Berry Cookie Cups have a sugar cookie crust and a delicious white chocolate cream cheese filling. Recipe contains a gluten-free option.
Berry season is in full swing and I’m so, so excited. I love berries not just because they’re tasty, but because they make the job of decorating so easy!
If you’re like me and prefer not to make recipes that require a bit of time and skill to decorate, then these berry cookie cups are perfect for you. My mini cheesecakes are also a great option.
These ridiculously addictive treats have a soft and slightly puffy sugar cookie crust which is already delicious on its own. I may have had to make them a few times because I kept eating the crusts before I got the chance to fill them. Once the filling is added, they become completely irresistible!
If you’ve ever made cookie cups before, then you might know that they can be on the messy side. Either the crust is a bit crumbly or the filling is too runny. These handheld treats are just firm enough that you can eat them without making a mess. I know what I’ll be bringing to summer picnics and 4th of July parties!
The lemon zest and extract add just the right amount of zing to the crusts but can be omitted if you’re not big on lemon. If you’re a lemon + berry lover like me, check out these berry bars for another portable treat.
I’ve also made these berry cookie cups with almond extract and they were just as delicious. I can’t wait to try an almond and cherry (or peach, apricot, or basically any stone fruit) version! I first paired cherries with almond extract in these mini cherry pies and since then, I’ve added almond extract to almost all my stone fruit desserts.
As for the filling, it really couldn’t be any easier. It’s just cream cheese, white chocolate and Greek yogurt. When you first mix it together, it’ll be a bit runny but a little chilling firms it up enough that you can pipe it. I like to keep things simple and just dolloped it in the cookie cups.
I’ve made cookie cups in the past that had a regular no-bake cheesecake filling and the crusts became a bit soggy on the next day. That’s not a problem with this recipe! The cookie cups are a bit softer on the second and third days, but they’re definitely not soggy.
If you’d like to make these in advance, I recommend making the crusts and filling a day or two beforehand and assembling them on the day of serving. If they’re going to be sitting outside for several hours, I recommend refrigerating the assembled cookie cups for a few hours first. I wish you luck in not sneaking too many while they chill!
Monday 18th of March 2019
Hello Erin, the recipe sounds and looks amazing, only one issue my granddaughter is off the charts allergic to eggs, the cookie recipe calls for one egg. would it be ok to omit, or should I substitute the egg with something else? thank you.
Tuesday 19th of March 2019
Hello! We haven't attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. -Jamie
Thursday 17th of May 2018
Do you think you could make the filling ahead of time and freeze it? I am doing a high tea baby shower and having to travel to get there so trying to get as much prep done before hand as possible :)
Wednesday 23rd of May 2018
Sorry, I have not tried to freeze the filling, so I am not certain how it will hold up. -Jamie
Kathie Mitchell (Australia)
Monday 23rd of January 2017
Hi Erin, I have been looking for a great base for mini strawberry tarts. I just made these this morning and the tart cases are just beautiful. The lemon addition is perfect. So yummy. I made these in mini muffin size and they are beautiful. Making these for a High Tea this weekend. Wonderful recipe thank you. Yummo. :)
Tuesday 24th of January 2017
So glad you like it, Kathie!
Tuesday 5th of July 2016
I made these yesterday, and they were amazing!! My family went crazy over them. The filling is to die for. I made the gluten free version with Pillsbury gluten free flour. I also used almond extract instead of the lemon extract- which gave it an amazing flavor that went great with the fruit. One of the best desserts I've ever tasted. Thank you for this recipe!
Thursday 7th of July 2016
You're very welcome Jessa! I love your substitutions!
Wednesday 29th of June 2016
Hi Amy!! That's simply divine. Thank u for posting it. I'll appreciate if u could let me know the egg substitute I am an Indian vegetarian n do not consume egg. Also kindly email to me.
Also will appreciate if u could email to me. Thank u.!!
Wednesday 29th of June 2016
Hello, Sangita! You can substitute one mashed banana for every egg. I hope you enjoy the recipe!