Need a quick, easy and cute dessert for Valentine’s Day? Get ready to wow your family and loved ones with these sugar cookie cups filled with layers of amazing flavors.
A delicious chewy sugar cookie filled with a dollop of raspberry jam. Topped with a silky no-bake orange flavored cheesecake.
Valentine’s Day is just around the corner, and if you are like me, you are looking for an easy, but delicious dessert.
I’m all about easy baking, but big flavors. And these cookie cups are just that.
Start with your favorite sugar cookie dough, if you don’t have one, I’m sharing mine with you. But you can even use store-bought cookie dough.
If you are making the dough from scratch, remove butter and eggs from the fridge 30 minutes before using.
Get your muffin pan out and grease it well with vegetable shortening. This will help the cookie cups to come out nicely without breaking into little pieces.
I used a regular muffin pan, if you want smaller, bite size cookie cups, use a mini muffin pan (12 regular cookie cups will produce 36 mini cookie cups) and adjust the baking time (10 to 12 minutes).
This dough is a soft sugar cookie dough, buttery and chewy. A delicious base for this dessert!
I always find it easier to bake when I have all my ingredients measured out first. So, start by measuring all your dry ingredients in a small bowl and give it a whisk (sugar goes with the butter!).
In a bigger bowl cream butter and sugar with an electric mixer. This will take about 2 – 3 minutes. Then add the eggs one at the time and a splash of vanilla.
To this butter mixture add the flour and keep mixing (you can do this with an electric mixer or use a wooden spoon).
To fill the muffin pan, you can use a spoon or a cookie scoop. Try to divide it evenly and bake!
As soon as they are done baking, make a dent with the end part of a rolling pin, a small glass or jar.
- Remove butter and eggs from fridge 30 minutes before using.
- Grease muffin tins with vegetable shortening.
- While cookies cups are hot, make a dent.
- Cool cookies completely before removing from tin.
The filling is my favorite flavor combination: raspberry and orange.
While the cookie dough is in the oven, make the cheesecake filling.
This is a no-bake cheesecake. It’s creamy, light, smooth and sets up nicely in the refrigerator.
Use real cream cheese at room temperature. And make sure to beat it until creamy before adding whipping cream.
I used a hand mixer and it took about 4 to 5 minutes to make it light and fluffy after I added the whipping cream. If you are using a stand mixer, check it after 2 to 3 minutes. You want a creamy and thick consistency.
- Use real cream cheese, not cream cheese spread.
- Remove cream cheese from fridge 30 minutes before using.
- Zest orange before cutting to use the juice.
- Keep whipping cream chilled.
To remove the cookie cups from the pan, use a sharp serrated knife to loosen the edges. Once they are all loose, place on a wire rack on top and flip them over.
At this point you can either fill the cups or keep them in an air-tight container for a few days.
I know some people prefer seedless raspberry jam, if that’s you, use it. Add a big dollop of jam to each cookie cup (1 to 1-½ tablespoons) and top them with the orange flavored cheesecake.
You can use a spoon to add the cheesecake filling or you can scoop it into a piping bag or a plastic sandwich bag, cut the tip of the bag and fill the cookie cups.
If you want to add some color, sprinkle red and pink sugar or holiday sprinkles. You can even serve them with ice cream or sprinkle with powdered sugar.
Can I make these raspberry cheesecake cookie cups ahead of time?
Yes! This a great recipe to make a few days before serving it.
The cookie cups keep well at room temperature for up to 7 days and the cheesecake filling for up to 5 days in the refrigerator.
You can make them during the weekend and assemble them just before serving.
If you liked this easy Valentine’s Day dessert, you might also like these recipes:
- Homemade Dulce de Leche Pudding
- Spicy Chocolate Covered Bacon
- Valentine’s Day Cream Cheese Candy
- Sweet Heart Puppy Chow
- Strawberry Shortcake Cookies
- Red Velvet Cheesecake Cups
- Chocolate Caramel Pretzels
- Edible Cookie Dough Recipes
- Butter Tarts
- Red Velvet Cupcakes
- Baked Strawberry Cheesecake
Raspberry Cheesecake Cookie Cups
- Preheat oven to 350F. Grease 1 regular sized muffin tin with shortening.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt, set aside.
- Beat butter and sugar until light and fluffy (2-3 minutes); add eggs one at the time, add vanilla extract and mix well.
- Add flour mixture and mix until well combined.
- Scoop equal amounts of dough into muffin tin.
- Bake for 25 minutes. Remove from the oven and make a dent with the end of a rolling pin or a small jar.
- Let the cookies cool completely in the muffin tin before removing. Once cooled, use a sharp knife to carefully loosen the cookie cups.
- Cheesecake Filling: In a medium bowl, beat cream cheese, confectioners’ sugar, orange zest, and orange juice until no lumps are left. Add whipping cream and beat for another 4 to 5 minutes, or until thick and creamy. Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
- Fill cookie cups with 1 tablespoon of raspberry jam, pipe the cheesecake filling into each cup. If desired, sprinkle some red and pink colored sugar.
- Unfilled cookie cups keep well at room temperature for up to 7 days.
- Cheesecake filling keeps well in the refrigerator for up to 5 days.
- If you tried this recipe, come back and let us know how it was!