cheesecake sugar cookie cups gluten-free | mamaknowsglutenfree.com
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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

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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