These mini Lemon Cream Cheese Cookies are melt-in-your-mouth delicious and so easy to make. They’re full of lemon flavor and perfect for serving at baby showers, summer BBQs, or weekend brunch.
Each little baked sugar cookie cup is filled with silky smooth lemon and cream cheese filling then topped with whipped cream and fresh berries. For more cookie cup recipes, you can also try our Lemon Curd Cookie Cups, Banana Cream Cookie Cups, and our Coconut Cream Cookie Cups.
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Lemon Cream Cheese Cookies
If you love lemon like I do, these mini lemon cream cookies will be impossible to resist. Each adorable bite-sized sugar cookie cup is filled with lemon cream cheese filling and topped with homemade whipped cream and fresh strawberries.
The cookie cups are based off of my sugar cookie dough recipe. Just portion and press into a mini muffin cup to bake. For super simple mini lemon pies, you could also fill with store bought lemon curd or try this Lemon Bar Cookie Cups recipe.
Key Ingredients
Sugar Cookie Cups
- Butter - make sure your butter is room temperature and soft before making the dough. If you forget to pull it out ahead of time you can gently microwave for about 10 seconds at a time, just until soft.
- Eggs - it’s best to let your eggs come to room temperature before mixing them into the dough so that it doesn’t shock the butter. You can also run them under warm water until they are no longer cold.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Baking Powder and Baking Soda - these help the cookies to rise in the oven and it keeps them nice and soft.
Lemon Cream Cheese Filling
- Heavy Cream - whip the cold heavy whipping cream first, then set aside while you make the rest.
- Cream Cheese - your cream cheese needs to be soft in order to make the filling. Either pull it out to room temperature ahead of time or gently microwave for about 10 seconds at a time just until soft.
- Powdered Sugar - this keeps the filling extra creamy and sweet without adding any grittiness.
- Fresh Lemons - you will need both the zest and juice from fresh lemons.
Garnish
- Homemade Whipped Cream - to make sweetened homemade whipped cream you will need heavy whipping cream, powdered sugar, and vanilla extract.
- Strawberries - I like to cut the berries into quarters for a colorful garnish.
How to Make Lemon Cream Cheese Cookies
- Make the sugar cookie dough. Mix the cookie dough using a stand mixer if possible according to the directions below
- Press the cookie dough into a mini muffin pan. Using an ice cream scoop, form 1" balls and place in mini muffin tins. Press the other end of the ice cream scoop into the center to flatten the dough ball and create a small cup shape.
- Bake the cookie cups. Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
- Cool. Remove from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely. Set aside.
- Make the lemon cream cheese filling. Whip the heavy cream to stiff peaks, transfer to another bowl, and set aside. In the same bowl, add the room temperature cream cheese and beat using the paddle attachment until light and fluffy. Add the lemon juice, powdered sugar, vanilla extract, and lemon zest and mix on low. Increase speed and mix again until fluffy. Turn off the mixer and fold in the whipped cream.
- Add the filling to the cookie cups and chill. Add about 1 tablespoon of filling to each cookie cup. Place a sheet of plastic wrap on top and refrigerate for 2 hours or until ready to serve.
- Garnish and serve. Garnish with homemade whipped cream and strawberries if desired. Transfer to a serving platter to serve. Enjoy!
Recipe Variations and Tips
- Top with fresh blueberries, raspberries, and/or strawberries for a burst of fruity flavor.
- Fold in a handful of shredded coconut into the lemon cream cheese filling, then sprinkle some toasted coconut flakes on top as a garnish.
- Mix a little dried lavender into the cookie dough to create a delicate floral flavor that compliments the lemon and cream cheese filling.
- Add almond extract to the cookie dough, then top each cookie with slivered almonds.
- Drizzle the tops of each with melted white chocolate or dark chocolate.
- You can prep and bake the cookie cups the day before. Cover and store at room temperature so that the next day you just need to fill them.
Frequently Asked Questions
You can freeze the cookie cups and the filling either assembled or separately for up to 1 month. If you plan to freeze them, don’t add the homemade whipped cream or strawberries.
The time it takes to bake sugar cookie cups depends on how big they are, how many you bake at a time, how hot the oven is, etc. In general, when you bake these cookie cups in mini muffin cups in a preheated 350 degree oven it should take between 7-8 minutes. They are done when they begin to get lightly golden brown around the edges.
While they taste best when eaten within 24 hours of making them, you can store your Lemon Cream Cookie Cups in the fridge for up to 3 days. Make sure to either lightly cover with plastic or store in an airtight container.
Storing and Freezing
- Refrigerator: store filled cookie cups in an airtight container in the fridge for up to 3 days. You can store unfilled cookie cups for up to 1 week.
- Freezer: you can freeze completely cooled Lemon Cookie Cups for up to 1 month. I like to freeze them in a single layer on a baking sheet first before transferring to an airtight container or freezer bags. If you plan to freeze them, do not add the homemade whipped cream or strawberries.
Lemon Cream Cheese Cookies Recipe
Ingredients
Sugar Cookie Cups
- 1 cup Butter room temperature
- 2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- ¾ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3 cups All-Purpose Flour
Lemon Cream Pie Filling
- 1¼ cups Heavy Whipping Cream
- 16 ounces Cream Cheese room temperature
- 1 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- ⅓ cup Lemon Juice 2-3 lemons, squeezed
- 2 Tablespoons Lemon Zest
Homemade Whipped Cream
- 1½ cups Heavy Whipping Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- ½ pound Strawberries cut into ¼ (for garnish)
Instructions
How to Make Cookie Cups
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy, or about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
- In a separate large bowl, whisk together the baking powder, baking soda and flour. Add the flour mixture to the butter mixture and mix on low speed until combined.
- Using a small ice cream scoop or a spoon, form 1" balls and place in a greased mini muffin tin.
- Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
- Remove the cookie cups from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely.
Lemon Cream Pie Filling
- Using a stand mixer or hand mixer, whip the heavy cream to stiff peaks. Transfer to another bowl and set aside.
- In the same bowl, add the room temperature cream cheese and beat using the paddle attachment until light and fluffy. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest and mix on low. Increase speed and mix again until fluffy. Turn off the mixer and fold in the whipped cream.
- Add about 1 tablespoon of Lemon Cream filling to each cookie cup. Place a sheet of plastic wrap on top of the cookie cups and refrigerate for 2 hours or until ready to serve.
To Finish
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
- Add the whipped cream to a piping bag and top each of the cookie cups. Finish with strawberries if desired. Transfer the cookie cups to a serving platter. Enjoy!
Nutrition
More Lemon Desserts You Will Love
- Lemon Bar Cookie Cups
- Lemon Raspberry Bundt Cake
- Homemade Lemon Bundt Cake
- Lemon Sugar Cookie Bars
- Lemon Blueberry Cream Scones
- Homemade Lemon Curd
- Lemon Raspberry Parfait
- Homemade Lemon Oreos
- Lemon Bars Recipe
- More Easy Dessert Recipes
- More Cookie Recipes
These mini lemon cookies with cream cheese filling are sweet, tart, and super easy to make. They're filled with cream cheese lemon filling and topped with homemade whipped cream and fresh strawberries.
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