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

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.

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.

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