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Strawberry Cheesecake Cookie Cups Recipe

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  • Author: Jaden Christner
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 cookie cups 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Cheesecake Cookie Cups are the ultimate easy dessert: soft sugar cookie ‘cups’ filled with a creamy cheesecake filling and topped with fresh strawberries. With minimal prep and baking time, they are a perfect treat for parties, family gatherings, or a quick sweet bite any time!

Ingredients

Units Scale

For the Cookie Cups

  • 1 roll Pillsbury Refrigerated Sugar Cookie Dough

For the Cheesecake Filling

  • 8 oz Philadelphia Cream Cheese, room temperature
  • 3 tbsp Whipping Cream
  • 2 cups Powdered Sugar
  • 1 tsp Almond Extract (optional)

For the Topping

  • 6 or more Fresh Strawberries

Instructions

  1. Preheat the Oven: Set your oven to 350°F (or 325°F if using a non-stick pan) to prepare it for baking the cookie cups.
  2. Prepare the Cookie Dough: Cut the sugar cookie dough roll in half. Then cut each half into six equal pieces, making 12 in total.
  3. Shape the Cookie Cups: Roll each piece of dough in your hands and flatten it into each section of a 12-cup muffin pan, forming a cup shape.
  4. Bake the Cookie Cups: Bake for 10-14 minutes or for the time recommended on the Pillsbury packaging, until the cookies are lightly golden.
  5. Mix the Cream Cheese Filling: In a large mixing bowl, beat the cream cheese until smooth using a hand mixer. Add whipping cream, powdered sugar, and almond extract (if using), and blend until the mixture is smooth and creamy.
  6. Cool and Shape the Cups: Remove the cookie cups from the oven and cool for 5-10 minutes. The centers should deflate to form a cup; if not, use a teaspoon to gently press in the centers.
  7. Set the Cookie Cups: Place the muffin tin in the freezer for 5-8 minutes to help firm up the cookie cups, making them easier to remove.
  8. Prepare the Strawberries: Wash and slice fresh strawberries and reserve for topping.
  9. Remove the Cookie Cups: Use a spoon to gently loosen and lift each cookie cup from the muffin tin. Place them on a plate or cutting board.
  10. Firm up the Cookie Cups (Optional): Place the cookie cups in the freezer for another 10 minutes to ensure they hold their shape when filled.
  11. Fill the Cookie Cups: Pipe or spoon the cheesecake filling into each cooled cookie cup.
  12. Add Strawberries & Serve: Top each cheesecake cup with sliced strawberries. Serve immediately or refrigerate in an airtight container until ready to eat.

Notes

  • The almond extract is optional but adds a lovely depth of flavor to the filling.
  • Chill cookie cups before filling for the best texture and easy handling.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • You may substitute other fresh fruit if strawberries are not available.

Nutrition

  • Serving Size: 1 cookie cup
  • Calories: 235
  • Sugar: 22g
  • Sodium: 135mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://yummyhere.com/strawberry-cheesecake-cookie-cups-recipe/