When the oven’s on, my kitchen turns into my favorite spot—where stories, flavors, and a whole lot of experimenting happen.
One day, I craved cheesecake and sugar cookies all at once (who doesn’t want it all sometimes?).
These Cheesecake Sugar Cookie Cups were born from that longing, and let me tell you, they’re everything: creamy, crumbly, just sweet enough, and absolutely gluten-free!
Plus, they’re perfect for sharing—or hoarding, your choice.
Tips & Tricks
- Flavor Kick: Add a touch of lemon zest to the filling for a bright twist.
- Dairy-Free Option: Use vegan cream cheese and coconut cream instead of heavy cream.
- Texture Tip: Chill the cookie cups before filling for extra sturdiness.
Serving Suggestions
Plate them on a simple white platter, garnish with a sprig of mint or dust with powdered sugar. These are adorable for potlucks, tea parties, or a random Tuesday when you just need a treat.
Cheesecake Sugar Cookie Cups {Gluten-Free}
- Total Time: 32 minutes
- Yield: 12 cups 1x
- Diet: Gluten Free
Description
Crumbly gluten-free sugar cookie cups filled with creamy cheesecake and topped with fresh fruit. Easy, indulgent, and perfect for any occasion.
Ingredients
For the Sugar Cookie Cups:
- 2 cups gluten-free all-purpose flour (I love Bob’s Red Mill 1-to-1)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Toppings (Optional but fun):
- Fresh berries (strawberries, blueberries, raspberries)
- Gluten-free chocolate shavings or sprinkles
- Crushed nuts (almonds, pistachios)
Instructions
- Preheat & Prep: Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin or line with parchment liners.
- Mix the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined. Gradually add the dry ingredients to the wet, mixing until a dough forms.
- Shape the Cups: Scoop about 2 tablespoons of dough into each muffin cup. Use your fingers or the back of a spoon to press the dough into the bottom and up the sides to form a cup shape.
- Bake: Pop the cookie cups in the oven for 10–12 minutes or until the edges are lightly golden. Remove and use a spoon to reshape the center if they puff up. Cool completely.
- Prepare the Filling: While the cookie cups cool, beat the cream cheese, sugar, and vanilla in a bowl until smooth. Gradually add the heavy cream, whipping until fluffy.
- Assemble: Spoon or pipe the cheesecake filling into the cooled cookie cups. Top with your favorite berries, a drizzle of chocolate, or even a sprinkle of crushed nuts.
- Chill & Serve: Refrigerate for at least 30 minutes before serving for the best texture. Enjoy them cold or at room temperature!
Notes
Chill before serving for the best texture. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
