Cheesecake Sugar Cookie Cups (Fruit Pizza!)
These Cheesecake Sugar Cookie Cups are SO EASY! Soft sugar cookie bases filled with creamy cheesecake and topped with fresh, colorful fruit—perfect for any occasion.
Equipment
- Muffin Tin
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring cups and spoons
- Spatula
- Knife and cutting board
Ingredients
- 16 ounces sugar cookie dough premade or homemade
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup fruit diced; strawberries, blueberries, raspberries, kiwi, mandarin oranges
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with cupcake liners.
- Divide 16 ounces of sugar cookie dough evenly into the muffin cups, about 1 to 1.5 tablespoons per cup. Press dough into bottom and sides to form small bowls.
- Bake for 10-12 minutes until edges are just turning golden. Remove and cool completely in the pan.
- Beat softened 8 ounces cream cheese in a mixing bowl until smooth and creamy.
- Gradually add 2 cups powdered sugar, blending well to avoid lumps.
- Stir in 1 teaspoon vanilla extract and 1/8 teaspoon salt. Mix until filling is fluffy and spreadable.
- Wash and dice fruit: strawberries, blueberries, raspberries, kiwi, and mandarin oranges into small bite-sized pieces.
- Once cookie cups are cooled, spoon or pipe cheesecake filling into each cup generously but neatly.
- Top each filled cup with the diced fruit, arranging for a colorful display.
- Refrigerate assembled cups for at least 30 minutes to let filling set. Serve chilled.
Notes
- Make sure cream cheese is softened to avoid lumps in the filling.
- Do not overbake cookie cups; edges should be just golden and soft.
- Chill the assembled cups to help the filling firm up for the best texture.
- Customize fruit toppings by season or preference for variety.
- Store leftovers covered in the refrigerator for up to 3 days; avoid freezing.