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!
Raspberry Cheesecake Cookie Cups
These delicious raspberry cheesecake cookie cups are perfect for spring!
Ingredients
- one 17.5 oz package dry sugar cookie mix
- 3 TBSP flour
- 1 stick butter, softened
- 1 egg (check your specific package to make sure)
- 1 cup raspberries + extra raspberries for the top
- 1/2 cup water
- 8 oz cream cheese, softened
- 1/4 cup butter (1/2 stick), softened
- 1 cups powdered sugar
Instructions
- Make cookie dough according to package directions. (My package said add one stick of softened butter, one egg, and 3 TBSP flour.)
- Preheat oven to 350°.
- Spray a mini muffin tin with spray oil.
- Roll out individual balls of dough, about 1-2 TBSP of dough in each ball.
- Place one dough ball in each cavity of mini muffin tin.
- Press down on the ball and press out to make a cup.
- Cook for about 10 minutes and check for done-ness.
- Cook for another 5 minutes. If done, remove from oven.
- Dough will reform while cooking, so upon removing the cookie cups, use a round teaspoon to make indentions in cookie cups.
- While cookie cups are cooking and cooling, make the filling.
- On the stovetop, combine 1 cup raspberries and 1/2 cup water and bring to a boil.
- Turn down to low and let simmer for about 20 minutes.
- 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.
- Cream together cream cheese, butter, and raspberry mixture.
- Slowly mix in powdered sugar.
- Fill a pastry bag or sandwich bag with icing, cut off a small corner, and fill each cooled cup with icing.
- Top with raspberries and enjoy!
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Chinazor
Thursday 26th of March 2020
This looks amazing and I totally love it. Can I use strawberries instead?