Description
These berry lemon cheesecake cookie cups feature a soft cookie base, no-bake lemon cheesecake filling, and fresh berry topping. The perfect hand-held dessert for spring and summer.
Ingredients
For the Cookie Cups:
1 box yellow or white cake mix
2 eggs
1/3 cup melted butter
For the Lemon Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tbsp lemon zest
2 tbsp lemon juice (fresh)
1/2 tsp vanilla extract
1 cup whipped cream or whipped topping
For the Topping:
1/2 cup lemon curd
1/2 cup mixed fresh berries (raspberries, blueberries, strawberries)
Optional: mint leaves or powdered sugar for garnish
Instructions
1. Preheat oven to 350°F and lightly grease a mini muffin tin.
2. In a bowl, combine cake mix, eggs, and melted butter until a dough forms.
3. Press 1 tablespoon of dough into each muffin cup, pressing slightly up the sides.
4. Bake for 10–12 minutes. Let cool, then press centers down gently to form cups.
5. In a mixing bowl, beat cream cheese, powdered sugar, lemon zest, juice, and vanilla until smooth.
6. Fold in whipped cream or topping until light and fluffy.
7. Pipe or spoon filling into cooled cookie cups and chill for 1 hour.
8. Top each with a small spoonful of lemon curd and a few fresh berries.
9. Serve chilled. Optional: garnish with mint or powdered sugar.
Notes
Use store-bought lemon curd to save time, or make your own in advance.
You can prepare cookie cups and filling a day ahead and assemble just before serving.
Store leftovers in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 130
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: berry lemon cheesecake cookie cups, no bake lemon dessert, cookie cups