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You are here: Home / Desserts / Cheesecake / Cheesecake Bites in Sugar Cookie Cups

Cheesecake Bites in Sugar Cookie Cups

June 17, 2014 Updated November 9, 2016 BySam 19 Comments

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Cheesecake Cookie Cups

I know we talked about this already, but it’s Strawberry season (!).

Unfortunately (/fortunately?) it’s also the season of sporadic thunderstorms that creep up on you unannounced.

The skies have me a little terrified to go running recently since these dark clouds come out of nowhere I don’t have a waterproof case on my phone in the event that I get stuck in a downpour.

But that’s Ok, because there’s something so… cozy about a thunderstorm in the early evening, when it rolls in and blacks out the sun and whips the trees into a frenzy, I can’t help but want to hole up in the kitchen.

The thunder starts grumbling in the distance and I know it’s only moments before the rain starts to come down like Niagara Falls (and I invariably panic about whether or not I left my car windows down).

This is my favorite time to bake something sweet.

Sugar Cookie Cheesecake Cups

I never feel guilty about being inside in the summertime when the weather outside is awful.  It’s just so nice to be in the kitchen with a bowl of some sort of cookie dough or cake batter, an oven preheating, and my family in the room beside me settling down to take advantage of the weather in their own way and pop in a movie that will inevitably distract me and make the baking process take 3x as long.

It’s Ok.  It’s cozy.

I love cozy.

Sugar Cookie Cups with cheesecake filling and fruit topping

I also love recipes that look more complicated than they really are.

These cheesecake bites are that kind.  The “cups” are a basic sugar cookie dough molded partially around the outside of a mini-muffin pan tin.  The rich, (no-bake, no box-filling) cheesecake filling is absurdly easy to whip together, and the strawberries & blueberries (or whatever fruit best suits your fancy), well all you have to do is cut and arrange.

Sugary, crisp cookie crust cup.  Rich cheesecake filling.  Fresh fruit to top it all off.  Minimal assembly.

Sugar cookie Cheesecake cups

Next time a thunderstorm starts rolling in, you know what to do.

cookie cup filled with cheesecake and topped with berries

Cheesecake Bites in Sugar Cookie Cups

Makes about 3 dozen cheesecake bites
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake bites, cheesecakes in muffin tin
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 36 cheesecake bites
Calories: 204kcal
Author: Sam Merritt

Ingredients

Cookie cups

  • 1 cup butter softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda

Cheesecake Filling

  • 24 oz cream cheese softened, 3 packages
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream

Fruit topping

  • Fruit of your choice I chose strawberries and blueberries

Instructions

Cookie cups

  • Preheat oven to 350 degrees F.
  • In mixer combine butter, sugar and vanilla. Beat until creamy.
  • Add in egg, stir until combined.
  • Gradually add in flour and baking soda. Stir until dough clumps together.
  • Grease the protruding cups of a mini-muffin tin.
  • Roll dough into 1-inch sized balls, and press over the back end of a cup of the muffin tray. Spread so that dough covers the bottom and a small amount reaches over all sides of the cup.*
  • Bake on 350 degrees for 7 minutes, or until the "rim" of the cookie cups start to turn golden brown.

Cheesecake filling

  • In stand mixer, beat cream cheese until smooth.
  • Stir in sugar and vanilla, beat until creamy.
  • Beat in heavy cream, beat on medium-high for 1-2 minutes
  • Reduce speed to low and beat in 1/2 cup sour cream.
  • Refrigerate until cookie cups have cooled completely and are ready to be filled/served.
  • Up to a few hours before serving, pipe (or spoon) cheesecake filling in to completely cooled cookie cups. Top with desired fruit and serve.

Notes

*I recommend using every other cup of the mini-muffin tin, that way the cookie crusts do not run in to one another.
Cookie cups should be relatively shallow, when molding them, keep in mind that they will stretch as they bake. If the dough stretches too far (to the base of the cup) it is fine to trim while the cookies are still warm.

