Cheesecake Sugar Cookie Cups {Gluten-Free}

5 from 2 votes
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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.

Gluten-Free Cheesecake Sugar Cookie Cups

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.

Gluten-Free Sugar Cookie Cups

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.

Gluten-Free Cheesecake Sugar Cookie Cups

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.

Gluten-Free Cheesecake Sugar Cookie Cups

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.

5 from 2 votes

Cheesecake Sugar Cookie Cups {Gluten-Free}

Prep: 10 minutes
Total: 22 minutes
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.


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


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!



Serving: 1gCalories: 226kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 5gCholesterol: 34mgSodium: 155mgPotassium: 54mgFiber: 1gSugar: 20gVitamin A: 275IUVitamin C: 0.5mgCalcium: 33mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!



About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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5 from 2 votes

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  1. These look fantastic! My husband loves cheesecake so I’m sure he’d enjoy these. Pinned for the future thanks 🙂