{"id":3839,"date":"2016-06-16T06:30:06","date_gmt":"2016-06-16T11:30:06","guid":{"rendered":"http:\/\/livewellbakeoften.com\/?p=3839"},"modified":"2018-06-11T13:35:48","modified_gmt":"2018-06-11T18:35:48","slug":"lemon-berry-cheesecake-sugar-cookie-cups","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/lemon-berry-cheesecake-sugar-cookie-cups\/","title":{"rendered":"Lemon Berry Cheesecake Sugar Cookie Cups"},"content":{"rendered":"

Sugar cookie cups filled with a no-bake lemon cream cheese filling and topped with fresh berries.  These Lemon Berry Cheesecake Sugar Cookie Cups make the perfect summer dessert!<\/em><\/p>\n

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I think I’m on a mini dessert kick.  First this mini pineapple upside down cake recipe<\/a> and then these salted caramel brownie bites<\/a>.  I’m sorry, I just can’t help myself.  There’s just something about mini desserts that make them so much better.  Maybe it’s because you can eat more?<\/p>\n

I’ve had the idea for these little cookie cups for a while now and figured with 4th of July just around the corner, it would be the perfect time to share this adorable dessert with you all!<\/p>\n

\"Sugar<\/p>\n

If you’re not familiar with cookie cups, they’re just like a cookie.  A little crunchy on the outside, soft on the inside, and they make the perfect base for just about any frosting or filling.  For today’s recipe, I went with a sugar cookie cup because I thought they would pair perfectly with the lemon cream cheese filling and fresh berries.<\/p>\n

If you’re a little short on time, you can use store-bought sugar cookie dough.  But I promise that this sugar cookie base is one of the easiest cookie recipes you will ever make.  Since we’re baking these cookie cups in a mini muffin pan, the cookies won’t spread like they might if you baked them on a cookie sheet.  So, there’s no dough chilling required for this recipe.<\/p>\n

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Once you remove the cookie cups from the oven, you’ll press in the center of each one with the bottom of a measuring teaspoon.  It makes the perfect spot to fill each cookie cup up with a good amount of the no-bake lemon cheesecake filling.  Which by the way, is good enough to just eat with a spoon.<\/p>\n

For the topping, I used fresh raspberries and blueberries.  You can easily just use one berry or choose another berry that you love too.  I plan to make some more of these for 4th of July because they’re just so darn cute!<\/p>\n

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Lemon Berry Cheesecake Sugar Cookie Cups<\/h2>\n