Description
Mini sugar cookie cups filled with creamy cheesecake and crowned with fresh fruit, perfect for parties or a festive treat. These bite-sized desserts combine a buttery cookie shell, tangy cream cheese, and vibrant fruit toppings for a colorful, crowd-pleasing dessert.
Ingredients
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla extract
8 oz cream cheese, softened (vegetarian-friendly)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup fresh berries (strawberries, raspberries, kiwi, etc.)
1 tablespoon fresh lemon juice (optional)
2 tablespoons apricot glaze or honey (optional)
Instructions
Preheat oven to 350°F (175°C). Place 24 mini cupcake liners in a muffin tin.
In a bowl, mix flour, granulated sugar, baking powder, and vanilla. Add softened butter with a mixer until crumbly. Mix in egg until dough forms.
Portion dough evenly into liners, pressing into mounds with fingers. Bake 12-15 minutes until golden. Let cool completely.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fill cooled cups 2/3 full with the mixture.
Top with fresh fruit, gently pressing. Drizzle with apricot glaze or sprinkle with powdered sugar if desired.
Notes
For best results, chill dough for 30 minutes before shaping. Store at room temperature in an airtight container for up to 2 days. Freeze unbaked cups to bake fresh as needed. Use seasonal fruits for variety. For a halal option, ensure cream cheese is kosher-free and glaze is vegan-friendly.
- Prep Time: 15
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American