Raspberry Cheesecake Cookie Cups

Need a quick, easy and cute dessert for Valentine’s Day? Get ready to wow your family and loved ones with these Raspberry Cheesecake Cookie Cups filled with layers of amazing flavors.

Why You’ll Love These Raspberry Cheesecake Cookie Cups

A chewy cookie cup with raspberry topping and a creamy no bake cheesecake filling- what’s not to love?

• Mini dessert – Mini desserts are just more fun! Great for taking to parties or gifting to friends and family.
• Perfect sweet treat for Valentine’s Day – If homemade gifts are your thing, this easy recipe is sure to win over any heart.
• Make them your own – Change up the sprinkles, flavors or toppings for any holiday or to your liking.

Ingredients

You  might just have all of the simple ingredients needed to make these Raspberry Cheesecake Cookie Cups already in your kitchen!

Cookie Dough:

• Flour – all purpose flour is the base for the cookie dough.
• Leaveners – We use both baking powder and baking soda to make sure we get a soft and chewy cookie texture.
• Salt – If you are using salted butter, you can  omit the extra salt here. 
• Butter – I always use unsalted butter when baking so that I can control the salt content in the recipe. Use it at room temperature.
• Granulated sugar – We need something to sweeten the dough, and plain white sugar is perfect for that.
• Eggs – It’s always best to use room temperature eggs when baking.
• Vanilla extract – To add a little warmth and flavor to our dough, we use a splash of vanilla extract.

Cheesecake filling:

• Cream cheese – Make sure to use real cream cheese, not cream cheese spread. Remove cream cheese from fridge 30 minutes before using to ensure it is properly softened.
• Confectioners’ sugar – Also known as powdered sugar, this is the perfect way to sweeten out no bake cheesecake filling.
• Orange – We will use both orange zest and orange juice. My favorite flavor combination is citrus and berries!
• Whipping cream – This is how we get that gloriously light and fluffy texture for our cheesecake filling.
• Raspberry jam – I prefer to use seedless jam, but any flavor or texture of jam will work.

Variations

There are plenty of ways to make these raspberry cheesecake cookie cups your own. Here are a few suggestions.

• Toppings – Instead of colored sugar, you could top these cups with fresh raspberries, sprinkles, chopped white chocolate chips, raspberry sauce or crushed graham crackers.
• Jam – You can use any flavor of jam you’d like. Strawberry jam would be perfect for strawberry cheesecake cookie cups.
• Fresh fruit – Instead of using jam, you could put fresh fruit in the bottom of your cups. Fresh berries like fresh raspberry, strawberries or blueberries would be perfect.
• Citrus – Instead of using orange, try using lemon juice or even lime juice. Both would complement these raspberry cookies nicely.
• Store-bought cookie dough – If you’re short on time, you can still achieve soft cookies with pre made dough! Follow the same process for the cookie base.

How to Make Raspberry Cheesecake Cups

You are going to love how easy it is to make this fun Valentine’s Day treat!

1. Prepare oven and muffin tin. Preheat oven and grease a regular sized muffin tin with shortening.
2. Dry ingredients. In a medium bowl whisk together flour, baking powder, baking soda, and salt, set aside.
3. Wet ingredients. Beat butter and sugar until light and fluffy; add eggs one at the time, add vanilla extract and mix well.
4. Combine. Add flour mixture and mix until well combined.
5. Add dough to muffin tin. Scoop equal amounts of cookie dough balls into muffin tin.
6. Bake. Bake the cookies until golden brown. Remove from the oven and make a dent the center of each cookie with the end of a rolling pin or a small jar.
7. Cool completely. Let the cookies cool completely in the muffin tin before removing. Once cooled, use a sharp knife to carefully loosen the cookie cups.
8. Cream cheese filling. In a medium bowl, beat cream cheese, confectioners’ sugar, orange zest, and orange juice until no lumps are left. Add whipping cream and beat until thick and creamy. 
9. Add filling to piping bag. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
10. Add filling to cookie cups. Fill cookie cups with dollop of raspberry jam, pipe the cheesecake filling into each cup. If desired, sprinkle some red and pink colored sugar.

Storage and Freezing

How to Store

Unfilled cookie cups keep well at room temperature for up to 7 days in an airtight container. Cheesecake filling keeps well in the refrigerator for up to 5 days, also in an air-tight container.

Can I Freeze Raspberry Cheesecake Cookie Cups?

You can, however they will thaw quite soggy. For best results, I would highly recommend freezing each element of this raspberry cheesecake cookie recipe separately. 

Make Ahead

This a great recipe to make a few days before serving it. The cookie cups keep well at room temperature for up to 7 days and the cheesecake filling for up to 5 days in the refrigerator.

You can make them during the weekend and assemble them just before serving.

More Fun Valentine’s Day Recipes

All the pinks and reds, these Valentine’s Day treats are just what your valentine wants this year.

Candy

Cupid Chow

5 from 5 votes

Cakes + Cupcakes

Peek-a-Boo Pound Cake

5 from 2 votes

Cookies

Jammie Dodger Cookies (Linzer Cookies)

4.15 from 14 votes

Raspberry Cheesecake Cookie Cups

4.50 from 14 votes

A delicious chewy sugar cookie filled with a dollop of raspberry jam. Topped with a silky no-bake orange flavored cheesecake.

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Servings: 12

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Equipment

• Whisk
• Muffin Tin

Ingredients

Cookie Dough:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter , at room temperature
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract

Cheesecake filling:

• 4 ounces cream cheese , at room temperature
• 1/2 cup confectioners’ sugar
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1/2 cup whipping cream
• 3/4 cup raspberry jam
• If desired , red and pink colored sugar

Instructions

• Preheat oven to 350F. Grease 1 regular sized muffin tin with shortening.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt, set aside.
• Beat butter and sugar until light and fluffy (2-3 minutes); add eggs one at the time, add vanilla extract and mix well.
• Add flour mixture and mix until well combined.
• Scoop equal amounts of dough into muffin tin.
• Bake for 25 minutes. Remove from the oven and make a dent with the end of a rolling pin or a small jar.
• Let the cookies cool completely in the muffin tin before removing. Once cooled, use a sharp knife to carefully loosen the cookie cups.
• Cheesecake Filling: In a medium bowl, beat cream cheese, confectioners’ sugar, orange zest, and orange juice until no lumps are left. Add whipping cream and beat for another 4 to 5 minutes, or until thick and creamy. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
• Fill cookie cups with 1 tablespoon of raspberry jam, pipe the cheesecake filling into each cup. If desired, sprinkle some red and pink colored sugar.
• Notes:
• Unfilled cookie cups keep well at room temperature for up to 7 days.
• Cheesecake filling keeps well in the refrigerator for up to 5 days.
• If you tried this recipe, come back and let us know how it was!

Nutrition

Calories: 404 kcal, Carbohydrates: 45 g, Protein: 4 g, Fat: 23 g, Saturated Fat: 14 g, Cholesterol: 92 mg, Sodium: 330 mg, Potassium: 147 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 791 IU, Vitamin C: 4 mg, Calcium: 61 mg, Iron: 1 mg

Author: Lizet Flores de Bowen

Calories: 404

Course: Dessert

Cuisine: American

Keyword: cheesecake sugar cookie cups, sugar cookie cups

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