Fruit Cheesecake Sugar Cookie Cups

By srumbel

These Fruit Cheesecake Sugar Cookie Cups are fresh, fruity and totally perfect for spring! Easter dessert maybe? The combination of moist and chewy sugar cookie, smooth no-bake cheesecake and fresh fruit is such a wonderful mix of taste and texture. I want them all to myself!
from lifeloveandsugar.com

Ingredients

• Cookie Cups
• 3/4 cups butter
• 1 cup Zulka sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• Cheesecake Filling and Topping
• 12 oz cream cheese, room temperature
• 1 3/4 cup powdered sugar
• 1 1/2 tsp vanilla extract
• assortment of chopped fresh fruit

Preparation

Step 1

1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake at for 10-12 minutes.
7. Remove from oven and allow to cool for a about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
8. Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.
9. Pipe or scoop cheesecake filling into cookie cups.
10. Top with assorted fresh fruit.
11. Store in refrigerator.