Cheesecake Sugar Cookie Cups {Gluten-Free}

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These amazing gluten-free cheesecake sugar cookie cups are topped with a simple no-bake cheesecake filling and your favorite fruit. A simple, yet elegant dessert. Perfect for any occasion.

I love cheesecake, but I don’t love how time-consuming it is to make.

These cheesecake sugar cookie cups are the perfect mini cheesecake dessert. They are super easy to make with a simple no-bake cheesecake filling.  The cheesecake filling is creamy and light with the slightest hint of lemon.

The cookie cups are made by simply pressing the gluten-free sugar cookie dough into muffin tins. Baked until golden, so they are still soft, making the perfect crust.

The no-bake cheesecake filling can either be spooned or piped into the sugar cookie cups.Top with your favorite berries or drizzled with chocolate for a complete decadent dessert.

I don’t know about you, but I think desserts are just so much more fun when they are served miniature sized.

Gluten-free cheesecake cups definitely have the wow factor and would be a perfect dessert for parties, bridal or baby showers or weddings. I promise no one will even know that they are gluten-free dessert.

Make sure to take a look at a few of my other favorite gluten-free desserts!

• Gluten-Free Cinnamon Roll Cake
• Easy Gluten-Free Chocolate Cake 
• Gluten-Free Coconut Cream Pie

Recipe adapted from Sugar Cookies from Betty Crocker’s 40th Anniversary Cookbook.

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5 from 1 vote

Cheesecake Sugar Cookie Cups {Gluten-Free}

These amazing gluten-free cheesecake sugar cookie cups are topped with a simple no-bake cheesecake filling and your favorite fruit. A simple, yet elegant dessert.  Perfect for any occasion.

Course Dessert

Cuisine American

Keyword gluten-free cheesecake, gluten-free sugar cookies

Prep Time 10 minutes

Total Time 22 minutes

Servings 24

Calories 226kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

No-Bake Cheesecake Filling

• 16 oz cream cheese 2 8oz packages
• 2 cups powdered sugar
• 4 oz whipped topping I used Cool-Whip.
• 2 tablespoons lemon juice
• 2 teaspoons pure vanilla extract
• berries

Gluten-Free Sugar Cookies

• 1/2 cup vegetable shortening
• 3/4 cups granulated sugar
• 1/4 cup packed brown sugar
• 1 tablespoons milk
• 2 large eggs room temperature
• 1 tablespoon pure vanilla extract
• 2 cups gluten-free all-purpose flour (I like Pillsbury Gluten Free)
• 1/2 teaspoon xanthan gum , leave out if your flour has it already
• 3/4 teaspoons baking soda
• 3/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• gluten-free cooking spray

Instructions

Cheese Cake Filling:

• Using a stand-up mixer or hand-held mixer beat the cream cheese until smooth.
• Stop the mixer and add powdered sugar, vanilla and lemon juice. Mix until fully combined and creamy.
• Add 4oz of the whipped topping (1/2 of the Cool-Whip container) and whip on low until fully combined.
• Refrigerate until cookies are cooled.

Sugar Cookie Cups:

• Preheat oven to 350 degrees.
• Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
• Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended
• Spray muffin pan with cooking spray.
• Add 1 heaping tablespoon scoop of the sugar cookie batter to each muffin tin.
• Press into the bottom and up the sides about ⅔ of the way, to create a little bowl. You can use the back of a tablespoon to press down the batter.
• Bake the cookies 12-14 minutes or until the edges are golden brown.
• As cookies are cooling you may need to push down the centers to the cookie cups to look like mini pie crusts. Use the back of a tablespoon. I like my cups deep, so I can get more of the cheesecake filling.
• Allow the sugar cookies to completely cool.
• Spoon cheesecake filling (or pipe it) into each cookie cup.
• Top with your choice of berries.
• Enjoy!

Notes

• The cheesecake sugar cookie cups can be kept stored in the refrigerator.
• Mama says, "Check all of your labels!"
• Recipe adapted from Sugar Cookies from Betty Crocker’s 40th Anniversary Cookbook.
• Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook  or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition

Serving: 1g | Calories: 226kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 155mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 275IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 0.5mg

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