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lemon cheesecake cookie cups with strawberries
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5 from 5 votes

Lemon Cheesecake Cookie Cups

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!
Course Dessert
Cuisine American
Keyword lemon cheesecake cookie cups
Prep Time 10 minutes
Cook Time 12 minutes
approximate cooling time 10 minutes
Total Time 22 minutes
Servings 24
Calories 180kcal
Author Dee


  • 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


  • 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 


Calories: 180kcal