Sugar Cookie Cheesecake Cups
These Sugar Cookie Cheesecake Cups are adorable, indulgent, and perfect bite-sized treats combining soft sugar cookie bases with creamy cheesecake filling.
Servings: 12 servings
Ingredients
For the Sugar Cookie Base
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 ounces cream cheese softened
- 0.33 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to soft peaks
For Topping
- sprinkles optional
Instructions
Prepare the Sugar Cookie Dough
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in egg and vanilla extract until combined.
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
Shape and Bake the Cookie Cups
- Line a muffin tin with cupcake liners or grease lightly.
- Take about 1 tablespoon of cookie dough per cup and press into the bottom and slightly up the sides to form a cup shape.
- Bake for 10-12 minutes or until edges are lightly golden. Cool completely in the pan on a cooling rack.
Make the Cheesecake Filling
- Beat softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Whip heavy cream in a separate bowl until soft peaks form.
- Gently fold whipped cream into cream cheese mixture until fully combined and fluffy.
Assemble and Finish
- Spoon or pipe cheesecake filling into cooled cookie cups, smoothing tops.
- Sprinkle with optional sprinkles or other toppings as desired.
- Refrigerate assembled cups for at least 1 hour before serving.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Muffin Tin or Cupcake Pan
- Muffin Liners (Optional)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Notes
- Do not overbake cookie cups to keep them soft and tender.
- Chill cream cheese and whipped cream well before mixing to ensure filling sets properly.
- Store finished cups in an airtight container in the refrigerator for up to 3 days.
- Customize toppings with fresh fruit, chocolate chips, or flavored sprinkles.
- Make ahead by preparing cookie cups and filling separately, then assemble before serving.
