Lemon Cheesecake Cookie Bites - Mini Muffin Tin Treats
These delightful mini cookie cups combine the best of both worlds: buttery sugar cookie shells filled with creamy lemon cheesecake filling and topped with bright lemon curd. Perfect for parties, baby showers, or spring gatherings, these bite-sized treats offer a burst of citrus flavor in every mouthful. The convenient Betty Crocker cookie mix makes preparation simple while still delivering homemade taste and an impressive presentation.
Ingredients
- 1 pouch Betty Crocker sugar cookie mix, 21 oz
- ½ cup butter, softened
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 package cream cheese, 8 oz, softened
- ¾ cup powdered sugar
- ¾ cup lemon curd
Instructions
- 1
Heat oven to 350°F and spray mini muffin cups with cooking spray
- 2
Mix cookie mix, softened butter, egg and lemon juice until soft dough forms
- 3
Shape 2 teaspoons dough into balls and place in mini muffin cups
- 4
Push down centers of balls to form little cups
- 5
Beat cream cheese, powdered sugar and half of the lemon curd until well blended
- 6
Spoon mixture into decorating bag fitted with tip
- 7
Fill each cup with a teaspoon of mixture
- 8
Bake 9 to 10 minutes or until cookie edges are turning golden
- 9
Cool completely before removing from pan
- 10
Top each with remaining lemon curd when cool
Tips
Use a small cookie scoop for uniform dough portions and consistent baking
Make sure cookie cups are completely cool before adding the final lemon curd topping to prevent melting
A piping bag makes filling the cookie cups neater, but a small spoon works too
Good to Know
Store covered in refrigerator for up to 5 days due to cream cheese filling
Can prepare cookie shells and filling separately up to 1 day ahead, assemble before serving
Serve chilled or at room temperature within 2 hours of assembly
Common Mistakes
Don't overbake the cookie shells or they'll become too hard
Wait for complete cooling before removing from pan to prevent breaking
Don't add final lemon curd topping until ready to serve to prevent soggy bottoms
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make these without a piping bag?
Yes, use a small spoon to fill the cookie cups with the cream cheese mixture, though it may be less neat.
How long will these keep?
Store covered in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration.
Can I freeze these cookie bites?
Freeze the baked cookie shells for up to 3 months, but add the cream cheese filling and lemon curd after thawing.