MY SUGAR COOKIE CHEESECAKE CUPS WIN THE HOLIDAY COOKIE SWAP EVERY YEAR

It’s time to give your holiday sugar cookies a big upgrade—well, by big, I mean turning them mini, and filling them with cheesecake. Come on—festive Christmas cookie cups filled with a no-bake cheesecake and topped with whipped cream? I’ll have 100, please. I used store-bought dough to make your life a little easier, but feel free to use a half batch of our homemade sugar cookie dough if you’re feeling up to it. The no-bake cheesecake filling takes just five ingredients and comes together in about 10 minutes or less, making this recipe the perfect last-minute holiday bake. Bring these to your next holiday party (or add them to your festive cookie tin), and you will be the star of the show—guaranteed.

Tip: Make sure your cookies are completely cooled before filling them, or your cheesecake will melt all over the place! If you’re making these ahead of time, I recommend filling and assembling them right before you serve them so that the whipped cream doesn’t melt.

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Yields: 24 servings

Prep Time: 20 minutes

Total Time: 1 hour

Ingredients

Sugar Cookies

• Cooking spray

• 1

  (16-oz.) pkg. sugar cookie dough (such as Pillsbury)

• 1/4 c.

  red and green sprinkles

Cheesecake Filling

• 1

  (8-oz.) pkg. cream cheese, softened

• 1/4 c.

  (50 g.) granulated sugar

• 2 tbsp.

  sour cream

• 1 tsp.

  pure vanilla extract

• Pinch of kosher salt

• Store-bought whipped cream and red and green sprinkles, for decorating

Directions

Sugar Cookies

1. Arrange a rack in center of oven; preheat to 350°. Grease a standard 24-cup mini muffin tin with cooking spray.
2. Divide cookie dough into 24 pieces (about 2 Tbsp./19 g. each). Into a small bowl, pour sprinkles. Press 2 sides of each cookie dough piece into sprinkles, then roll into a ball. Place dough ball into a prepared muffin cup. Using your fingers, press dough up edges of cup. Repeat with remaining dough.
3. Bake cookies until golden brown around the edges and slightly puffed in the center, about 12 minutes. Immediately press in centers with the back of a tablespoon. Let cool, then transfer to a platter.

Cheesecake Filling

1. In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat cream cheese on medium-high speed until smooth. Add sugar, sour cream, vanilla, and salt and continue to beat until incorporated.
2. Spoon 1 Tbsp. cheesecake filling into the center of each cookie. Refrigerate until set, about 20 minutes.
3. Top cups with whipped cream and sprinkles.
4. Make Ahead: Cookies and filling can be made 2 days ahead. Store in separate airtight containers and refrigerate.

2025-12-16T16:02:31Z