zulka’s sugar has a more natural, slightly brown color to it. The granules are also bigger than regular granulated sugar, but it’s completely interchangeable with regular sugar -> 1 cup regular sugar = 1 cup Zulka sugar. And it packs a big, sugary flavor punch! Yum!

Fruit Cheesecake Sugar Cookie Cups

Actually, talking about natural sugar reminds me of stories the hubs has told before of growing up in South Africa. Have I ever mentioned that before? Yea, the hubs is originally from South Africa. His family moved to the U.S. when he was 9 or 10.

Anywho, he has told me stories before of snacking on pure sugar cane straight from a field. Talk about natural! No wonder the guy doesn’t have as much of a sweet tooth as me now – he got all sugared out as a kid!

So basically, I feel a little more like I’m serving him raw sugar with Zulka. Awesome! πŸ™‚

Fruit Cheesecake Sugar Cookie Cups

So given that I was trying out some new sugar, a sugar cookie made perfect sense. And I’ve been loving my recent cookie cups so much, I figured why not make another one that’s perfect for spring?! I am loving all the fresh fruit!

And a cookie cup with fruit obviously needs a filling of some sort.

Since I’m such a cheesecake fan, and I LOVED the cheesecake filling in my Mini Strawberry Cheesecake Cookie Cups, I knew it’d be perfect in these as well.

I was so right. These tasted even better in person than in my mind. I love when that happens!

And they really are easy to put together. The cups themselves are nice and quick and made with my favorite cookie dough base. The cheesecake filling is no bake – you just have to mix together three ingredients. And then you top with fresh cut fruit. So little work with such a great reward! And aren’t they just so pretty?!

Fruit Cheesecake Sugar Cookie Cups
Fruit Cheesecake Sugar Cookie Cups

So get to baking! These Fruit Cheesecake Sugar Cookie Cups are just what you’ve been craving! πŸ˜‰

And don’t forget to grab your Zulka sugar – it’s delish!

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Fruit Cheesecake Sugar Cookie Cups on blue stand
Recipe

Fruit Cheesecake Sugar Cookie Cups

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: About 16 Cookie Cups 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Fruit Cheesecake Sugar Cookie Cups are a fun twist on the classic sugar cookie recipe! Chewy cookies filled with cheesecake & topped with fresh fruit. Yum!


Scale

Ingredients

COOKIE CUPS

  • 3/4 cups butter
  • 1 cup Zulka sugar (or regular granulated sugar)
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch

CHEESECAKE FILLING AND TOPPING

  • 12 oz cream cheese, room temperature
  • 1 3/4 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • assortment of chopped fresh fruit

Instructions

1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes.
7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
8. Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.
9. Pipe or scoop cheesecake filling into cookie cups.
10. Top with assorted fresh fruit.
11. Store in refrigerator.

Keywords: sugar cookie desserts, sugar cookie recipes, no bake cheesecake dessert, fruit dessert idea

Enjoy!

These are the parties I link up to!

Some fruity treats from friends:
Rustic Strawberry Peach Tart by Sally’s Baking Addiction
Blueberry Pie Parfaits by Beyond Frosting
Rainbow Fruit Pizza by Wine and Glue

You might also like:

Berry Lemon Cheesecake Cookie Cups
Berry Lemon Cheesecake Cookie Cups - a lemon cookie cup is filled with a light no bake lemon cheesecake and topped with fresh berries!

Strawberry Cream Pie
Strawberry Cream Pie

Berry Oatmeal Cheesecake Cookie Bars
Strawberry blueberry oatmeal white chocolate cheesecake bars

Mini Strawberry Cheesecake Cookie Cups
Strawberry Cheesecake Cookie Cups

All Fruit Party Cake
How to make an all fruit party cake

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

107 Comments
  1. Lorraine

    I made these and they were delicious but I’d Like to Β try making them in the mini muffin pan this time. How long should I bake them in the mini muffin pan?

