Cheesecake Bites (in sugar cookie cups)

cheesecake bites in a sugar cookie crust topped with blueberries and sliced strawberries

Cheesecake Bites (in sugar cookie cups)

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!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 185kcal

Author Sam Merritt

Equipment

Ingredients

Sugar Cookie Cups

1 cup (226 g) unsalted butter softened
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
1 large egg room temperature preferred
2 ½ cups (313) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon salt

Cheesecake Bites Filling

4 oz (113 g) cream cheese softened (use brick-style cream cheese, not the spreadable kind found in tubs)
¼ cup (35) powdered sugar
1 Tablespoon sour cream
¼ teaspoon vanilla extract
⅓ cup (80 ml) heavy cream very cold
Sliced fruit/berries for topping

Instructions

Sugar Cookie Cups

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 (226 g) unsalted butter, 1 cup (200 g) 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 (313) 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.
4 oz (113 g) cream cheese, ¼ cup (35) powdered sugar
Add sour cream and vanilla extract, stir well.
1 Tablespoon sour cream, ¼ teaspoon vanilla extract
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 (80 ml) 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.

Nutrition