Raspberry Cheesecake Cookie Cups Raspberry Cheesecake Cookie Cups

Raspberry Cheesecake Cookie Cups | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

Buttery shortbread makes crisp cups for the creamy no-bake cheesecake filling. A dollop of jam inside gives each bite a sweet surprise.

  • Prep time 40 minutes
  • Total time 2 hours
  • Credits : Canadian Living Magazine


Cookie Cups:


Cookie Cups: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined. Roll by 2 tsp into 48 balls. Gently press 1 ball into bottom and up side of each well of 2 lightly greased 24-count mini muffin pans. Refrigerate until firm, about 30 minutes.

Bake, 1 pan at a time, in 325°F (160°C) oven just until edges are light golden, 16 to 18 minutes. Let cool completely in pans; run tip of knife around edges of cups to release from pans.

Filling: While cookie cups are baking, in bowl, beat cream cheese until smooth; beat in icing sugar. Beat in 4 tsp of the jam, the whipping cream and vanilla. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Assembly: Spoon scant 1/4 tsp of the remaining jam into each cookie cup. Using piping bag fitted with small star tip, pipe filling into cookie cups. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Dollop remaining jam in centre of each.

Tip from The Test Kitchen: Use the top of a tall, slim-necked bottle (such as a hot sauce bottle) to form the wells of the cookie cups, wiping the lid clean between uses.

Makes 48 cookie cups.

Nutritional facts per cookie cup: about

  • Sodium 36 mg
  • Sugars 4 g
  • Protein 1 g
  • Calories 78.0
  • Total fat 5 g
  • Potassium 12 mg
  • Cholesterol 13 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Iron 2.0
  • Folate 4.0
  • Vitamin A 4.0
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Baking & Desserts

Raspberry Cheesecake Cookie Cups