Lemon Berry Cheesecake Sugar Cookie Cups
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 this mini pineapple upside down cake recipe 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!
Lemon Berry Cheesecake Sugar Cookie Cups
Ingredients
For the sugar cookie cups:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the no-bake lemon cheesecake filling:
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Topping:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Instructions
To make the sugar cookie cups:
- 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.
Be sure to try my Red Velvet Cookie Cups next!
Can you make these a day ahead of time? If so how do you store them? Thanks!!!!
Yes, that would be fine! You can store them in an airtight container in the fridge.
These cheesecake cups are SO easy to make!! This has been my top most requested dessert since 2017 when I found the recipe. It’s 2022 and I’m still making these for events- baby showers, bridal showers, birthdays, you name it! My family and husbands family cannot get enough of these!
Thank you, Gabi! So happy to hear that!
Are you supposed to shape them into cups before baking?
You shape them after you take them out of the oven, just press them down with the back of a teaspoon (or something similar).
Any suggestions for a way to make these without a mini muffin pan? These look perfect and I can’t wait to make them!
If you have a regular muffin pan that would work too, you would need to increase the baking time a little bit. You could even use a pie plate or springform pan and bake a cookie cake and decorate it too. Hope that helps!
your cookies look amazing I see we had the exact same idea when it came to decorating them except you used blueberries and raspberries and I used blueberries and strawberries wish I could send you a picture of mine they look just the same lol
Hey, Tanya! Strawberries would be so wonderful on these too! You’re always welcome to e-mail me a picture or if you use Instagram, you can tag me on there too 🙂
I’m making these little delights right now! Couldn’t be happier with the way they’re turning out! They taste so yummy! On to another treat! Maybe I’ll make the red velvet ones tonight too!!
So glad you’re enjoying the recipes, Stephanie! It’s always wonderful getting feedback 🙂 I’d love to hear if you make any more!
These were delicious!! Made them for the 4th of July, they were a hit!
The ingredients for the filling makes way too much, but I’m going to make more tomorrow, so I’ll use it then.
So glad to hear everyone loved them, Norma! And the filling does make quite a bit, I had a little bit left over too. I tried to press in the center of the cookie cups as much as I could, so I could fit quite a bit of filling into them 🙂 Definitely feel free to cut the filling in half next time if you need to.
Thank you, Alaina!
These cookie cups are the cutest, Danielle! I love that they’re mini and the lemon berry combo sounds perfect for summer!
Wow! Mini deserts are always fun to make. These look amazing, Danielle. Lemon berry stuffing sounds so awesome. Mouthwatering pictures! SO YUM!
Mini desserts are definitely fun to make! Thank you, Anu!
Oh my gosh they’re perfect! And your pictures are beautiful. I love that lemon filling!
Thank you, Dorothy! You are so kind! 🙂
Yes to all the mini desserts! These are SO cute and dainty! And tempting. I’d be eating them by the handful!
I love mini desserts too! They are so cute and fun to eat. These cookie cups look perfect and I could get into big trouble with them! 😉
Haha 😉 Thanks, Cyndi!
Mini desserts are so fun to make! I love the looks of these mini sugar cookie cups 🙂
These look gorgeous Danielle! Love them! I’ve made similar ones, filled with lemon curd, but would love to try them with cheesecake filling. Pinnind!
Oh I love the idea of using lemon curd, Mira! I need to try that out!
You can never go wrong with mini desserts! I love making them every chance I get. Plus, they just seem to taste better, too! 🙂 These sugar cookie cups look SO good! I love the lemon flavor in here. Sounds just perfect for these hot summer days!
The really do seem to taste better, right?! Thanks, Gayle!