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!
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.
To make the no-bake lemon cheesecake filling:
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.