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! 🙂
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!
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! 🙂
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?!
So get to baking! These Fruit Cheesecake Sugar Cookie Cups are just what you’ve been craving! 😉
And don’t forget to grab your Zulka sugar – it’s delish!
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Fruit Cheesecake Sugar Cookie Cups
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: About 22 Cookie Cups
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Chewy sugar cookies filled with a classic cheesecake filling and topped with fresh fruit. These little gems are perfect for your next spring gathering.
Ingredients
Cookie cups
- 3/4 cups (168g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
Cheesecake filling and topping
- 12 oz cream cheese, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1 1/2 tsp vanilla extract
- Assortment of chopped fresh fruit
Instructions
- Spray cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees F.
- Add butter and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes.
- Add the egg and vanilla and beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined, but don’t over mix. Dough will be thick.
- 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.
- Bake for 8-10 minutes, or until cookie cups are lightly golden around the edges.
- 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 while they are still warm and fresh out of the oven.
- Once cookie have cooled, make the cheesecake filling. Add the cream cheese, vanilla and powdered sugar to a large mixer bowl and beat together until smooth and well combined.
- Pipe or scoop cheesecake filling into the cookie cups, then top with assorted fresh fruit.
- Store the cookie cups in an airtight container in the refrigerator. They are best eaten within 3-4 days, depending how well your fruit on top lasts.
Nutrition
- Serving Size: 1 Cookie Cup
- Calories: 315
- Sugar: 25.5 g
- Sodium: 152.1 mg
- Fat: 16.5 g
- Carbohydrates: 39 g
- Protein: 3.5 g
- Cholesterol: 56 mg
Keywords: cookie cups, mini cheesecakes, crumbl copycat
Filed Under:
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 Oatmeal Cheesecake Cookie Bars
Mini Strawberry Cheesecake Cookie Cups
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Can the shell be made the day before and filled the day they are eaten?
Yes, that’d be fine.