Go Back
+ servings
Side image of lemon poke cake with strawberry and mint on top on a white plate.
Print Recipe
5 from 10 votes

Cheesecake Sugar Cookie Cups

These amazing cheesecake sugar cookie cups have a sugar cookie for a crust, topped with a simple no bake cheesecake filling and your favorite fruit. These cookie cups are perfect for an easy yet elegant dessert.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Servings: 12


  • 1 package sugar cookie dough
  • choice of berries (or other fruit toppings)

For the No Bake Cheesecake Filling:

  • 8 oz cream cheese
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 cup whipped cream (or 4 oz Cool Whip)


  • Preheat your oven to 350 degrees.
  • Cut sugar cookie dough into 12 slices.
  • Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
  • Bake for about 16-18 minutes until the edges just start to turn a golden brown color.
  • Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)
  • While they are cooling, beat cream cheese until smooth.
  • Add in the sugar and vanilla and beat for about 2-3 minutes until creamy.
  • Fold in the whipped cream.
  • Spoon cheesecake filling (or pipe it) into each cookie top.
  • Top with your choice of mixed fruit.


Store uneaten cheesecake cups in the fridge for up to 3 or 4 days.