Cheesecake Sugar Cookie Cups

Our recipe for Cheesecake Sugar Cookie Cups makes fun little desserts to share with friends and neighbors or to dress up a dessert bar or afternoon tea party.

Cheesecake Sugar Cookie Cups

Ingredients

• 12 Keebler Tart Shells (#1422), or 12 sugar cookie dough pucks (#1165)
• Choice of berries, or other fruit toppings: blueberries, strawberries, raspberries, mixed berries

For the No Bake Cheesecake Filling:

• 8 oz cream cheese
• ½ cup sugar
• 1 tsp vanilla (#6702)
• 1 cup whipped dream whip (#1952)

Instructions: 

1. Preheat your oven to 350 degrees.
2. If using cookie dough: 1 scoop of cookie dough into a greased muffin tin. Press into the bottom and up the sides about â…” of the way, to create a little bowl. Bake for about 16-18 minutes until the edges just start to turn a golden brown color. Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they’d fall out) 
3. While they are cooling, beat cream cheese until smooth. 
4. Add in the sugar and vanilla and beat for about 2-3 minutes until creamy.
5. Fold in the whipped cream.
6. Spoon cheesecake filling (or pipe it) into each cookie top. Keebler Tart shells are ready to use!
7. Top with your choice of mixed fruit. 

Store uneaten cheesecake cups in the fridge for up to 3 or 4 days.
Serves: 12

Adapted From: <http://lmld.org/2016/05/06/cheesecake-sugar-cookiecups/>

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