Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake

Indulge in the sweet symphony of deliciousness with my Sugar Cookie Cherry Cheesecake! Think about it: sugar cookie dough transformed into golden muffin cups, embracing a ramekin like a culinary love story. Meanwhile, a luscious no-bake cheesecake mix is crafted with cream cheese, sweetened condensed milk, vanilla, and a splash of lemon juice – because even cheesecake needs a zesty sidekick. As the sugar cookie muffins cool, your cheesecake masterpiece chills in the fridge, plotting its sweet takeover. When the time is right, the ramekins are unveiled, becoming edible canvases for your cheesecake artistry. Spoon in the creamy concoction, and crown each masterpiece with a regal flourish of cherry pie filling – because every dessert deserves a crowning moment. Et voila! You've just orchestrated a dessert that's as cheeky as it is delicious. Sugar Cookie Cherry Cheesecake – where laziness meets brilliance, and flavor takes center stage in the most delightful comedy of desserts.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 mini cheesecakes


  • 1 package of store bought sugar cookie dough
  • 8 ounces room temperature cream cheese
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/4 cup lemon juice
  • 1 can of cherry pie filling


  • Add some sugar cookie dough to a muffin tray and press it down. Place a ramekin inside and bake for 20 minutes.
  • In the meantime, make the non-baked cheesecake by whisking cream cheese with some sweetened condensed milk. Add a little bit of vanilla and some lemon juice. Place in the fridge until the sugar cookie muffins are cooked and cooled.
  • Remove the ramekins and spread some of that cheesecake mix inside each one. Top with cherry pie filling and enjoy!


Keyword cheesecake, cherry, cookie, sugar


  1. The written recipe doesn’t seem to match the video. It shows the sugar cookie log cut into 12 pieces, but he grabs two and puts it inside a jumbo muffin tin. The recipe also calls for one 8 ounce cream cheese, but if you watch the video, you can see he is putting two bricks of cream cheese in the bowl. The recipe also says it makes 12. He only shows making six. Could someone please confirm the written recipe matches what Josh is doing in the video? Thank you.

    1. Hey Nancy, I’ve updated the recipe, it is supposed to be 6 muffins only, the cream cheese is 8 oz, but we just cut the 8oz in half to bring to room temperature quicker. Hope this helps, thank you for your comment!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating