Sugar cookie cups filled with a no-bake lemon cream cheese filling and topped with fresh berries. These Lemon Berry Cheesecake Sugar Cookie Cups make the perfect summer dessert!
I think I’m on a mini dessert kick. First these mini pineapple upside down cakes and then these salted caramel brownie bites. I’m sorry, I just can’t help myself. There’s just something about mini desserts that make them so much better. Maybe it’s because you can eat more?
I’ve had the idea for these little cookie cups for a while now and figured with 4th of July just around the corner, it would be the perfect time to share this adorable dessert with you all!
If you’re not familiar with cookie cups, they’re just like a cookie. A little crunchy on the outside, soft on the inside, and they make the perfect base for just about any frosting or filling. For today’s recipe I went with a sugar cookie cup because I thought they would pair perfectly with the lemon cream cheese filling and fresh berries.
If you’re a little short on time, you can use store bought sugar cookie dough. But I promise that this sugar cookie base is one of the easiest cookie recipes you will ever make. Since we’re baking these cookie cups in a mini muffin pan, the cookies won’t spread like they might if you baked them on a cookie sheet. So, there’s no dough chilling required for this recipe.
Once you remove the cookie cups from the oven, you’ll press in the center of each one with the bottom of a measuring teaspoon. It makes the perfect spot to fill each cookie cup up with a good amount of the no-bake lemon cheesecake filling. Which by the way, is good enough to just eat with a spoon.
For the topping, I used fresh raspberries and blueberries. You can easily just use one berry or choose another berry that you love too. I plan to make some more of these for 4th of July because they’re just so darn cute!
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour (spooned & leveled)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- Preheat oven to 350°F. Spray a 24-count mini muffin pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream the butter and sugar together until light and fluffy. Mix in the egg and vanilla extract, mixing well after each ingredient and scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients in and mix until just combined.
- Evenly distribute the cookie dough between all 24 mini muffin cavities. Bake at 350°F for 11-13 minutes or until the cookie cups are cooked through in the center.
- Remove from the oven and gently use the bottom of a measuring teaspoon to press in the center of each cookie cup. Allow to cool in the pan for 5-10 minutes, or until they're cool enough to handle. Transfer the cookie cups to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar, lemon juice, and vanilla and mix until smooth and well combined.
- Pipe or spoon the cheesecake filling into the cookie cups. Top each cookie cup with two blueberries and one raspberry.
Be sure to try my Red Velvet Cookie Cups next!