Cheesecake Cookie Cups Recipe

If you’re looking for a fun and delicious twist on the classic cheesecake, these Cheesecake Cookie Cups are the perfect bite-sized treat! Imagine a rich, creamy cheesecake filling nestled inside a soft, buttery cookie crust—each one topped with your favorite toppings like fresh fruit, chocolate, or caramel. They’re easy to make, look adorable, and are perfect for parties, potlucks, or just a special treat at home. Plus, since they’re made in muffin tins, there’s no need for slicing or worrying about cracking a large cheesecake.

Read on to discover how to make these irresistible Cheesecake Cookie Cups, and get ready to impress your friends and family with a dessert that looks as good as it tastes!

What are Cheesecake Cookie Cups?

Cheesecake Cookie Cups combine two of everyone’s favorite desserts—cookies and cheesecake! The cookie dough is pressed into a muffin tin to form a cup, and then it’s filled with a luscious cheesecake filling. After baking, you can top them with all kinds of goodies like fresh fruit, caramel, or chocolate. These individual-sized treats are perfect for portion control (if you can stop at just one!) and are a delightful alternative to a traditional cheesecake.

Ingredients List for Cheesecake Cookie Cups

Here’s everything you’ll need to make these delightful Cheesecake Cookie Cups, divided into the cookie crust and cheesecake filling components.

For the Cookie Crust:

• 1 cup unsalted butter (softened): Creates a rich, buttery cookie base.
• 1 cup granulated sugar: Sweetens the cookie dough.
• ½ cup light brown sugar: Adds moisture and a slight caramel flavor to the cookie crust.
• 1 large egg (room temperature): Helps bind the cookie dough together.
• 2 teaspoons vanilla extract: Adds flavor depth to the cookie base.
• 2 ½ cups all-purpose flour: The structure of the cookie dough.
• 1 teaspoon baking soda: Helps the cookie dough rise slightly and keeps it soft.
• ½ teaspoon salt: Balances the sweetness in the dough.

For the Cheesecake Filling:

• 8 oz cream cheese (softened): The main ingredient for the creamy cheesecake filling.
• ¼ cup granulated sugar: Sweetens the cheesecake filling.
• 1 large egg (room temperature): Provides structure to the cheesecake filling.
• 1 teaspoon vanilla extract: Adds flavor to the cheesecake filling.
• 1 tablespoon sour cream: Adds creaminess and tang to the filling.

Toppings (Optional):

• Fresh fruit: Strawberries, raspberries, or blueberries are great options.
• Chocolate ganache: Melted chocolate mixed with heavy cream for a rich topping.
• Caramel drizzle: A sweet and decadent addition to your cheesecake cups.
• Whipped cream: For a light and airy topping.

Substitutions and Variations

Feel free to get creative with this recipe by making substitutions or trying variations to suit your taste preferences:

• Cookie Dough Variations: Use chocolate chip cookie dough, sugar cookie dough, or even peanut butter cookie dough for different flavors.
• Gluten-Free Option: Substitute gluten-free all-purpose flour in place of regular flour for a gluten-free version.
• Dairy-Free Option: Use dairy-free cream cheese and butter to make a dairy-free version of these cheesecake cups.
• Topping Ideas: You can top these with crushed cookies, candy pieces, or even chopped nuts like almonds or pecans for extra crunch.

Step-by-Step Cooking Instructions

Follow these steps to create your delicious Cheesecake Cookie Cups. It’s a straightforward process, and the results are simply mouthwatering.

1. Prepare the Cookie Dough:

• Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line it with paper liners.
• Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
• Add egg and vanilla: Beat in the egg and vanilla extract until fully combined.
• Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Press dough into muffin tin: Scoop about 1 ½ tablespoons of cookie dough into each muffin cup and press it down and up the sides to create a cup shape.

2. Make the Cheesecake Filling:

• Beat the cream cheese: In another bowl, beat the softened cream cheese on medium speed until smooth and creamy.
• Add sugar and vanilla: Gradually add the granulated sugar and vanilla extract, beating until well combined.
• Add egg and sour cream: Add the egg and sour cream, and mix on low speed just until the filling is smooth.

