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!
Recipe adapted from Sugar Cookies from Betty Crocker’s 40th Anniversary Cookbook.
Cheesecake Sugar Cookie Cups {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
Anisa says
I love cookies !!! This looks so good ???? great post and recipe
Audrey says
Thank you so much! It’s amazing how perfect the sugar cookie cups are for the cheesecake filling.
Nicole | The Professional Mom Project says
These look fantastic! My husband loves cheesecake so I’m sure he’d enjoy these. Pinned for the future thanks 🙂
Audrey says
Thank you so much and for pinning my recipe!