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Lemon Cheesecake Cookie Cups Recipe

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4.1 from 12 reviews

These Lemon Cheesecake Cookie Cups combine the soft, buttery goodness of sugar cookies with a tangy lemon-infused cheesecake filling, all baked into perfectly bite-sized treats. Finished with optional fresh strawberry slices and lemon zest, they make a delightful dessert or party snack that’s easy to prepare and sure to impress.

Ingredients

Cookie Cups

  • 1 24-count package prepared sugar cookie dough

Cheesecake Filling

  • 1 8-ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Garnish (optional)

  • Sliced strawberries
  • Additional lemon zest

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the cookie cups.
  2. Prepare Muffin Tin: Spray a 24-cup mini muffin tin with non-stick spray to prevent sticking.
  3. Shape and Bake Cookie Dough: Place one square of sugar cookie dough into each muffin cup, pressing slightly to form a cup shape. Bake for 12 minutes or until the outside edges are light golden brown.
  4. Create Indentations: Remove the cookie cups from the oven and let them cool slightly. While still warm, gently press the handle of a wooden spoon into the center of each cookie to create an indentation for the filling. Transfer the cookie cups to a wire rack or tray and allow to cool completely.
  5. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and vanilla extract with a hand mixer until smooth and creamy.
  6. Add Sweeteners and Flavor: Gradually add the powdered sugar to the cream cheese mixture and beat until well combined. Mix in the lemon juice and lemon zest until the filling is smooth and creamy. Refrigerate the filling until ready to fill the cooled cookie cups.
  7. Fill Cookie Cups: Spoon the chilled cheesecake filling into the center of each cooled cookie cup.
  8. Garnish and Serve: Top each filled cookie cup with additional lemon zest and sliced strawberries if desired. Keep refrigerated until serving.

Notes

  • For best results, use fully softened cream cheese to ensure a smooth filling.
  • Allow cookie cups to cool completely before filling to prevent the cheesecake filling from melting.
  • Optional strawberries add a fresh burst of flavor and a pop of color.
  • Store leftover cookie cups in the refrigerator for up to 3 days.

Find it online: https://glowcooks.com/lemon-cheesecake-cookie-cups-recipe/