Raspberry Cheesecake Cookie Cups are made with a sugar cookie recipe that is filled with a raspberry cream cheese filling. These delicious raspberry cookie cups are so simple to make!
We love cookie cup recipes because they are are perfectly portioned for serving which makes them so easy to take to potlucks and parties. They are pretty, easy to serve and absolutely delicious too!
Raspberry Cheesecake Cookie Cups
Cookie cups are made by baking cookie dough in a mini muffin tin and then filling the little cups with some type of filling. For the base of these cookies, I used my favorite sugar cookie recipe. The raspberry filling in this recipe is made with fresh raspberries, cream cheese, powdered sugar and Cool Whip. Add a fresh raspberry on top for an easy and tasty decoration to make a beautiful dessert!
Why we think you will love this Cookie Cup with Raspberry Filling
If you need more reasons to give this sensational recipe a try, here are a few to further convince you.
- Simple ingredients. What I love about this recipe is that most of the ingredients are most likely already in your kitchen. You can whip up a batch without having to buy a bunch of extra ingredients.
- Classic cookie turned up a notch! This cookie cup is created by making a simple sugar cookie. The whipped raspberry filling is an amazing addition and turns this cookie recipe up a notch.
- Quick and easy. To make this amazing sugar cookie you need less than 30 minutes from start to finish. You can create a tasty treat in a short amount of time that will impress anyone who tries it.
Ingredients in Raspberry Cheesecake Cookie Cups
SUGAR COOKIE DOUGH:
Sugar: Can’t make cookies without sugar, right?! You will need a cup of granulated sugar.
Butter: Use 1/2 cup of softened butter to add richness and fat into the cookie dough.
Egg: You will need 1 egg to help bind the dough together well.
Vanilla extract: The higher the quality of the vanilla, the better.
Sour cream: Adding 1/3 cup of sour cream adds moisture and richness without changing the flavor of the cookies. You can use plain or vanilla Greek yogurt instead if you’d like.
Salt: Just 1/2 teaspoon of salt helps all of the other flavors to pop.
Baking soda: The baking soda is the leavening agent in the cookie dough. For best results, make sure your baking soda isn’t old or expired.
Flour: The base of the cookie dough is 2 cups of all-purpose flour.
Raspberry Cheesecake Filling Ingredients
Cream cheese: Any kind of cream cheese will work (regular, low-fat or non-fat). Make sure the cream cheese is softened to room temperature before mixing with the other ingredients.
Raspberries: You will need 2/3 cups of fresh raspberries for amazing taste.
Powdered sugar: Use 4 tablespoons of powdered sugar to sweeten up the cream cheese filling.
Cool whip: You will need 1 cup of cool whip to make the filling light and creamy.
Step by step instructions on how to make Raspberry Cheesecake Cookie Cups
Prep
Start by preheating the oven to 350° F. Then, grease a mini muffin pan with non-stick cooking spray and set aside.
Make the batter
Use an electric mixer to cream together the sugar and butter for 2-3 minutes. Add in the egg and vanilla extract and mix for 2-3 more minutes.
In a separate bowl, combine the sour cream, salt and baking soda.
Next, add the sour cream mixture to the butter mixture and beat until smooth. Add in the flour and mix just until combined.
Scoop & Bake
Proceed to scoop the dough out using a 2 TBSP cookie scoop and add to the mini muffin pan. Then, bake for 15-18 minutes, making sure they don’t start getting too brown. Immediately after removing the cookies from oven, use the back of a tablespoon to press an indentation into each cookie to create a cup. Let them cool for a few minutes and then remove from pan and cool to room temperature.
Raspberry cheesecake filling
To make the filling, mix the cream cheese, raspberries and powdered sugar using an electric handheld mixer. Beat the ingredients until smooth and then fold in the cool whip. Place the filling in the refrigerator, covered, and chill until ready to serve. Right before serving, spoon the raspberry filling into each cookie cup, top with a fresh raspberry if desired and enjoy! I have found that using a small cookie scoop makes this process super fast and easy.
RASPBERRY CHEESECAKE COOKIE CUPS
Ingredients
- 1 cup sugar
- ½ cup softened butter
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp soda
- 2 cups flour
Raspberry Filling
- 4 ounces cream cheese softened
- ⅔ cup fresh raspberries
- 4 tbsp powdered sugar
- 1 cup Cool Whip
Instructions
- Prep: Start by preheating the oven to 350°F. Grease a mini muffin pan with non-stick cooking spray and set aside.
- Cookie cups: Use an electric mixer to cream together the sugar and butter for 2-3 minutes. Add in the egg and vanilla extract and mix for 2-3 more minutes.In a separate bowl, combine the sour cream, salt and baking soda. Next, add the sour cream mixture to the butter mixture and beat until smooth. Add in the flour and mix just until combined.
- Bake: Proceed to scoop the dough out using a 2 TBSP cookie scoop and add to the mini muffin pan. Bake for 15-18 minutes, making sure they don't start getting too brown. Immediately after removing the cookies from oven, use the back of a table spoon to press an indentation into each cookie to create a cup. Let them cool for a few minutes and then remove from pan and cool to room temperature.
- Raspberry filling: To make the filling, mix the cream cheese, raspberries and powdered sugar using an electric handheld mixer. Beat the ingredients until smooth and then fold in the cool whip. Place the filling in the refrigerator, covered, and chill until ready to serve. Right before serving, spoon the raspberry filling into each cookie cup, top with a fresh raspberry if desired and enjoy!
Nutrition
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How do you store raspberry cheesecake cookie cups?
Let your filled sugar cookies sit out for an hour or two to help the filling solidify. Place them in an airtight container and then lay a cut piece of parchment paper over the top before laying more cookies on top. They can last this way up to 1 week.
Can I freeze raspberry cheesecake cookie cups?
Yes and no! The cookies freeze well, but the filling does not. After the cookie cups have cooled completely, put them into an airtight container and freeze for up to 3 months. When you are ready to enjoy the cookies, put them on the counter at room temperature for an hour or so and then add the filling.
CAN YOU REPLACE THE COOL WHIP IN THE RASPBERRY CHEESECAKE FILLING?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed in with the other ingredients. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
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Raspberry Cheesecake Cookie Cups are made with a sugar cookie recipe that is filled with a raspberry cream cheese filling. These delicious raspberry cookie cups are so simple to make!
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