Cheesecake Cookie Cups

Cheesecake Cookie Cups combine the best of two desserts — soft, buttery cookies and rich, creamy cheesecake filling — all in a perfectly portioned treat.

With a crisp cookie base and a smooth, tangy center, these bite-sized delights are easy to make and perfect for any occasion.

Whether you’re serving them at a party or indulging in a sweet snack, these cheesecake cookie cups are sure to impress!

Grab more Cheesecake Recipes to satisfy your sweet tooth.

A special thanks to “Cookin Savvy” for this fun recipe.

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What Are Cookie Cups

Cookie cups are mini cookies baked in a muffin tin, creating a cup-like shape that can hold various fillings.

They have a crispy outside and chewy center, making them perfect for holding ingredients like:

• Cheesecake filling
• Chocolate ganache
• Peanut butter or Nutella
• Fruit and whipped cream
• Ice cream

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Cookie cups are a fun twist on traditional cookies, offering a creative way to serve desserts in bite-sized portions!

Can You Freeze Cookie Cups

Yes, you can freeze cookie cups! Here’s how:

Unfilled Cookie Cups — Let them cool completely, then place them in a single layer in an airtight container or freezer bag.

They can be frozen for up to 3 months. When ready to use, thaw at room temperature.

Filled Cookie Cups — Some fillings, like ganache or cheesecake, freeze well, but toppings like whipped cream or fresh fruit may not.

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If freezing filled cups, store them in an airtight container and thaw in the fridge before serving.

Freezing cookie cups is a great way to prepare desserts in advance!

Ingredients

To make these delicious treats, you’ll need the following ingredients.

• chocolate chip cookie dough – make your own or purchase packaged dough

Whipping Cream:

• 1 cup heavy cream
• 2 tablespoons sugar

Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup whipping cream
• crumbled cookies, for topping (optional)
• sprinkles, for topping (optional)

How to Make Cookie Cups

Preheat the oven to 350°F.

Press three pieces of cookie dough into each muffin tin cavity and bake for 15 minutes.

Let cool for 5 minutes, then use a shot glass to press into the center of each cookie cup.

Allow them to cool for another 5 minutes before transferring to a wire rack to cool completely.

Using a hand mixer, whip the heavy cream and sugar until thickened. Add the cream cheese and powdered sugar, then blend until smooth.

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Spoon the mixture into the cooled cookie cups.

For a decorative touch, use a piping bag to create a pretty edge around each cup.

Top with crumbled cookies or sprinkles, if desired.

More Cheesecake Ideas

• Easy No Bake Cheesecake Recipe
• Apricot No Bake Cheesecake
• Cheesecake Cupcakes
• Cheesecake In a Jar
• Cheesecake Ice Cream Recipe
• Chocolate Cheesecake
• The Best Lemon Cheesecake Ever