Sugar Cookie Cups

Sugar cookie fruit cups are an easy way to transform refrigerated cookie dough into bite-sized desserts perfect for any occasion. With a soft sugar cookie base, creamy no-bake cheesecake filling, and fresh fruit on top, these mini treats are just as pretty as they are delicious.

I’ve made these fruit cookie cups a few times now, and after playing with the recipe a few times, I ended up adding a little extra cream cheese to the filling. It was a good call. The result is a rich, smooth filling that pairs perfectly with the soft sugar cookie crust and fresh fruit on top.

And while presentation isn’t everything, this is one of those easy dessert recipes that looks super pretty on a tray. Great for parties, brunch, or when you want a dessert that feels a little special but doesn’t take a ton of effort.

What You Need to Make Sugar Cookie Cups

• 1 roll (16.5 oz) refrigerated sugar cookie dough
• 1 brick (8 oz) cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• Pinch of salt
• Fresh fruit (strawberries, blackberries, blueberries, kiwi), washed, peeled if needed, and cut into bite-sized pieces
• Additional powdered sugar for dusting (optional)

• You can also fill these with buttercream frosting, Nutella, no bake dips like chocolate chip dip or marshmallow fruit dip, or if serving immediately, try a mini scoop of vanilla ice cream!

How to Make Sugar Cookie Cups in a Muffin Tin

Preheat your oven to 350°F and grease a regular-size muffin tin (12 cups) with nonstick spray. Set aside.

Let the sugar cookie dough sit out for about 20 minutes to soften slightly. Use a sharp knife to cut it into 12 slices, about 1 inch thick.

Press each slice into the bottom of a muffin cup and use a tart shaper (or the back of a spoon) to press the dough up the sides and form a cup shape.

I find that the round piece of a tart shaper works great, you can buy one here for future use if you do not have one. Or, you can simply use a spoon, just do not make it overly thin when pressing.

Bake for 10 to 12 minutes, or until the edges are golden brown.

Let them cool completely in the pan before removing them.

In a medium bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and a pinch of salt. Beat again until the filling is creamy and fluffy.

Spoon the no bake cream cheese filling into the cooled sugar cookie cups and smooth out the tops with a spoon.

Add a mix of fresh fruit on top of each one and chill in the fridge for about an hour before serving.

Dust with powdered sugar just before serving if you want a little extra finish.

Storage:

These cookie cups should be stored in the refrigerator in an airtight container. They’re best enjoyed within 2 days so the cookie base stays soft but not soggy.

If stacking, place parchment or wax paper between layers to keep the fruit and filling from smudging.

Perfect Dessert for Pool Parties, Picnics, and July 4th

These are perfect for summer pool parties, casual get-togethers, picnics, July 4th celebrations, or even Father’s Day dessert tables. You can switch up the fruit to match what’s in season, think fresh peaches in summer or mandarin oranges in winter.

Just take note the kind of fruit you use could have different shelf life or leak moisture.

If you’re as into cookie recipes as I am, don’t miss a few other fun ones I’ve shared. These Lofthouse-style cookie cake pops are super cute and perfect for parties, and my 2-ingredient Nutella cookies are one of the easiest desserts you’ll ever make.

And if you haven’t tried the TikTok chocolate chip cookie recipe yet, it’s definitely worth a batch.