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Sugar Cookie Cheesecake Cups

Sugar Cookie Cheesecake Cookie Cups are mini cheesecake desserts. With every bite you get the crunch of a cookie and the smoothness of creamy cheesecake. Truly a delight!
Course Dessert
Cuisine American
Keyword cheesecake cookie cups, cheesecake cups, cookie cups, sugar cookie cups


  • muffin pan, two bowls


Sugar Cookie Cups

  • ¾ cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon cornstarch

Cheesecake Filling

  • 12 oz cream cheese, softened
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract

Toppings of your choice


    • Preheat oven to 350ºF. Lightly spray a 12 hole muffin pan with cooking spray and set aside.
    • Pull out and measure all of the ingredients.
    • Cream butter and sugar together until creamy. Beat in the egg and vanilla until well blended.
    • In a separate bowl, add the flour, salt, baking soda, and cornstarch. Mix together.
    • Beat the dry ingredients into the wet ingredients until well combined.
    • Dough will be very thick.
    • Each ball should be about a ¼ cup of dough.
    • In each muffin tin, press cookie dough in bottom and about half way up the sides, forming a cup shape.
    • Bake for 20-22 minutes or until cups lightly brown.
    • Remove from oven and let cool about 5 minutes. Then transfer to a cooling rack.
      If the centers have puffed up too much, then use the end of a wooden spoon, glass, or the bottom of a spoon to press the center down. Allow to cool completely before filling.

    Cheesecake Filling

    • Beat cream cheese until smooth, scraping down the sides, as necessary.
    • Gradually beat in the sugar and vanilla until well-combined. Place filling in a large resealable bag. Cut a small piece of the corner off and pipe the filling into the cups. (You can also spoon it in.)
    • Finish off with toppings of your choice.
    • Cover and chill in the fridge until ready to serve. Enjoy every bite!