Cheesecake Cookie Cups (gluten-free, whole wheat, all-purpose flour options)

These cheesecake cookie cups have a sugar cookie crust and a delicious white chocolate cream cheese filling. Can be made with gluten-free, whole wheat or all-purpose flour.

Here’s something fun for Easter! Like I’ve said in pretty much every recipe of mine that contains a crust, I’m all about cookie crusts. If it’s not sweet, I don’t see the point.

So these cheesecake cups consist of a nice, thick, soft and chewy sugar cookie crust. They’re delicious enough to eat on their own!

And on top, you’ve got a magical combination of cream cheese, white chocolate and Greek yogurt. Whenever I make this kind of filling, I normally eat half of it before it even makes it to the cooled crusts. SO good!

When you first mix it together, it’ll be a bit runny, but a little chilling firms it up enough that you can pipe it. I like to keep things simple and just dolloped it in the cookie cups.

The lemon zest and extract add just the right amount of zing to the crusts but can be omitted if you’re not big on lemon.

I’ve also made these cheesecake cookie cups with almond extract, and they were just as delicious. I can’t wait to try an almond and cherry (or peach, apricot, or basically any stone fruit) version! I first paired cherries with almond extract in these gluten-free mini cherry pies, and since then, I’ve added almond extract to almost all my stone fruit desserts.

I’ve made cookie cups in the past that had a regular no-bake cheesecake fillin,g and the crusts became a bit soggy on the next day. That’s not a problem with this recipe! The cookie cups are a bit softer on the second and third days, but they’re definitely not soggy.

If you’d like to make these in advance, I recommend making the crusts and filling a day or two beforehand and assembling them on the day of serving. If they’re going to be sitting outside for several hours, I recommend refrigerating the assembled cookie cups for a few hours first. I wish you luck in not sneaking too many while they chill! These cheesecake cookies are also great made in advance.

Unfortunately, I don’t have a grain-free version of these (and I’m not sure if it’s even possible to replicate the same chewy texture), but these low-carb lemon sugar cookie cups are grain-free and look amazing!

I hope you’ll enjoy these cookie cups if you try them! If you do, I’d love to hear your thoughts below in the comments. Thanks! :)

Cheesecake Cookie Cups (gluten-free, whole wheat, all-purpose flour options)

Author Erin Dooner

Course Dessert

Cuisine American

Servings 12

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 2 hours hrs

These cheesecake cookie cups have a sugar cookie crust and a delicious white chocolate cream cheese filling. Can be made with gluten-free, whole wheat or all-purpose flour.

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Ingredients

For the sugar cookie cups:

• ▢ 1 1/2 cups (188 grams) flour see notes
• ▢ 1/2 teaspoon salt
• ▢ 1/8 teaspoon baking soda
• ▢ 5 tablespoons (70 grams) unsalted butter softened
• ▢ 3/4 cup (150 grams) raw sugar or granulated sugar
• ▢ 2 teaspoons lemon zest
• ▢ 1 1/2 teaspoons lemon extract
• ▢ 1 large egg 50 grams, out of shell, room temperature

For the filling:

• ▢ 6 ounces (170 grams) full-fat cream cheese
• ▢ 3/4 cup (128 grams) white chocolate chips or chopped white chocolate, melted
• ▢ 6 tablespoons plain Greek yogurt
• ▢ berries rinsed and very well dried

For the gluten-free flour blend:

• ▢ 1 cup (140 grams) white rice flour
• ▢ 1/3 cup (51 grams) potato starch
• ▢ 2 tablespoons + 2 teaspoons (20 grams) tapioca flour or starch
• ▢ 1/2 teaspoon xanthan gum

Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray or grease with butter.
• In a medium mixing bowl, stir together the flour, salt and baking soda. Set aside.
  1 1/2 cups (188 grams) flour, 1/2 teaspoon salt, 1/8 teaspoon baking soda
• In a large mixing bowl using a stand mixer or electric hand mixer, beat the butter and sugar at medium speed until well combined. Beat in the lemon zest, lemon extract and egg and beat until incorporated. Gradually add in the flour mixture on low speed. Beat just until combined.
  5 tablespoons (70 grams) unsalted butter, 3/4 cup (150 grams) raw sugar, 2 teaspoons lemon zest, 1 1/2 teaspoons lemon extract, 1 large egg
• Form the dough into 1 1/2″ balls and press over the bottom and 4/5 of the way up the sides of each cup.
• Bake the all-purpose version for 11-13 minutes and the gluten-free version for 14-16 minutes or until lightly browned. The crust may puff up quite a bit while baking.
  1 cup (140 grams) white rice flour, 1/3 cup (51 grams) potato starch, 2 tablespoons + 2 teaspoons (20 grams) tapioca flour, 1/2 teaspoon xanthan gum
• After removing the pan from the oven, use a shot glass to press the crusts down a bit to make more of an indentation for the filling. Let the cookie cups cool for 10 minutes in the pan and then use a knife to help dislodge them from the pan. The bottoms of the cookie cups will be very soft but will harden as they cool. Let the cookie cups cool completely, about 30 minutes, before filling.
• To prepare the filling, beat the cream cheese at medium speed until fluffy.
  6 ounces (170 grams) full-fat cream cheese
• Beat in the melted white chocolate and once well combined, stir in the Greek yogurt. The mixture will be quite thin. Refrigerate for about 30-60 minutes or until firm.
  3/4 cup (128 grams) white chocolate chips, 6 tablespoons plain Greek yogurt
• Spoon 2 tablespoons of filling into each cup. Decorate with berries and serve or refrigerate first for 2 hours for a firmer filling.
  berries
• If making these in advance, add the berries the day of serving. The crusts get a bit softer after a day in the refrigerator, but not at all soggy. Refrigerate in an airtight container.

Notes

• For the flour you can use, all-purpose flour, white whole wheat flour or the gluten-free flour blend listed in the recipe.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional value shown is for the all-purpose flour version.
• Source: My post on My Baking Addiction – Berry Cookie Cups.

Nutrition

Calories: 269kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 43mgSodium: 172mgPotassium: 89mgFiber: 0.5gSugar: 20gVitamin A: 360IUVitamin C: 0.5mgCalcium: 52mgIron: 1mgNet Carbs: 32

Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