Fruit Sugar Cookie Cups are the perfect blend of sweet and cookie. A sugar cookie base and cream cheese filled, this dessert won't be passed up by your guests. Great for baby showers or bridal showers, these can be made ahead of time.
The perfect blend of fruit and cookie. Fruit Sugar Cookie Cups is basically a fruit pizza but in individual portions.
That is easy enough, wouldn't you agree?
Strawberries are coming into season here. In fact, my patch outside is about ready to start turning. We had the first strawberry of the year ripen a few days ago and as usual, I had to divide the strawberry up so every child gets a taste. It's worth it though because I love seeing the kids excited about fruit. I see a strawberry pie in our future! (Strawberry soup as well!)
Using seasonal fruit
Are you wondering if you can use any fruit you want? Yes you can! I would say blueberries would be great in this cream cheese recipe as would peaches.
If you use a fruit like peaches, be sure to use a Fruit Fresh type product on it to keep it from turning brown, like this one.
Even though I didn't use our own fruit from our garden, this recipe was delicious with store bought strawberries and raspberries. If it is wintertime, canned mandarin oranges (with the juices drained) would work well, especially if you paired it with kiwi.
The sugar cookie dough is a simple recipe and the cream cheese mixture is, well, fantastic of course. Cream cheese and powdered sugar: how could it not be fabulous?
When I made these, I found that using a muffin tin for the sugar cookie base worked great. I simply pressed the dough into the bottom of a slightly greased muffin tin.
I then used a small scoop for the cream cheese mixture. That worked perfectly. After scooping the perfect amount, it was easy to spread the mixture around.
I then added the chopped up fruit on top of the cream cheese mixture.
You will need to store this in an airtight container in the refrigerator. These sugar cookie cups last up to 48 hours in the fridge.
No, you don't! It is a no bake cream cheese mixture you will put in these cups.
Sure, you can. I like this one, because of the almost shortbread like taste and texture. It compliments the cream cheese and fruit well. But certainly, if you have a family favorite recipe, go for it!
This dessert would be great for upcoming family gatherings, picnics and BBQ's. Easy to make and looks so appealing. The fresh fruit is always a crowd favorite.
Fruit Sugar Cookie Cups
For The Sugar Cookie
- 1 cup butter , softened
- 1 egg
- ½ cup sugar
- ½ tsp vanilla
- 3 c flour
- ½ tsp baking powder
For The Cream Cheese
- 8 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 2-3 Tablespoons milk
- 1 cup Raspberries and strawberries , washed and chopped
- Mix butter, egg, sugar and vanilla
- Add in the flour and baking powder, a little at a time, stirring well
- Divide sugar cookie dough up and place in lightly greased muffin cups, spreading dough up the sides of the cups (I used my fingers)
- Bake for 8 minutes or until done (firm) at 350*
- Remove from oven and set aside to cool
- Mix cream cheese and powdered sugar in a medium bowl, using a hand mixer or stand mixer
- Add milk and blend until mixed well. If desired, you can add more powdered sugar or milk, depending on how thick you want the filling
- Add to sugar cookie cups
- Top with berries
- Refrigerate for 1 hour to firm everything up then serve. Refrigerate any leftovers