Apricot Cheesecake Cookie Cup Recipe

When cookies get boring, make cookie cups!  When cheesecake gets boring, mix in some jam!  I am a sucker for cheesecake – it’s honestly probably because I’m a diehard Golden Girls fan.  That’s when my obsession with cheesecake started. But I love to try different versions of cheesecake, so it never gets boring.  This particular concoction is a no-bake, whipped cheesecake made with apricot jam!

I highly recommend this amazing Trudeau Silicone Mini Muffin Pan. It’s absolutely amazing because everything cooks evenly and comes out clean. Plus, it’s dishwasher safe, so clean up is REALLY easy!

What you need:

• 1 package refrigerated sugar cookie dough (16.5 ounce tube)
• 1/4 cup + 2 tablespoons apricot jam, jelly, or preserves
• 8 oz cream cheese
• 1/2 cup sugar
• 1 teaspoon vanilla
• 4 tablespoons orange zest
• 1/2 cup Cool Whip

 Make them:

Preheat oven to 350 degrees.

Grease or spray muffin pan.

Cut cookie dough into 34 slices.  It’s easiest to cut it in half, then keep halving the halves!  With a 24 ct. mini muffin pan, you’ll do this in two batches – one for 24 cookie cups, and one for 10.  You’ll get 34 even-sized cups using this recipe.

Press each slice into a spot in the pan, creating a “cup” – so that the bottom is covered, and the dough goes about 2/3 of the way up the sides.

Bake for 14-18 minutes, until the cookie edges become a deep golden color.

Allow to cool for 15 minutes after removing each cookie cup from the pan.

MAKE THE APRICOT CHEESECAKE FILLING:

Beat cream cheese until creamy and smooth.

Add sugar, then vanilla, and apricot jam, then beat another 3 minutes.

Fold in the Cool Whip.

Using a piping bag or plastic bag, pipe the filling into each cookie cup.

Sprinkle orange zest on top, and enjoy!

Here are some other fun cookies to make!

Print Recipe

5 from 5 votes

Apricot Cheesecake Cookie Cups

These delicious and fresh little cookie cups are super simple and quick to make - with a really sweet kick!

Ingredients

• 1 package refrigerated sugar cookie dough 16.5 ounce tube
• 1/4 cup + 2 tablespoons apricot jam jelly, or preserves
• 8 oz cream cheese
• 1/2 cup sugar
• 1 teaspoon vanilla
• 4 tablespoons orange zest
• 1/2 cup Cool Whip

Instructions

• Preheat oven to 350 degrees.
• Grease or spray muffin pan.
• Cut cookie dough into 34 slices.  It's easiest to cut it in half, then keep halving the halves!  With a 24 ct. mini muffin pan, you'll do this in two batches - one for 24 cookie cups, and one for 10.  You'll get 34 even-sized cups using this recipe.
• Press each slice into a spot in the pan, creating a "cup" - so that the bottom is covered, and the dough goes about 2/3 of the way up the sides.
• Bake for 14-18 minutes, until the cookie edges become a deep golden color.
• Allow to cool for 15 minutes after removing each cookie cup from the pan.

MAKE THE APRICOT CHEESECAKE FILLING:

• Beat cream cheese until creamy and smooth.
• Add sugar, then vanilla, and apricot jam, then beat another 3 minutes.
• Fold in the Cool Whip.
• Using a piping bag or plastic bag, pipe the filling into each cookie cup.
• Sprinkle orange zest on top, and enjoy!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.