RASPBERRY CHEESECAKE COOKIE CUPS

Raspberry Cheesecake Cookie Cups have a raspberry cheesecake filling in a bite-sized graham cracker cookie crust. These delicious cookie cups taste just like raspberry cheesecake and only take a few minutes to make!

Raspberry Cheesecake Cookie Cups are such a fun way to have a tiny, personal cheesecake in cookie form! The raspberry filling is made with fresh raspberries and cream cheese. The graham cracker cookie cups are soft and chewy and pair so well with the raspberry cheesecake. Add a fresh raspberry on top of each cookie cup and they are pretty enough to take to a party!

MAKING RASPBERRY CHEESECAKE COOKIE CUPS

These cookie cups are made by using a mini muffin pan instead of a baking sheet. This is what helps to give the cup shape that is needed to hold the filling.

You’ll want to use a cookie scoop to make sure that the cookie dough is the same amount in every muffin cup. This helps to get all of the cookies to cook at the same pace and all turn out similar.

Using a pastry bag or a sandwich bag with the corner cut off to help pipe the raspberry cheesecake filling into the cookie cups is a great way to make it easier for you and a lot less messy!

Ingredients in Raspberry Cheesecake Cookie Cups

Graham Cracker Cookie Cups

• 1 cup graham cracker crumbs
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened to room temperature
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla extract

Raspberry Cream Cheese Filling

• 8 oz. cream cheese, softened to room temperature
• 1/4 cup butter, softened to room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 pint raspberries (6 oz)

How to make Raspberry Cheesecake Cookie Cups

Preheat oven to 350°.

In a large bowl, combine graham cracker crumbs, flour, baking soda and salt.

In another bowl, beat the butter and sugars together for 2-3 minutes. Add the egg and vanilla and continue to beat for about 2-3 minutes.

Add the dry ingredients and mix just until barely combined.

Use a cookie scoop to scoop the dough into a well-greased mini muffin pan. No need to press the dough down, you will be doing that after they bake.

Bake for 7 minutes, or until the dough is just barely beginning to brown around the edges. Immediately make indentions in each cookie cup by using the back of a tablespoon (I actually use a half tablespoon). Let the cookie cups cool completely in the pan before removing them.

You can wait to make the filling until the cookie cups have cooled, or you can make the filling while they are cooling and keep it in the refrigerator until ready to use.

To make the filling, cream the butter and cream cheese together for 2-3 minutes. Add the vanilla and mix until combined. Add the powdered sugar and continue to mix until the powdered sugar is well incorporated. Add the raspberries and use the electric mixer to mix them in.

Scoop the raspberry filling into the cooled cookie cups. I like to use an icing bag with a tip, but you can use a Ziplock bag with a small hole cut in the corner to pipe out the filling. Or you can just use a small spoon and scoop it the old-fashioned way. If the cheesecake filling has been chilled for a couple of hours, it will hold it’s shape better when you pipe it in. If you want, you can add a raspberry to the top of each cookie cup. Keep in the refrigerator until ready to serve.

Raspberry Cheesecake Cookie Cups

Raspberry Cheesecake Cookie Cups have a raspberry cheesecake filling in a bite-sized graham cracker cookie crust. These delicious cookie cups taste just like raspberry cheesecake and only take a few minutes to make!

5 from 2 votes

Print Pin Rate

Course: Cookie Cups

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Servings: 24

Author: Jessica & Nellie

Ingredients

Graham Cracker Cookie Cups

• 1 cup graham cracker crumbs
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter softened to room temperature
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla extract

Raspberry Cream Cheese Filling

• 8 oz. cream cheese softened to room temperature
• 1/4 cup butter softened to room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 pint raspberries 6 oz

Instructions

• Preheat oven to 350°.
• In a large bowl, combine graham cracker crumbs, flour, baking soda and salt.
• In another bowl, beat the butter and sugars together for 2-3 minutes. Add the egg and vanilla and continue to beat for about 2-3 minutes.
• Add the dry ingredients and mix just until barely combined.
• Use a cookie scoop to scoop the dough into a well-greased mini muffin pan. No need to press the dough down, you will be doing that after they bake.
• Bake for 7 minutes, or until the dough is just barely beginning to brown around the edges. Immediately make indentions in each cookie cup by using the back of a tablespoon (I actually use a half tablespoon). Let the cookie cups cool completely in the pan before removing them.
• You can wait to make the filling until the cookie cups have cooled, or you can make the filling while they are cooling and keep it in the refrigerator until ready to use.
• To make the filling, cream the butter and cream cheese together for 2-3 minutes. Add the vanilla and mix until combined. Add the powdered sugar and continue to mix until the powdered sugar is well incorporated. Add the raspberries and use the electric mixer to mix them in.
• Scoop the raspberry filling into the cooled cookie cups. I like to use an icing bag with a tip, but you can use a Ziplock bag with a small hole cut in the corner to pipe out the filling. Or you can just use a small spoon and scoop it the old-fashioned way. If the cheesecake filling has been chilled for a couple of hours, it will hold it's shape better when you pipe it in. If you want, you can add a raspberry to the top of each cookie cup. Keep in the refrigerator until ready to serve.

Tried this recipe?Mention @familycookierecipes or tag #familycookierecipes!

How to store Raspberry Cheesecake Cookie Cups

Already filled and assembled raspberry cheesecake cookies should be stored in an airtight container or a plastic wrap covered serving platter inside of the fridge. You’ll want to keep it in a single layer so that the tops aren’t destroyed by stacking them.

CAN YOU MAKE RASPBERRY CHEESECAKE COOKIES IN ADVANCE?

You can make your cookies in advance. The cookie cups can be made up to a few days before being filled, and the filling can be made in advance and stored separately as well. Assembling the cookies more than 24 hours in advance can lead to soggy cookies.

Love cookie cups? Here are some other fun cookie cup recipes to try!

• Lemon Cream Pie Cookies
• Cherry Pie Cookies
• Banana Cream Pie Cookies
• Strawberry Cookie Cups
• Reeses Chocolate Cookie Cups
• Fudge Peanut Butter Cookie Cups
• Snickerdoodle Apple Pie Cookie Cups

Raspberry Cheesecake Cookie Cups have a raspberry cheesecake filling in a bite-sized graham cracker cookie crust. These delicious cookie cups taste just like raspberry cheesecake and only take a few minutes to make!

We hit a major milestone a few weeks ago with Baby B! First pigtails! 😉She doesn’t really love to sit still to get her hair done, so we haven’t done it too often, but it’s so fun that it’s finally long enough to get creative with.