    1. Lindsay

      I haven’t tried minis, but I know people have had success with them. The amount of dough for each cupcake would be less, but I’m not sure on the baking time.

  2. Natasha Cox

    This recipe looks so good! Can’t wait to try it. I was wondering if the cookie crust is soft and chewy or hard/crispy? I personally prefer soft.

  3. Christopher

    I really love this recipe but I need a little help because I’m making it for a friend who is vegan and I don’t know what to substitute the ingredients with

  4. Bea Kay

    Thank you so much for this recipe. I found your adorable and yummy recipe when I was searching for bridal shower desserts. I made them for a shower today and they were definitely a hit! My daughter ate the one that wouldn’t fit in the container for breakfast this morning πŸ™‚ so needless to say, we are making more for our family tonight. So happy to have found your site. It looks delicious and inspiring!

  5. Empress

    Came back to add that since my last comment, I’ve made these for over 10 events and it’s been a hit at every one! Thanks again this awesome recipe. Oh and I’m making 65 of these next wknd for another shower!

  6. sharon

    I’m making the cupcake now but my question is can the butter be replaced with margarine? will the dough still rise and look the same? have u ever tried it that way before?

    1. Lindsay

      I wouldn’t suggest margarine. Butter and margarine have a quite different water content, so it wouldn’t bake the same.

  7. Empress

    I made these for a baby shower including a watermelon fruit stroller. They were gone in 5 mins! Will be making them again this wknd for another party but will cut down on the sugar.Thanks for the recipe. I love it!

  8. Laura Peil

    These look great and I want to make them for the 4th of July. But there seems to be a difference between your chessecake filling here and on the little strawberry ones. Could you please clarify whether it is 1 1/4 or 1 3/4 cup powdered sugar? Thanks!

    1. Lindsay

      They are both correct as written for each recipe. One has a little thicker filling than the other from the powdered sugar. Feel free to use more or less powdered sugar.

  9. Linda Soper

    I found your recipe it looks so good. I am making desserts for a work party could you please tell me if I use a mini cupcake pan or reg. size…

    Thank You

  10. elena

    do the dough for the cookie cup should be put in the freezer before baking?…I’ve made them two times and they didnt come up whell as yours :(((( could you please tell me this recipe in grams instead of cups.thank you very much

    1. lifeloveandsugar@gmail.com

      I don’t freeze them. How are they different than you want them to be, so I can help? When mine come out of the oven, I use the underside of a measuring tablespoon to press the indent in the center of the cookie. There are various websites that convert recipes and ingredients online, if you’d like to convert it.

      1. elena

        i tried to convert them ,but the measure is diferent in diferent sites.ok it doesent matter.thank you for youre answer

  11. Andrea

    This was amazing! One of my favorite dessert recipes I’ve made yet. Also, it has a beautiful presentation. I chose to pipe my filling and also use a little extra cream cheese.

  12. Marissa W.

    Hi Lindsay,
    Will the sugar cookie stay soft and moist when they ready to be served or will it become hard and crisp after they bake?

    Thank you.

    1. lifeloveandsugar@gmail.com

      They will stay soft. If you refrigerate them, just make sure to let them come closer to room temperature before serving. If they’re cold, they’ll be firmer.

  13. Sue Manner

    Making these for Memorial Day. Would love to make the night before. Has anyone done that? Could I just make the cookie part? Afraid they will get soggy if I fill them ahead. Would love to do them completely the day before.

    1. lifeloveandsugar@gmail.com

      They won’t get soggy overnight. You can definitely do them the night before. If anything you could wait to add the fruit – cut fruit can start to look old after too long.

  14. Kayla

    These look like a great alternative to sugar cookie fruit-topped pizza! I thought at first they were in mini muffin cups, but then I wondered if it’s really regular muffin cups?

    Maybe I could make mini with less dough and placing one raspberry in each? I wish I knew how to make it a lemon/raspberry flavor too. Will need to experiment. Thanks again for this!

