Berry Lemon Cheesecake Cookie Cups

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These Berry Lemon Cheesecake Cookie Cups are light, delicious and the perfect dessert for spring! The cookie cup and cheesecake have an awesome lemon flavor, and the berries add the perfect compliment to this festive dessert.

If you love cookie cups as much as I do, you should also check out my Boston Cream Pie Cookie Cups and my Patriotic Chocolate Chip Cookie Cups.

Table of Contents

• I Love Making Fruity Desserts For Spring
• These Cheesecake Cookie Cups Are Perfect For The 4th Of July
• Can These Cookie Cups Be Made Ahead Of Time?
• How To Make Cooke Cups
• How To Add The Cheesecake To The Cookie Cups
• What Kind Of Fruit Does This Cookie Cup Recipe Use?
• Get the Recipe

I Love Making Fruity Desserts For Spring

We are getting into my favorite time of year to bake! Spring and summer means all kinds of delicious fruit! I am totally into fruity desserts. Plus, they are just so happy! How can you not look at beautiful, fresh fruit and not be happy and want to eat it?

Well, I guess if you’re my mom. She’s not really into fruit, but she’s a weirdo. 😉

I had actually intended to have these at the American party I threw for the hubs last Saturday to celebrate his citizenship. I had them all ready to go – and then forgot about them in the outside refrigerator. All my attention ended up on the cake and I didn’t remember these until the next day.

These Cheesecake Cookie Cups Are Perfect For The 4th Of July

Quite sad, since they have red and blue and totally worked with the theme. However most of our party attendees are also members of our small group, so they got to eat them at group Wednesday night. They were a huge hit with them and my co-workers.

Speaking of the party, it was a lot of fun! It was very red, white and blue. Everyone came in their red, white and blue gear and it was like July 4th in March! Pretty funny actually.

We had BBQ, cheese balls, pop rocks and all kinds of red, white and blue treats like festive popcorn, festive colored fruit, chocolate covered rice krispie treats. It was a lot of food, but most of it was eaten.

The hubs also set up a corn hole tournament. We borrowed a couple sets from friends and had ours, so we had 3 sets total. It was a lot of fun and guess who won the whole thing? Oh yea. I did. 🙂

A total fluke. I’m normally not that great.

Can These Cookie Cups Be Made Ahead Of Time?

But these cookies are. They are soft and chewy and get even more soft as they sit with the cheesecake in them. The cookies absorb some of the moisture and get even better with time. Even the cheesecake gets better with time. The lemon flavor really soaks in and comes through after sitting overnight. Because of that, I’d totally recommend making these a day ahead.

How To Make Cooke Cups

The cookies are baked right in a cupcake pan. You’ll make a ball of dough about 2 tbsp in amount, then press that into the cup of the pan, pressing the dough about 1/3 to halfway up the sides. They should have a little dent in the center. The dent may fill in a bit while they bake, but I take a tablespoon-sized measuring spoon and use the underside to press a cup back into the cookie once they come out of the oven. Works like a charm!

How To Add The Cheesecake To The Cookie Cups

The cheesecake filling is no bake and has a nice smooth, thick consistency. I like to pipe it into the cookie cups because it looks nice, but you could just scoop it in if you don’t have the tools. I used the Ateco 844 icing tip. That is my most used tip. I have two, but probably should buy another one. I’ve had a few lose battles with the garbage disposal.

What Kind Of Fruit Does This Cookie Cup Recipe Use?

You can use any fruit you want on top of these, but I loved the blueberries and raspberries and already had them in the fridge. Strawberries would be great too. I topped it all off with a little lemon zest, but that’s optional. If you are going to add the zest, I’d do it just before serving, because that can dry up and not look so great.

However you decide to finish them off, you should definitely make them. They are such delightful, light little cookies that make me feel like spring has finally sprung!

Recipe

Berry Lemon Cheesecake Cookie Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Lindsay
• Prep Time: 30
• Cook Time: 9
• Total Time: 39 minutes
• Yield: About 16 Cookie Cups
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

These Berry Lemon Cheesecake Cookie Cups are light, delicious and the perfect dessert for spring!

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Ingredients

COOKIE CUPS

• 3/4 cup salted butter, room temperature
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 2 cups + 2 tbsp all purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch

CHEESECAKE

• 12 oz cream cheese, room temperature
• 2 1/4 cups powdered sugar
• 1/2 tsp vanilla extract
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 cup blueberries
• raspberries (one per cookie cup)

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Instructions

1. Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

2. Cream butter and sugar together for 4-5 minutes, until light and fluffy.

3. Add the egg, vanilla, lemon juice and lemon zest and beat until well combined.

4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

6. Bake for 9-11 minutes.

7. Remove from oven and allow to cool for about 5 minutes. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit. Then remove to cooling rack to finish cooling.

8. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and lemon juice and lemon zest together until smooth.

9. Pipe or scoop cheesecake filling into cookie cups.

10. Top with fresh berries. I used one raspberry and about 5 blueberries per cookie. Add lemon zest, to garnish, if desired.

11. Store in refrigerator.

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Nutrition

• Serving Size: 1 Cookie
• Calories: 408
• Sugar: 48.4 g
• Sodium: 230 mg
• Fat: 13.4 g
• Carbohydrates: 70.7 g
• Protein: 5.8 g
• Cholesterol: 46 mg

Enjoy!

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More Lemon Dessert Recipes You Might Like:

Easy Lemon Strawberry Trifle
Lemon Blueberry Cheesecake
Fluffy Lemon Raspberry Cupcakes
Lemon Berry Yogurt Trifles
Lemon Cream Berry Pie