Celebrate the spring and summer seasons with these easy, tasty cheesecake cups! Luscious, no-bake cheesecake tops chewy sugar cookie cups that are loaded with fresh fruit.
Ingredients
2 pkgs (24 count per pkg, or 48 total) refrigerated sugar cookies, room temperature
1 (8 oz) pkg reduced fat cream cheese, room temperature
¼ cup sugar
1 tsp vanilla extract
1 (8 oz) tub Cool Whip Free, thawed
Fresh fruit (I used blackberries, strawberries, mango, peaches, and mandarin oranges, but feel free to use whatever you prefer/whatever is in season)
Instructions
Preheat oven to 350 degrees F. VERY LIBERALLY grease 2 12-cavity standard-sized muffin tins with cooking spray and set them aside.
Take two pre-portioned squares of sugar cookie dough and smash them together. Press them in the bottom and up the sides of a greased muffin cavity to form a cup of dough. Repeat with the remaining dough until all 24 cavities are filled.
Bake for approx. 10-12 minutes or until edges are golden brown and the centers are just about set. Remove from the oven and cool in the pans for about 10 minutes. While the cookies cool in the pan, use the handle of a wooden spoon to gently create an indentation in the center of the cookie cup. This "well" will be used to put the cheesecake later.
Very gently run a knife along the edge of each cookie cup and lift each cup out of the cavity. Place on a wire rack to cool completely.
Meanwhile, in a large bowl, beat together the cream cheese, sugar and vanilla with a handheld mixer until creamy. Fold in the Cool Whip gently to combine.
Spoon the cheesecake mixture into each of the cookie "wells". Likewise, you could also pipe the cheesecake filling in if you'd like. Top each cheesecake cup with fresh fruit as desired. I garnished mine with lime zest, but feel free to garnish yours with leaves of mint, lemon zest, or orange zest. Serve immediately.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=6578