I absolutely LOVE these little cream cheese cookie fruit cups, and they are always a party hit! Seriously so easy to make and you will have people talking! I have made these for years and they’re an easy go-to dessert if you are heading to a friend’s house for dinner or need to whip up a quick dessert for some last minute guests!
Did I mention that they are easy? SO easy. In order to make the sugar cookie cups, roll your sugar cookie dough (I use Pillsbury packaged dough when I am in a time crunch/most of the time) into small 1 inch balls and place them in a greased mini muffin tin like this one!
Bake the cookie cups for 4-6 minutes or until they have spread and formed into little cups. I usually like to cook them closer to 4-5 minutes, so they are a little softer. Allow cookies cups to cool in the muffin tins.
While the cookies are baking, wash and cut your fresh fruit into small slices — blueberry size is perfect, so I usually try to make my strawberries a similar size. Blackberries and kiwi are also great fruits to try with this recipe – just depends on your preference!
While the cookies are cooling, mix the cream cheese, vanilla, and cool whip using your flat paddle or you can use a hand mixer as well. Slowly add the powdered sugar until fully combined. If you are using a KitchenAid mixer and you have the pouring shield, I recommend using it, so the powdered sugar doesn’t go flying all over the kitchen! Put the frosting in a piping bag and set aside.
Now that the cookie cups have cooled, go ahead and pop them out of their tins. I usually flip the tins over on parchment paper and slightly tap on the tin so they pop out naturally. If they don’t all come out, use a knife to release the edges.
Pipe the cookie cups with the frosting and dress with the fruit! Enjoy these delicious cookie cups! I promise your friends and family will love them! You may want to double the recipe because they go so fast! Pair with your favorite drink of choice…as you can tell my boyfriend loves some Shiner, so that is a staple around here!
Enjoy! Here is the handy printable!
- 1 roll of Pillsbury sugar cookie dough
- 2 cups of powdered sugar
- 8 oz. of cream cheese
- 1 cup of Cool Whip
- 2 tsp of vanilla
- 1 cup of freshly cut fruit
- Preheat the oven to 350 degrees F and grease two mini muffin tins.
- Roll your sugar cookie dough into small balls about 1 inch in size.
- Bake in the oven for 7-8 minutes or until the cookie dough has spread and formed small cookie cups. Remove from the oven and allow the cookie cups to cool in the muffin tins.
- While the cookie cups are baking, make the cream cheese filling. Using a handheld or stand mixer fitted with a paddle attachment, mix the cream cheese, powdered sugar, Cool Whip, and vanilla until fully combined and smooth. Pipe the frosting into a frosting bag and set aside.
- Layout parchment paper on the counter, and once the cookie cups have cooled, carefully invert the muffin tins and pop out the cookie cups. If they do not easily pop out, glide a knife around the edges to loosen the cookie cups and remove the remaining cups from the tin.
- Pipe each cookie cup with the cream cheese frosting.
- Top each frosted cookie cup with the freshly cut fruit and sprinkle with powdered sugar. Serve and enjoy!
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