Summer is just around the corner, which means we can look forward to delish fresh fruits and veggies! There’s no better way to eat fresh fruit than on top of cheesecake and sugar cookies, right? This super-easy recipe will be your go to for summer parties when you need a sweet treat.
Sugar Cookie Cheesecake Fruit Cups | Blended Kitchen
On one of those recent warm (and humid) nights, we needed a fun and easy dessert. We knew we’d seen a recipe for mini fruit-topped cheesecakes, but we had a problem: we didn’t know where we’d seen it! We decided to wing it and are happy we did! These cheesecake cups are the perfect sweet treat for any summer night.
If you have a sugar cookie recipe, feel free to use it. But why go to all that trouble when this is available? It worked perfectly – and we may or may not have eaten some as we were filling the cupcake pans… Don’t judge us.
Slice the cookie dough approx 1/4 inch thick.
Roll the cookie dough and place in the pan
This is what you DO NOT want to see. If you can see the bottom of the pan, re-work the dough together.
Press the dough balls into the cupcake pans. Really make sure the dough is spread as thinly as possible without ripping. Work the dough up the sides of the pan about 1/3 of the way to create a “cup” during baking.
We used a variety of fruit but anything bright and colorful would work. Blueberries and raspberries (uncut) would be beautiful for the summer patriotic holidays.
When the cookie cups have browned on the edges, remove from oven and let cool about 10 minutes in the pan.
The “cup” should be browned on the edges like a cookie looks when it’s finished baking.
You will need a VERY thin utensil to remove it. If the cookie is not cooked all the way, it will be very difficlut to remove. We used a very thin paring knife to carefully pop it out.
We used the ready-to-eat cheesecake filling because we love making life easy. In the grocery store, this can be found by the cream cheese. Give it a good stir to mix up the deliciousness before filling the cups.
Once the cups have cooled completely, fill them with the cheesecake filling. We used about 1 1/2 tablespoons per cookie cup and we filled ours about three hours before serving them. The crisp cookie crust did not get soggy.
Top the cookie cups with fruit and they’re ready for the dessert table. We topped ours about 30 minutes before serving.
We just can’t get enough of these beautiful babies. Aren’t they perfect for spring and summer?
Here’s the Recipe:
Sugar Cookie Dough (we used Pillsbury from the grocery store)
Ready to eat Cheesecake filling (found by the cream cheese)
Fruit – cut in small pieces (we used a variety but any colorful, seasonal fruit works)
Preheat oven to 350°.
Make balls of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. Bake at 350° for 10-12 minutes.
Remove from oven and allow to cool for about 5-10 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
Once the cookies have cooled, spoon the cheesecake filling into the cookie cups. Top with assorted fresh fruit and store in the refrigerator until you’re ready to serve.
Makes approx. 16 cheesecake fruit cups
Nom. nom. nom.