Cheesecake Cookie Cup Bites // Sugar Spun Run

 

Ingredients

Sugar Cookie Cups

  • 1 cup (226 g) unsalted butter softened
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature preferred
  • 2 ½ cups (313) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt

Cheesecake Bites Filling

  • 4 oz (113 g) cream cheese softened (use brick-style cream cheese, not the spreadable kind found in tubs)
  • ¼ cup (35) powdered sugar
  • 1 Tablespoon sour cream
  • ¼ teaspoon vanilla extract
  • ⅓ cup (80 ml) heavy cream very cold
  • Sliced fruit/berries for topping

Recommended Equipment

Instructions

Sugar Cookie Cups

  • Preheat oven to 350F (175C) and spray a 24-count mini muffin pan with baking spray (alternatively lightly grease and flour or use mini muffin liners).
  • In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
    1 cup (226 g) unsalted butter,1 cup (200 g) granulated sugar
  • Add vanilla extract and egg and stir well.
    1 teaspoon vanilla extract,1 large egg
  • In a separate bowl, whisk together flour, baking powder, and salt.
    2 ½ cups (313) all-purpose flour,¾ teaspoon baking powder,¾ teaspoon salt
  • With mixer on low-speed, gradually add flour mixture to butter mixture, stirring just until combined.
  • Scoop dough by level 1 ½ Tablespoon and drop into mini muffin pan (see note). Use the back of a rounded teaspoon (I like to use my ½ Tbsp measuring spoon) and make an indent halfway down into the sugar cookie dough. If dough sticks to spoon, run spoon under cool water first.
  • Bake in center rack of 350F (175C) oven for 15 minutes or until edges are just beginning to turn light golden brown.
  • Immediately use the back of a (clean) rounded teaspoon (or ½ Tbsp) and re-indent the cookie cups, pressing at least halfway down.
  • Allow cookie cups to cool in pan for at least 20 minutes, then to remove, gently twist in the pan and lift out to a cooling rack to cool completely before preparing your cheesecake filling.

Cheesecake Bites Filling

  • Combine cream cheese and powdered sugar and stir together until smooth and creamy.
    4 oz (113 g) cream cheese,¼ cup (35) powdered sugar
  • Add sour cream and vanilla extract, stir well.
    1 Tablespoon sour cream,¼ teaspoon vanilla extract
  • Pour cold cream into a separate bowl (preferably glass or metal) and use an electric mixer to beat on high speed until stiff peaks form (mixture will be thick and fluffy like whipped topping).
    ⅓ cup (80 ml) heavy cream
  • Gently fold whipped cream into cream cheese mixture by hand, stirring until completely incorporated and smooth (don’t over-mix).
  • Spoon or pipe cheesecake filling into sugar cookie cups. Add fruit topping just before serving. Enjoy!
    Sliced fruit/berries

Notes

Servings

This dough actually makes slightly more than is needed for a 24-count muffin tin. You’ll have enough to make about 27 cheesecake bites. Typically I just discard the extra dough, but you can absolutely bake and fill them instead, just note that if you bake only 3 or so sugar cookie cups at a time you will need less time in the oven.

Storing

These will keep in an airtight container in the refrigerator for up to 3 days. For best results I do not recommend adding any fruit toppings until shortly before serving.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 103mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 363IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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