Nutrition

Serving: 1bite | Calories: 204kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 142mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!
Homemade sugar cookie cups filled with an easy no-bake cheesecake filling and topped with fresh fruit! SugarSpunRun

Filed Under: Cheesecake, Cookies, Desserts Tagged With: cheesecake, fruit cheesecake, no bake cheesecake, sugar cookie cups

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Comments

  1. Rumana says

    November 11, 2018 at 1:08 pm

    5 stars
    Hi Sam, thank you so much for sharing the recipe. They sure look yummy. A question would it still be fresh and tasty if I was to make the cookie cups the day before serving?

    Reply
    • Sam says

      November 11, 2018 at 9:11 pm

      Hi Rumana! Yes you can make the cookie cups a day ahead of time and they will be just fine. ☺️

      Reply
  2. Sarah says

    April 29, 2015 at 4:46 am

    4 stars
    Not only do they look yummy, but they taste yummy too! I stumbled upon this site while browsing imgur and coincidentally I also had to bake something for a school project. My family loved it, my teacher loved it, and I loved it. Thank you so much for posting it online!

    Reply
    • Sam says

      April 29, 2015 at 9:24 am

      Thank you so much for letting me know how they turned out! I’m so glad that everyone loved them! 🙂

      Reply
  3. Natalie @ Tastes Lovely says

    June 18, 2014 at 10:54 am

    5 stars
    I just love thunderstorms. So cozy and comfy be bundled up inside when it’s pouring outside. We don’t get too many of them in California, but you can bet that when we do the whole town stops. We aren’t used to adverse weather. haha!

    These cookie cups with cheesecake and fruit sound delicious! Perfect little 2 bite dessert. What a great idea! Also, how perfect would these be for 4th of July? The red white and blue? Love it!

    Reply
    • Sam says

      June 18, 2014 at 3:07 pm

      Thanks Natalie! I wasn’t even thinking about the color combo for 4th of July but you’re so right, that would be perfect! 🙂

      Reply
  4. dina says

    June 18, 2014 at 10:20 am

    they look like yummy bites!

    Reply
  5. Chris @ Shared Appetite says

    June 18, 2014 at 7:15 am

    These look insanely good! I love sugar cookies… I love cheesecake… I love fresh berries. Combining them all into one epic dessert? #winning Seriously, YUM!

    Reply
    • Sam says

      June 18, 2014 at 9:46 am

      Thanks Chris!

      Reply
  6. Jess @ whatjessicabakednext.com says

    June 18, 2014 at 5:00 am

    These cheesecake cookie cups look super delicious, Sam! Love the idea!

    Reply
    • Sam says

      June 18, 2014 at 9:43 am

      Thank you Jess! 🙂

      Reply
  7. Cindy @ Pick Fresh Foods says

    June 17, 2014 at 10:42 pm

    Yum, these look delicious. What a great way to spend waiting for a storm to pass. We get these afternoon rains that usually force us back inside.

    Reply
    • Sam says

      June 18, 2014 at 9:43 am

      Thanks Cindy! Yeah, our forecast for the next few days is nothing but scattered thunderstorms.

      Reply
  8. dina says

    June 17, 2014 at 7:44 pm

    they look yummy!

    Reply
    • Sam says

      June 17, 2014 at 9:08 pm

      Thank you! 🙂

      Reply
  9. Norma |Allspice and Nutmeg says

    June 17, 2014 at 1:07 pm

    I like the simplicity of these and delicious!

    Reply
    • Sam says

      June 17, 2014 at 1:08 pm

      Thank you Norma!

      Reply
  10. Kelly - LEFT SIDE OF THE TABLE says

    June 17, 2014 at 10:21 am

    Hi Sam! I’m so pumped it’s strawberry season too! I LOVE to go strawberry picking. It’s probably one of the highlights of summer for me. Pick one, eat one 😉 Plus biting into a freshly picked one, it’s 100x more red and flavorful! Love this cheesecake cup recipe with all that fruit. Who doesn’t love cheesecake. I adore mini anything because it takes so much guilt away. Thanks for sharing, first time on your blog. Lovely dear!

    Reply
    • Sam says

      June 17, 2014 at 11:01 am

      Thanks for checking out my blog Kelly! You are so right, nothing better than a freshly picked strawberry! I’m totally with you on the mini sized desserts… only then I eat about a dozen of them so I end up feeling guilty anyway! 🙂

      Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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