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LorAnn Oils Vanilla Bean Cheesecake Cookie Cups


24.75 oz of sugar cookie dough

2 8oz. packages cream cheese

1 cup powdered sugar

1 teaspoon Lime juice

1 tsp LorAnn Oils Madagascar Vanilla Bean Paste (Olympic Wholesale #26617)

Mixed berries (optional)


  1. Preheat oven to 350° F.

  2. Grease a mini muffin tin or spray with non-stick cooking spray.

  3. Roll approx. 0.70 oz of cookie dough into a ball and place in muffin tin.

  4. Press ball with thumb and form a cup shape.

  5. Bake cups for 10-13 minutes.

  6. Let cool and place them on a wire rack.

  7. While cookie cups are cooling, place cream cheese, sugar, vanilla, and lime juice into a bowl.

  8. Mix vigorously until all of the ingredients are incorporated.

  9. When cookie cups are cool, pipe the cream cheese into the cookie cups (instead of using a pastry bag, place mixture into a plastic baggie and snip off the corner). Top each cup with fruit, if desired.

For more LorAnn Oils recipes and product information, please visit:

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