Strawberry Cheesecake Cookie Cups

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4.58 from 7 votes

Strawberry Cheesecake Cookie Cups

These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.

Course Dessert

Cuisine American

Prep Time 2 30

Cook Time 10

Total Time 2 40

Servings

Calories 332kcal

Author Olivia

Ingredients

Cookie Cups:

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter room temperature
1 1/2 cup granulated sugar
2 large eggs room temperature
2 tsp vanilla extract

Strawberry Cheesecake Filling:

1 cup heavy whipping cream cold
8 oz cream cheese softened
1/2 cup granulated sugar
1/2 cup strawberry puree *
pink or red color gel optional

US Customary - Metric

Instructions

Cookie Cups:

Preheat oven to 350°F and spray 2 regular sized muffin tins with cooking spray.
Whisk together flour, baking soda, and salt, set aside.
Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
Bake for 10-12 mins or until lightly browned and mostly set.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Strawberry Cheesecake Filling:

Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth.
Fold cream cheese mixture and strawberry puree into whipped cream. Add additional color if desired. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

Notes

* 1 cup of whole fresh strawberries, stemmed and hulled, pureed.

Nutrition

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