Thursday, April 23, 2015

Sugar Cookie Cheesecake Fruit Cups

I made these for our Easter supper this year (Click HERE to see all our dinner recipes) and just about forgot to post them!
These are a super simple yet very pretty dessert. Perfect for spring! You can top them with your favorite fruit or just a dollop of whipped cream or even some chocolate.
The recipe posted here is for the sugar cookie cups but in the photos you might notice there are also chocolate chip cookie cups. I bought a packaged, gluten-free chocolate chip cookie mix from the store as we also had some gluten free guests for dinner. 
Pretty much any cookie dough will work!

Sugar Cookie Cheesecake Fruit Cups
(Slightly adapted from Life, Love, & Sugar)

Sugar Cookie Cups
3/4 cup butter
1 cup sugar
1 egg
1 tsp vanilla
2 cups flour
pinch salt
1 tsp baking soda
2 tsp cornstarch

Cheesecake Filling
1 1/2 bricks (12 oz) Cream Cheese, softened 
1 1/2 cup icing sugar
2 tsp vanilla

Fruit Topping
strawberries, diced fairly small
bananas, diced fairly small
(use your favorite fruit!)

Prepare Sugar Cookie Cups - Preheat oven to 350. Lightly spray a mini muffin pan with cooking spray, set aside.
Cream butter and sugar together until creamy. Beat in the egg and vanilla until well blended.
In a separate bowl, stir together the flour, salt, baking soda, and cornstarch. 
Beat the dry ingredients into the wet ingredients until well combined. Dough will be very thick.
Make balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/2 way up the sides of each muffin tin, forming a cup shape.
Bake for 10 - 12 minutes. 
Remove from oven and let cool about 5 minutes then remove to cooling rack to finish cooling. If the centers have puffed up too much then use the end of a wooden spoon, a tart shaper, or the bottom of a tablespoon to press the center down. 
Let cool completely. 

Prepare Cheesecake Filling - Beat cream cheese until smooth, scraping down sides as necessary. Gradually beat in the icing sugar and vanilla until well combined. 
Pipe or spoon the filling into the cookie cups.

Top with as much of the diced fruit as you would like. Chill, covered, until ready to serve.

So tasty! 
Who doesn't like cookies and cheesecake?
Don't answer that. 
I don't want to know.
 How many cups you get will depend on the size of your muffin tins and how full you fill them. I did mini ones but you can also do them in regular size muffin tins.

Also perfect for potlucks and such when you don't want cupcakes but still want hand-held food.
We're sharing at these fun linky parties - Kitchen Fun With My 3 Sons, My Turn (for us), 

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