3. Assemble the Cheesecake Cookie Cups:

• Fill the cookie cups: Spoon the cheesecake filling into each cookie cup, filling them almost to the top.
• Bake: Place the muffin tin in the oven and bake for 15-18 minutes, or until the cookie edges are golden brown and the cheesecake filling is set.
• Cool: Remove the muffin tin from the oven and let the cheesecake cookie cups cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

4. Add Toppings (Optional):

• Decorate: Once the cheesecake cookie cups have cooled, top them with fresh fruit, chocolate drizzle, caramel sauce, whipped cream, or any other toppings you like.
• Chill before serving: For the best flavor and texture, refrigerate the cheesecake cookie cups for at least 1-2 hours before serving.

How to Cook Cheesecake Cookie Cups: A Step-by-Step Guide

Here’s a quick recap of the steps for making these irresistible treats:

1. Prepare the cookie dough: Mix butter, sugars, egg, and vanilla, then add the dry ingredients and press into a muffin tin to form cookie cups.
2. Make the cheesecake filling: Beat cream cheese, sugar, vanilla, egg, and sour cream until smooth.
3. Assemble and bake: Fill the cookie cups with cheesecake filling, then bake until the cookies are golden and the cheesecake is set.
4. Cool and top: Let the cups cool, then decorate with your favorite toppings.

Common Mistakes to Avoid

• Overfilling the cookie cups: Don’t fill the cheesecake cups all the way to the top with filling, as it will expand slightly while baking.
• Overbaking the cheesecake filling: Watch the cups carefully in the oven. The cheesecake filling should be set but still slightly jiggly in the center when you take them out to avoid a dry texture.
• Not pressing the dough correctly: Make sure to press the cookie dough up the sides of the muffin cups, creating a deep enough well for the cheesecake filling.

Serving and Presentation Tips

• Fresh fruit garnish: Top each cheesecake cookie cup with fresh berries for a vibrant, fresh look.
• Elegant drizzle: Drizzle chocolate, caramel, or raspberry sauce over the top for a beautiful presentation and added flavor.
• Mini cookie cutter shapes: For a cute presentation, you can use a mini cookie cutter to cut fun shapes out of cookie dough and bake them separately to garnish the tops of your cheesecake cups.

How to Serve Cheesecake Cookie Cups

These cheesecake cookie cups are best served chilled. After they have been refrigerated, you can plate them individually with a dollop of whipped cream, a sprinkle of crushed cookies, or even a drizzle of melted chocolate or caramel. They’re perfect as finger food at a party, or you can serve them as an elegant plated dessert.

Presentation Ideas for Cheesecake Cookie Cups

• Seasonal Fruit: For a bright and fresh look, top each cheesecake cup with seasonal fruits like strawberries, blueberries, or kiwi slices.
• Themed Toppings: If you’re making these for a holiday or special occasion, consider themed toppings like crushed candy canes for Christmas, or pastel-colored sprinkles for Easter.
• Cookie Garnish: Use mini cookies or cookie crumbs as an extra garnish to highlight the cookie base.

Cheesecake Cookie Cups Recipe Tips

• Room Temperature Ingredients: Make sure your cream cheese and butter are softened to room temperature before mixing to avoid lumps in the filling and dough.
• Chill Before Serving: Cheesecake cookie cups are best served after being chilled for a couple of hours to allow the filling to set properly.
• Freeze for Later: You can freeze these cheesecake cookie cups for up to 2 months. Just wrap them tightly in plastic wrap and store them in an airtight container.

Frequently Asked Questions (FAQs)

Q: Can I freeze cheesecake cookie cups? A: Yes! You can freeze these cheesecake cookie cups for up to 2 months. Let them thaw in the refrigerator overnight before serving.

Q: How do I store cheesecake cookie cups? A: Store cheesecake cookie cups in an airtight container in the refrigerator for up to 5 days. They taste best when chilled.

Q: Can I use store-bought cookie dough? A: Absolutely! If you’re short on time, store-bought cookie dough works great as a quick alternative.

Q: Can I make mini cheesecake cookie cups? A: Yes, you can use a mini muffin tin to make bite-sized cheesecake cookie cups. Just adjust the baking time accordingly (reduce it by about 5-7 minutes).

Conclusion

These Cheesecake Cookie Cups are the perfect dessert for any occasion—bite-sized, delicious, and easy to customize with your favorite toppings. With their soft cookie crust and creamy cheesecake filling, they’re sure to be a hit at parties, potlucks, or family gatherings. Whether you’re a cheesecake lover or a cookie fanatic, these mini treats combine the best of both worlds into one sweet and delightful bite!

Print