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!
PrintFruit Cheesecake Sugar Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 16 Cookie Cups
- 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!
Ingredients
COOKIE CUPS
- 3/4 cups butter
- 1 cup 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
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: 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 Oatmeal Cheesecake Cookie Bars
Mini Strawberry Cheesecake Cookie Cups
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Hi I’m just baking these, how would I know when the cookie cups are ready?
They should be done when they are beginning to brown around the edges. They may be a little soft in the middle, but will firm up as they cool.
This looks nothing short of delicious! Thank you for sharing!
I made these and they were delicious but I’d Like to try making them in the mini muffin pan this time. How long should I bake them in the mini muffin pan?
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.
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.
These cookie cups are on the softer side.
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
I’m sorry, I’m not really familiar with vegan baking and ingredients.
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 🙂 so needless to say, we are making more for our family tonight. So happy to have found your site. It looks delicious and inspiring!
I’m glad you found the site as well, Bea! Glad to hear you enjoyed them!
How many does this make?
About 16
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!
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?
I wouldn’t suggest margarine. Butter and margarine have a quite different water content, so it wouldn’t bake the same.