Raspberry Cheesecake Cookie Cups – An Easy Spring Dessert!

Fresh fruits are our favorite, year round, but  of course there is something about spring that makes us love them all the more! Fresh, local fruits are such a joy. I love buying a carton of raspberries and see my kids eat them with big smiles on their faces! My husband also loves raspberries, so I combined the delicious, fresh flavors of spring with a light raspberry cheesecake filling inside these cute, easy cookie cups made from store-bought cookie dough for this raspberry cheesecake cookie cups recipe!

The cookie cups themselves are very easy to make.  I just used a store-bought sugar cookie mix, followed the package directions for rolled cookies, then rolled balls and flattened them out inside a mini muffin tin. SO yummy and pretty simple, too!

While the cookie cups are cooking, you can make the raspberry cheesecake filling!

Top with a fresh raspberry to make these extra delicious!

These raspberry cheesecake cookie cups are an absolute delight for your taste buds! With their buttery, crumbly cookie base and the burst of tart and sweet raspberry cheesecake filling, they are a true crowd-pleaser for any occasion. Whether you’re enjoying them as a sweet treat with your afternoon tea or impressing your guests at a party, these cookie cups will leave a lasting impression.

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Raspberry Cheesecake Cookie Cups

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 50 minutes

These delicious raspberry cheesecake cookie cups are perfect for spring!

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Ingredients

• one 17.5 oz package dry sugar cookie mix
• 3 tablespoon flour
• 1 stick butter, softened
• 1 egg (check your specific package to make sure)
• 1 cup raspberries + extra raspberries for the top
• ½ cup water
• 8 oz cream cheese, softened
• ¼ cup butter (½ stick), softened
• 1 cups powdered sugar

Instructions

1. Make cookie dough according to package directions. (My package said add one stick of softened butter, one egg, and 3 tablespoon flour.)
2. Preheat oven to 350°.
3. Spray a mini muffin tin with spray oil.
4. Roll out individual balls of dough, about 1-2 tablespoon of dough in each ball.
5. Place one dough ball in each cavity of mini muffin tin.
6. Press down on the ball and press out to make a cup.
7. Cook for about 10 minutes and check for done-ness.
8. Cook for another 5 minutes. If done, remove from oven.
9. Dough will reform while cooking, so upon removing the cookie cups, use a round teaspoon to make indentions in cookie cups.
10. While cookie cups are cooking and cooling, make the filling.
11. On the stovetop, combine 1 cup raspberries and ½ cup water and bring to a boil.
12. Turn down to low and let simmer for about 20 minutes.
13. When mixture is thick and water has cooked off, turn off heat and mash with a potato masher or fork, or run through the blender.
14. Cream together cream cheese, butter, and raspberry mixture.
15. Slowly mix in powdered sugar.
16. Fill a pastry bag or sandwich bag with icing, cut off a small corner, and fill each cooled cup with icing.
17. Top with raspberries and enjoy!
    

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Betty Crocker Baking Mix, Sugar Cookie Mix, 17.5 Oz
• 
  Wilton 2105-6746 Perfect Results Non-Stick Mega Mini Cupcake, 48-cup Muffin Pan, black

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