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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

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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
    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 ½ cups all-purpose flour
    • 1 teaspoon baking soda

    Cheesecake Filling

    • 24 oz cream cheese softened, 3 packages
    • 1 cup granulated sugar
    • 1 teaspoon vanilla
    • ½ cup heavy whipping cream
    • ½ cup sour cream

    Fruit topping

    • Fruit of your choice I chose strawberries and blueberries
    Prevent your screen from going dark

    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 ½ 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

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    Homemade sugar cookie cups filled with an easy no-bake cheesecake filling and topped with fresh fruit! SugarSpunRun
    « Funfetti Cheesecake Squares
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    Reader Interactions

    Comments

    1. Rumana

      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

        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

      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

        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

      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

        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

      June 18, 2014 at 10:20 am

      they look like yummy bites!

      Reply
    5. Chris @ Shared Appetite

      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

        June 18, 2014 at 9:46 am

        Thanks Chris!

        Reply
    6. Jess @ whatjessicabakednext.com

      June 18, 2014 at 5:00 am

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

      Reply
      • Sam

        June 18, 2014 at 9:43 am

        Thank you Jess! 🙂

        Reply
    7. Cindy @ Pick Fresh Foods

      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

        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

      June 17, 2014 at 7:44 pm

      they look yummy!

      Reply
      • Sam

        June 17, 2014 at 9:08 pm

        Thank you! 🙂

        Reply
    9. Norma |Allspice and Nutmeg

      June 17, 2014 at 1:07 pm

      I like the simplicity of these and delicious!

      Reply
      • Sam

        June 17, 2014 at 1:08 pm

        Thank you Norma!

        Reply
    10. Kelly - LEFT SIDE OF THE TABLE

      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

        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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