Mini Cheesecake Sugar Cookies
Indulge in the delightful fusion of two dessert favorites with these Mini Cheesecake Sugar Cookies! These bite-sized delights combine the tender sweetness of classic sugar cookies with a creamy, tangy cheesecake filling, making them the perfect show-stopping treat for any occasion. With a buttery cookie base baked to perfection and a luscious cream cheese topping piped into a delicate well, these cookies are as gorgeous as they are delicious. Finished with a garnish of fresh berries or your favorite fruit topping, they’re a refreshing and elegant dessert to serve at parties or enjoy as an indulgent snack. Easy to make and ready in under an hour, these chilled treats are sure to impress everyone around the table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 0.25 cup heavy whipping cream
- 1 teaspoon lemon juice
- 1 cup fresh berries or fruit topping (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the egg and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
Use the back of a small spoon or your thumb to create a shallow well in the center of each cookie.
Bake the cookies for 8-10 minutes, or until the edges are just beginning to turn golden. Remove them from the oven and cool completely on a wire rack.
Meanwhile, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth.
Add the heavy whipping cream and lemon juice to the cream cheese mixture and beat until light and fluffy.
Spoon or pipe the cheesecake filling into the cooled cookie wells, filling them generously.
Top each cookie with fresh berries or your choice of fruit topping for decoration, if desired.
Chill the assembled cookies in the refrigerator for at least 30 minutes before serving to allow the filling to set.
Serve chilled and enjoy your Mini Cheesecake Sugar Cookies!
Nutrition Facts
Calories |
4745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 569.2 g | 207% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 322.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 371 mg | 29% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
