cheesecake sugar cookie cups gluten-free |

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 226 kcal


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:

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

Sugar Cookie Cups:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended
  4. Spray muffin pan with cooking spray.
  5. Add 1 heaping tablespoon scoop of the sugar cookie batter to each muffin tin.
  6. 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.
  7. Bake the cookies 12-14 minutes or until the edges are golden brown.
  8. 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.
  9. Allow the sugar cookies to completely cool.
  10. Spoon cheesecake filling (or pipe it) into each cookie cup.
  11. Top with your choice of berries.
  12. Enjoy!

Recipe Notes

Nutrition Facts
Cheesecake Sugar Cookie Cups {Gluten-Free}
Amount Per Serving (1 g)
Calories 226 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 34mg 11%
Sodium 155mg 6%
Potassium 54mg 2%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 20g
Protein 2g 4%
Vitamin A 5.5%
Vitamin C 0.6%
Calcium 3.3%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.