Fruit Cheesecake Sugar Cookie Cups

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! 🙂

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! 🙂

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! 😉

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

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Fruit Cheesecake Sugar Cookie Cups on blue stand

Fruit Cheesecake Sugar Cookie Cups

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


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!



  • 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


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


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


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

This post may contain affiliate sales links. Please read my disclosure policy.

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Recipe rating

  1. Lorraine

    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?

    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 🙂 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


      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.


      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.

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