Sugar Cookie Cups Filled with Creamy Cheesecake and Fruit

My easy cheesecake bites consist of a simple, no-bake cheesecake nestled in crisp sugar cookie cups. They take just 1 hour to make completely from scratch. Recipe: https://sugarspunrun.com/cheesecake-b... Ingredients Sugar Cookie Cups 1 cup unsalted butter, softened (226g) 1 cup granulated sugar (200g) 1 1/2 teaspoons vanilla extract 1 large egg, room temperature preferred 2 ½ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon salt Cheesecake Bites Filling 4 oz cream cheese, softened (use brick-style cream cheese, not the spreadable kind found in tubs) (113g) ¼ cup powdered sugar (35g) 1 Tablespoon sour cream ¼ teaspoon vanilla extract ⅓ cup heavy cream, very cold (80ml) Sliced fruit/berries, for topping Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mini muffin tin (Affiliate Link): https://amzn.to/3pQbAAe Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Electric mixer (Affiliate Link): https://amzn.to/2YIypJy 1 ½ Tablespoon cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI Instructions 00:00 Introduction Sugar Cookie Cups 00:21 Preheat oven to 350F (175C) and spray a 24-count mini muffin pan with baking spray (alternatively lightly grease and flour or use mini muffin liners). 00:24 In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until creamy and well-combined. 00:48 Add vanilla extract and egg and stir well. 01:01 In a separate bowl, whisk together flour, baking powder, and salt. 01:13 With mixer on low-speed, gradually add flour mixture to butter mixture, stirring just until combined. 01:28 Scoop dough by level 1 ½ Tablespoon and drop into mini muffin pan (see note). Use the back of a rounded teaspoon (I like to use my ½ Tbsp measuring spoon) and make an indent halfway down into the sugar cookie dough. If dough sticks to spoon, run spoon under cool water first. 02:52 Bake in center rack of 350F (175C) oven for 15 minutes or until edges are just beginning to turn light golden brown. 03:09 Immediately use the back of a (clean) rounded teaspoon (or ½ Tbsp) and re-indent the cookie cups, pressing at least halfway down. 03:37 Allow cookie cups to cool in pan for at least 20 minutes, then to remove, gently twist in the pan and lift out to a cooling rack to cool completely before preparing your cheesecake filling. Cheesecake Bites Filling 03:57 Combine cream cheese and powdered sugar and stir together until smooth and creamy. 04:20 Add sour cream and vanilla extract, stir well. 04:30 Pour cold cream into a separate bowl (preferably glass or metal) and use an electric mixer to beat on high speed until stiff peaks form (mixture will be thick and fluffy like whipped topping). 04:45 Gently fold whipped cream into cream cheese mixture by hand, stirring until completely incorporated and smooth (don’t over-mix). 04:56 Spoon or pipe cheesecake filling into sugar cookie cups. Add fruit topping just before serving. Enjoy! Notes Servings This dough actually makes slightly more than is needed for a 24-count muffin tin. You’ll have enough to make about 27 cheesecake bites. Typically I just discard the extra dough, but you can absolutely bake and fill them instead, just note that if you bake only 3 or so sugar cookie cups at a time you will need less time in the oven. Storing These will keep in an airtight container in the refrigerator for up to 3 days. For best results I do not recommend adding any fruit toppings until shortly before serving. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/