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    Recipes » Recipes

    Lemon Cheesecake Cookie Cups

    This post may contain affiliate links. Please see disclosure for more information. Published: Mar 21, 2018 · Modified: Aug 28, 2018 by Dee

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

    Jump to Recipe -

    lemon cheesecake cookie cups with strawberries

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

    My family is crazy about cheesecake. In fact, we've been known to stop by the Cheesecake Factory just to pick up a couple of slices and share them for dessert. Yummy but definitely pricey!

    I've baked homemade cheesecakes a few times, but it's so much easier and faster to whip up mini cheesecakes or no-bake cheesecakes. You get all of that delicious flavor without the work. And if you stuff the filling into a sugar cookie crust -- even better! And, that brings us to these mini cookie cups.

    The sugar cookie cups are made from store bought cookie dough, which makes this part super easy. I found some all natural Pillsbury sugar cookie dough to use, but you can use any brand or any flavor. Since we're making a lemon filling, plain sugar cookies work best here.

    How do you make cookie cups?

    To make the cookie cups, all you do is spray a mini 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!

    lemon cheesecake cookie cups in mini muffin tin

    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!

    add filling to lemon cheesecake cookie cups

    I made a lemon filling this time, and I used strawberries for garnish -- perfect for spring! The lemon flavor isn't too strong, but it's definitely tangy and lemony -- and cool and creamy. Yum!

    Once you taste on of these little cheesecake bites, you'll want another and another. They are oh, so good!

    lemon cheesecake cookie cups with strawberries and lemon zest

    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?

    lemon cheesecake cookie cups in hand

    Looking for more quick and easy cheesecake recipes?

    • Mini Cheesecakes
    • Individual No Bake Oreo Cheesecakes
    • Strawberry Shortcake Cookie Cups

    Recipe for Lemon Cheesecake Cookie Cups

    lemon cheesecake cookie cups with strawberries

    Lemon Cheesecake Cookie Cups

    Published by Dee
    Lemon Cheesecake Cookie Cups are made in a mini muffin tin with prepared sugar cookie dough and a lemony cheesecake filling. It's a quick and easy spring or summer dessert!
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 12 mins
    approximate cooling time 10 mins
    Total Time 22 mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 180 kcal

    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, if desired

    Instructions
     

    • Preheat oven to 350 degrees
    • Spray a 24-cup mini muffin tin with cooking 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. Set aside  
    • 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.
    • Carefully remove cookie cups from muffin tin, and when completely cooled, spoon cheesecake filling into middle of cups. Top with additional lemon zest and sliced strawberries, if desired 

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 180kcal
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    My family loved these mini lemon cheesecake cookie cups, and I hope you'll love them as much as we did!

    Happy Spring,

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    Reader Interactions

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      Recipe Rating




    1. Sandra | A Dash of Sanity says

      March 26, 2018 at 7:12 am

      This looks amazing! Such cute little treats!5 stars

      Reply
    2. Miz Helen says

      March 24, 2018 at 7:30 am

      I need to make these special little treats, just pinned them! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
      Miz Helen5 stars

      Reply
    3. Amy @ Little Dairy on the Prairie says

      March 23, 2018 at 6:26 am

      Such a cute dessert for Easter! Love them!

      Reply
    4. Abeer says

      March 22, 2018 at 9:15 am

      These cookie cups are so adorable and yummy!5 stars

      Reply
    5. Karlynn says

      March 22, 2018 at 7:07 am

      This cheesecake cookies sound simply amazing!5 stars

      Reply
    6. Des says

      March 22, 2018 at 5:56 am

      What would you consider a serving size? The whole batch would be my suggestion 😉5 stars

      Reply
    7. Jen says

      March 21, 2018 at 9:38 pm

      I better make these when my kids are home otherwise I might them all myself! Yummy!

      Reply
    8. Dorothy at Shockinglydelish says

      March 21, 2018 at 7:06 pm

      I love all things lemon! These little gems might get dangerous!

      Reply

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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