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!