    1. lifeloveandsugar@gmail.com

      Thanks Kayla! Definitely an alternative to the pizza. They are made in regular muffin tins, but you could make them mini and use raspberries. I made some lemon raspberry cookie sandwiches the other day – you could use some elements from those to make these lemon raspberry.

  15. Bugz

    These cheesecake cups are DYNAMITE! Thank you so much for sharing!
    But I gotta ask, any chance you have the nutritional info?

    1. lifeloveandsugar@gmail.com

      I’m so glad you enjoyed them! I don’t have the nutritional information, but I know there are sites that will calculate it for you.

  16. Jennifer

    So many gorgeous things happening in one post… I’ve pinned them all! Your cheesecake cookie cups will be making an appearance for Easter this weekend…thanks for sharing πŸ™‚

    1. lifeloveandsugar@gmail.com

      Thank you for all the pins Jennifer! You’ll LOVE these cookie cups for Easter! I’m thinking of making them again even though it’s only been about a week since I had them last – so good! πŸ™‚

  17. Marvelous Mondays 94 with Easter Desserts - This Gal Cooks

    […] Fruit Cheesecake Sugar Cookie Cups by Life Love and Sugar […]

  18. Monica

    I doubled this recipe last weekend for a wedding shower and every single one of them went. These are so delicious, I love the sugar cookie bottom. I have a party tonight and my Husband asked me to make these again because he didn’t have enough last weekend. The are amazing, thank you for sharing such an awesome recipe!!

  19. CJ Huang

    These cookie cups look beautiful! And they’re fairly simple and have fruit too. πŸ™‚ I’d love if you stopped by and shared with us on Five Friday Finds! πŸ™‚

  20. Lauren

    Hi – These look amazing and I can’t wait to make them@!! Just wondering – did you use a mini muffin pan or a regular size cupcake pan to make these?

  21. Mandy@Mandy's Recipe Box

    These look insanely delicious! I can’t wait to make these with all the fresh fruit this season!

  22. Shanice

    This looks soo yummy! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams on Fridays πŸ˜€ Hope to see you there at City of Creative Dreams Link Party

  23. Adam @ The Domestic Beast

    This looks like such an amazing idea, all I have been thinking about is how good sugar cookies and cheesecake would be together!!

  24. Cathy Milne

    Oh my!!! These look so easy and so very tasty. I will be making these a lot, especially during the summer!!

  25. Judit & Corina |Wine DIne Daily

    These darling fruit cups look so fresh and beautiful, Lindsay! Just perfect for a spring or summer garden party πŸ™‚

  26. Cookie Carrie

    these are so cute!! and totally like something i have dreamt of but never actually created. LOVE them. may have to do something like this for Easter this year!

  27. Dorothy @ Crazy for Crust

    These are gorgeous!! I love this idea (so much that I have a similar one, but different enough, coming up, ha!) #greatminds Your photos are stunning!

  28. Gayle @ Pumpkin 'N Spice

    These looks absolutely delicious! I’ve made mini cheesecakes before, but never with a sugar cookie crust, so I’m eager to try this!

  29. Lisa @ Garnish with Lemon

    These are gorgeous! The fruit in them makes them totally acceptable for breakfast, right?

    1. lifeloveandsugar@gmail.com

      I made a ball of dough and pressed it into the bottom and up the sides of the cupcake tin. I made sure the sides were fairly even before baking. Then when they came out, I used the underside of a tablespoon (like the official measuring spoon, not a spoon I eat food with) to make the hole a little more pronounced.

  30. Janet

    Is this sugar a cup for cup ratio if I were to use regular white sugar? Thanks for the recipe. These look really delicious!

      1. Lindsay

        I don’t really work with self rising flour. If you try it, you’d probably want to leave out the baking soda, since self rising flour has a leaving agent in it already. I’m not sure how it’d turn out though.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12