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 12 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

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