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Sugar Cookie Cups with Cheesecake and Fruit

Baker Peabody Recipe by
(2 reviews)
Sugar Cookie Cups with Cheesecake and Fruit
  • Prep Time 35 min
  • Total Time 45 min
  • Servings 8
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Sugar Cookie Cups with Cheesecake and Fruit

Edible cookie bowls make every dessert better. Throw in some no bake cheesecake and fruit and you are good to go.

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
2
packages (8 oz ) cream cheese
1
cup powdered sugar
1
teaspoon fresh lime juice
1/2
teaspoon vanilla extract
1
cup mixed berries (I used blueberries, strawberries, and blackberries)

Directions

  • 1 Preheat oven to 350°F.
  • 2 Line a muffin tin with eight sturdy (if too flimsy double or triple up) cupcake liners.
  • 3 Take three pieces (there are 24 pieces all together in a package) of cookie dough and shape them into a ball.
  • 4 Sprinkle out some flour and roll the dough out. Try to keep it circle shape as if you were rolling out pie crust.
  • 5 Lower dough into cupcake liner. It's going to break, that is okay. You just press the cookie dough into the sides. You can do this with your hand or a spoon. If there are any spaces just use extra dough to fill that in. Don't worry about being perfect as it will shrink down in the baking process.
  • 6 Bake cups for 12-15 minutes depending on your oven.
  • 7 When they come out of the oven they will have formed a blob...that's okay. Take a spoon and push back some of the dough to form a well in the cookie.
  • 8 Let completely cool on a wire rack.
  • 9 While cookie cups are cooling, place cream cheese, sugar, vanilla, and lime juice into a bowl.
  • 10 Mix vigorously until all of the ingredients are incorporated.
  • 11 When cookie cups are cool, pipe the cream cheese into the cookie cups and top with fruit of your choice.
See Step By Step

Step By Step  

Sugar Cookie Cups

As prepared by Baker Peabody,

Ask most people what their favorite cookie is and they will most likely say chocolate chip.


I on the other hand am a sugar cookie girl (for the record so is my dog), so, thus was born the Sugar Cookie Cups.

Ever since I was a kid, sugar cookies have always been my go-to cookie. Oh, how I used to love to go to the grocery store with my mom and then nag her until I could wear her down enough to buy me a frosted sugar cookie from the bakery. Though I must admit that I don’t even make it to the actual cookie making process some days. Some days it’s just me, my flannel PJ’s, bad TV (think Real Housewives) and a tube of cookie dough. Don’t judge. :) It’s just the perfect food to try and make a crappy day get better.

Sugar Cookie Cup

One thing I love to do with cookie dough is turn them into Sugar Cookie Cups. They are such a fun way to deviate from just putting out a plate of cookies at your party. There are an endless amount (well there probably is an end) of things to do with them. Obviously you can put ice cream into them and make a spin on the classic ice cream cookie sandwich. You can fill it with mini cookies (done that and people think it is way cute). You can be on the healthy side and just fill them with fruit. Or you can do with I did and fill it with no bake cheesecake filling and top with fruit. Yum!

Sugar Cookie Cup

Roll out the sugar cookie dough. These can get a little tricky. The key is to make sure you get really sturdy muffin/cupcake cups. You can usually find them at a craft store or kitchen store. Even when you roll them out (which I do) they will shrink up in the cup. DO NOT PANIC.

Sugar Cookie Cup

Once they are baked you simply take a spoon to them while they are still hot and soft and form a well in them for the filling to go into.

Sugar Cookie Cup

You will get the hang of it in no time and these will be something that you can use again and again.

Yum! More sugar cookies!



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