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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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these today for Easter and they’re fantastic!
These look fantastic! My husband loves cheesecake so I’m sure he’d enjoy these. Pinned for the future thanks 🙂
Thank you so much and for pinning my recipe!
I love cookies !!! This looks so good ???? great post and recipe
Thank you so much! It’s amazing how perfect the sugar cookie cups are for the cheesecake filling.