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Berry Cream Cheese Cookie Cups



  • 112-24 count mini muffin pan
  • 1– package (8 oz.) cream cheese, softened
  • package sugar cookie mix
  • 1 egg 
  • 2 sticks butter, softened  
  • fresh raspberries
  • fresh blueberries
  • 1 tablespoon water 
  • 1 tsp. vanallia
  • 3 cups powdered sugar
  • optional –  sifted powdered sugar for dusting treats 



  1. Preheat oven 375 degrees.
  2. Lightly spray a 12-24 mini muffin pan with cooking spray.

For Cookie Cups: 

  1. Follow the instructions on the sugar cookie package for drop cookies.
  2. Roll dough into small balls. Place into muffin pan.
  3. Bake for 8-9 minutes. Immediately remove from oven and press a wine cork, shot glass, wooden pestle, or top of a round spoon handle into the cookie to make the opening. ( I used a wine cork.)   
  4. Place cookie cups on a cooling rack and let cool. 

For Cream Cheese Frosting:

  1. Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
  2. Add powdered sugar gradually, beating after each addition until blended.

Adding the Fruit:

  1. Fill each cookie cup with cream cheese frosting. (use teaspoon)
  2. Top each cookie cup with blueberries and raspberries. 
  3. Using a sifted lightly dust the cookie cups.  
  • Category: snack or dessert
  • Cuisine: American