Lemon Cream Cheese Cookie Cups

5 from 1 vote

These Lemon Cream Cookie Cups 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.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: cookie cups

Calories: 250kcal

Author: The Carefree Kitchen

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