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Lemon Cheesecake Cookie Cups are easy desserts made in a mini muffin tin with sugar cookie crusts and no-bake lemony cheesecake filling. This quick and easy dessert is perfect for spring or summer and elegant enough for entertaining!

lemon cheesecake cookie cups with strawberry slices on a plate.

These mini cookie cups are easy to make and fun to eat. If you like bite-sized desserts, you’ll love these lemon sugar cookie cups. Make them for Easter, Mother’s Day, showers, graduations or whenever you want a quick and easy dessert!

I have a large family that is crazy about cheesecake, so these go fast. But, this delicious treat is perfect for parties, potlucks and family gatherings, as well.

Why you’ll love this easy recipe!

Easier and faster to make than regular cheesecake but just as delicious!

The sugar cookie cups are made from store bought cookie dough.

Easy to customize with different flavor fillings.

pillsbury cookie dough, cream cheese, vanilla, powdered sugar, lemon, strawberries.

What You Need

Here are the basics. Full amounts are in the printable recipe card below. You will also need a mini muffin tin for these.

Sugar cookie dough — I used Pillsbury sugar cookie dough that you just break off and use, but any brand works.
Cream cheese — Use full fat cream cheese for best flavor. Let it soften at room temperature for easier mixing.
Powdered sugar — to sweeten the filling
Lemon — both juice and zest for flavor
Vanilla extract –for flavor
Strawberries — optional, but I like the contrast of colors and flavors here

How to Make Cookie Cups

To make the cookie cups, all you do is spray the muffin tin with non-stick spray. This is important because you don’t want the cookies to stick when it comes time to take them out of the muffin tin. You can also use butter or oil if you don’t have the spray.

Next, you just put the individual pieces of dough into the muffin cups and bake. Easy peasy!

After the cookies are done, take the handle of a wooden spoon and press down gently to form indentations. The cookie cups will be soft, but they’ll firm up when they cool down. You can transfer them to a baking rack or a plate to cool completely while you make the filling.

After that, just drop some of the filling into each cup, garnish with fresh fruit and a little extra lemon zest, and you are done!

inserting spoon handle into baked cookies.

Once you taste on of these little cheesecake bites, you’ll want another and another. They are oh, so good! That’s the only problem with bite-sized desserts — It’s hard to stop eating them! Oh well, you have to live it up sometimes, know what I mean?

Quick Tips

It’s easier to remove the baked cups before they cool completely.

The filling makes just enough to fill 24 cups evenly. If you want the filling to be higher, I suggest doubling the filling recipe

lemon cookie cups with cheesecake filling on a plate.

Storage

Store the cookie cups in an airtight container in your refrigerator for 3-4 days. You can also freeze them for up to 3 months for best results.

More Mini Desserts

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5 from 6 votes

Lemon Cheesecake Cookie Cups

By: Dee

Prep Time: 20

Cook Time: 12

approximate cooling time: 10

Total Time: 42

Servings:

Ingredients

▢ 1 24-count package prepared sugar cookie dough
▢ 1 8-ounce package cream cheese softened
▢ 2 teaspoons vanilla extract
▢ ½ cup powdered sugar
▢ 1 tablespoon lemon juice
▢ 1 teaspoon lemon zest
▢ sliced strawberries optional for garnish

Instructions

Preheat oven to 350℉
Spray a 24-cup mini muffin tin with non stick spray
Add a square of cookie dough to each muffin cup, and bake for 12 minutes or until outside is light golden brown
Remove from oven, allow to cool slightly, and gently make an indentation in each cookie with handle of wooden spoon. Remove to a wire rack or tray while still warm to cool completely
Meanwhile, add the softened cream cheese and vanilla extract to a large mixing bowl, and beat with hand mixer until creamy
Gradually add powdered sugar, and beat until well combined. Mix in lemon juice and zest until smooth and creamy. Refrigerate until cookie cups are ready to fill.
Spoon cheesecake filling into middle of cups. Top with additional lemon zest and sliced strawberries, if desired. Keep refrigerated

Video

Notes

Allow cream cheese to soften at room temperature for easier mixing.

The recipe makes enough filling to just fill the cups to the rims. If you want to overfill them, I suggest doubling the filling.

Make sure cups are completely cooled before filling.

Nutrition

Calories: 115kcal, Carbohydrates: 3g, Protein: 0.05g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.1g, Cholesterol: 0.2mg, Sodium: 3mg, Potassium: 3mg, Fiber: 0.02g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 0.3mg, Calcium: 0.3mg, Iron: 0.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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