Enjoy a bite-sized treat with these raspberry cheesecake cookie cups.

These chewy sugar cookie cups are filled with a luscious cream cheese filling and topped with fresh raspberries.

RASPBERRY CHEESECAKE COOKIE CUPS

These raspberry cream cheese cookie cups are fancy enough to serve at a bridal or baby shower, but easy enough to share at a potluck or picnic gathering.

These are so good, it's one of my new favorite desserts.

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INGREDIENTS NEEDED FOR RASPBERRY CHEESECAKE COOKIE CUPS

butter, softened
sugar
eggs
vanilla extract
almond extract
all-purpose flour
salt
baking soda
cream cheese
heavy cream
raspberries

Notes:
For the butter - I always use salted butter. If you prefer unsalted butter, add 1/4 tsp more salt.

I love these cookie cups with raspberries, but you can use any fresh fruit you like. Strawberries, blueberries, blackberries, bananas, kiwi, etc. Or try a combination of fruits.

You could also add a dollop of raspberry jam if you like.

HELPFUL KITCHEN TOOLS

For larger cookie cups, try using a regular muffin pan.

HOW TO MAKE RASPBERRY CHEESECAKE COOKIE CUPS

These raspberry cheesecake cookie cups are easy to make. I encourage you to try them as soon as possible. Make sure to pin it, so you can find the recipe whenever you want to make them.

MAKING THE SUGAR COOKIE CUPS

Let's get started with the cookie base.

If you'd like to save a bit of time, you can use a store-bought cookie dough.

But I'm partial to this homemade sugar cookie recipe. It's so good and it's easy to make.

Make sure you start with softened butter. Add the butter and sugar to a large mixing bowl. Cream butter and sugar together until fully incorporated.

Add the eggs, vanilla and almond extract to the butter mixture.

Mix well. Add the dry ingredients (flour, salt and baking soda). Mix just until combined.

Grease the mini muffin tin really well. Roll the dough into small balls. Place the cookie dough balls into the greased pan.

Bake at 375 for 8-9 min. Once the cookies begin to form cracks they are done. The bottoms will be just starting to turn golden brown. Don't overbake or you won't have a chewy cookie.

Remove from oven.

Create an indent in the center of each cookie while they are still warm. You can use a round measuring spoon to do this. I used the end of my lemon juicer tool. Find something around your kitchen that will work.

Remove from pan, place on a cooling rack and let cool.

MAKING THE CREAMY CHEESECAKE FILLING

Now let's make the cheesecake filling.

Begin with softened cream cheese to avoid lumps. Leave it out for an hour or microwave it until it's soft and spreadable. (about 20-30 seconds)

Note: I ended up only using half of the cream cheese mixture. I've adjusted the recipe so that you don't have a lot of extra. However the pictures reflect the larger amount of filling. It's the same process, you will just have less ingredients.

Mix together the cream cheese and sugar in a medium bowl until smooth.

Add the cream and mix on high for 2 minutes until it's light and creamy.

Stir in vanilla extract.

Add a small spoonful into the cavity of each cookie cup. You could get fancy and pipe the filling into the cookie cups with a pastry bag.

Top with raspberries!

Enjoy these easy raspberry cheesecake cookie cups.

HOW TO STORE RASPBERRY CHEESECAKE COOKIE CUPS

Store assembled cookie cups in the refrigerator.

If you want to make them ahead and assemble them later, the cookies can be stored at room temperature (air-tight container) and the cheesecake filling should be stored in the fridge.

MORE COOKIE RECIPES

MORE RASPBERRY DESSERTS & RECIPES

Don't forget to pin it!!