Imagine biting into a perfectly crisp cookie shell that cradles a creamy, tangy lemon cheesecake filling - a dessert so irresistible, it'll have your guests begging for the recipe! These Lemon Cheesecake Cookie Cups are not just a treat; they're a miniature masterpiece that combines the comforting warmth of a classic cookie with the zesty brightness of lemon cheesecake. Whether you're hosting a dinner party or craving a sweet afternoon pick-me-up, these delightful little cups are guaranteed to elevate your dessert game and leave everyone wanting more.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookie cups
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin with non-stick cooking spray.
- In a medium mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- Gradually mix in the all-purpose flour until a soft cookie dough forms, being careful not to overmix.
- Take small portions of the cookie dough and press them into the bottom and up the sides of each mini muffin cup, creating a thin cookie shell.
- Bake the cookie shells for 10-12 minutes until the edges are lightly golden. Remove from oven and let cool for 5 minutes.
- While cookie shells are cooling, prepare the cheesecake filling by beating cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
- Use the back of a spoon to gently press down the center of each cookie cup to create more space for filling.
- Carefully spoon the lemon cheesecake filling into each cooled cookie cup, filling almost to the top.
- Refrigerate the cookie cups for at least 1 hour to set the filling and allow flavors to meld together.
- Before serving, optionally garnish with additional lemon zest or a small mint leaf for decoration.
Tips
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining cookie dough, mix just until ingredients are incorporated to keep the texture light and tender.
- Create Even Cookie Shells: Use the back of a spoon or your fingers to press the cookie dough evenly into the mini muffin tin for consistent baking.
- Cooling is Key: Let cookie shells cool completely before adding cheesecake filling to prevent melting and maintain structure.
- Zest Matters: Use fresh lemon zest for the most vibrant, natural lemon flavor in your cheesecake filling.
- Chill for Best Results: Refrigerating the cookie cups allows flavors to develop and helps the filling set perfectly.
- Make Ahead: These cookie cups can be prepared a day in advance, making them perfect for entertaining.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
