My easy cheesecake bites consist of a simple, no-bake cheesecake nestled in crisp sugar cookie cups. They take just 1 hour to make completely from scratch. Recipe includes a how-to video!
Preheat oven to 350F (175C) and spray a 24-count mini muffin pan with baking spray (alternatively lightly grease and flour or use mini muffin liners).
In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
1 cup unsalted butter, 1 cup granulated sugar
Add vanilla extract and egg and stir well.
1 teaspoon vanilla extract, 1 large egg
In a separate bowl, whisk together flour, baking powder, and salt.
2 ½ cups all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon salt
With mixer on low-speed, gradually add flour mixture to butter mixture, stirring just until combined.
Scoop dough by level 1 ½ Tablespoon and drop into mini muffin pan (see note). Use the back of a rounded teaspoon (I like to use my ½ Tbsp measuring spoon) and make an indent halfway down into the sugar cookie dough. If dough sticks to spoon, run spoon under cool water first.
Bake in center rack of 350F (175C) oven for 15 minutes or until edges are just beginning to turn light golden brown.
Immediately use the back of a (clean) rounded teaspoon (or ½ Tbsp) and re-indent the cookie cups, pressing at least halfway down.
Allow cookie cups to cool in pan for at least 20 minutes, then to remove, gently twist in the pan and lift out to a cooling rack to cool completely before preparing your cheesecake filling.
Cheesecake Bites Filling
Combine cream cheese and powdered sugar and stir together until smooth and creamy.
Pour cold cream into a separate bowl (preferably glass or metal) and use an electric mixer to beat on high speed until stiff peaks form (mixture will be thick and fluffy like whipped topping).
⅓ cup heavy cream
Gently fold whipped cream into cream cheese mixture by hand, stirring until completely incorporated and smooth (don’t over-mix).
Spoon or pipe cheesecake filling into sugar cookie cups. Add fruit topping just before serving. Enjoy!
Sliced fruit/berries
Video
Notes
Servings
This dough actually makes slightly more than is needed for a 24-count muffin tin. You’ll have enough to make about 27 cheesecake bites. Typically I just discard the extra dough, but you can absolutely bake and fill them instead, just note that if you bake only 3 or so sugar cookie cups at a time you will need less time in the oven.
Storing
These will keep in an airtight container in the refrigerator for up to 3 days. For best results I do not recommend adding any fruit toppings until shortly before serving.