STRAWBERRY CHEESECAKE COOKIE CUPS
- Jazzmyne Buckels
- 1 day ago
- 1 min read
I discovered cookie cups last year on Instagram, and I've found you can take just about any family favorite dessert and turn it into these perfect little bites. They're perfect for cookouts, picnics, birthday parties, or anytime you just need a little something sweet.
My Peach Cobbler Cookie Cups were so popular last year, I figured I'd run it back—but this time with strawberry cheesecake. If you're not a baker or you just love a simple dessert, you're going to love this idea! This is one of those methods you'll want to learn because the flavor combinations are endless.
Store-bought sugar cookie dough, an easy fresh strawberry topping, and a quick homemade no-bake cheesecake filling come together to make the perfect Strawberry Cheesecake Cookie Cups every single time.
Fair warning, though...these didn't even make it to the serving platter. Talk about gone in 60 seconds!
Gourmet Mommie Tip #1
Skip standard paper muffin liners. They tend to leave ridges on the cookie cups and can be difficult to peel away. Instead, generously grease the muffin pan or use parchment muffin liners for the cleanest release.
Gourmet Mommie Tip #2
For the creamiest cheesecake filling, skip the store-bought whipped topping and use homemade whipped cream instead. Whip 1 cup cold heavy whipping cream with 2 teaspoons vanilla extract and 2 tablespoons powdered sugar until stiff peaks form. It only takes a few minutes and makes all the difference!
Gourmet Mommie Tip #3
If you prefer a firmer cheesecake filling, place the assembled cookie cups in the freezer for about 30 minutes before serving to help the filling set.
Notes
1
Bake Cookie Cups: Preheat the oven to 350°F. Generously grease a 24-cup muffin pan or line it with parchment muffin liners. Roll two pieces of sugar cookie dough together into a ball, coat generously in cinnamon sugar, and place one ball into each muffin cup. Bake according to the package directions. Immediately after baking, use the back of a cookie scoop to press the centers down to create a well. Allow the cookie cups to cool completely before removing them from the pan.
2
Make the Strawberry Topping: Combine the diced strawberries, sugar, lemon juice, lemon zest, and vanilla in a medium bowl. Stir until well combined, then refrigerate for at least 30 minutes to allow the strawberries to macerate.
3
Prepare the Cheesecake Filling: Beat the softened cream cheese until completely smooth. Add the powdered sugar, vanilla, and sweetened condensed milk, mixing until incorporated. Slowly stream in the heavy whipping cream and continue beating until the filling is silky smooth with no lumps remaining. Fold in the homemade whipped cream until fully incorporated.
4
Fill the Cookie Cups: Pipe or spoon 1–2 tablespoons of cheesecake filling into each cooled cookie cup, leaving room for the topping.
5
Add the Strawberry Topping: Spoon about 1 tablespoon of the macerated strawberries over each cheesecake-filled cookie cup.
6
Chill and Serve: Refrigerate until ready to serve.
Instructions
2 (16.5-ounce) packages refrigerated pull-apart sugar cookie dough
cinnamon sugar
Cookie Cups
1 (8-ounce) block cream cheese softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons sweetened condensed milk
¼ cup heavy whipping cream
2 cups homemade whipped cream
Cheesecake Filling
1 pint fresh strawberries diced
½ cup granulated sugar
juice of ½ lemon
zest of 1 lemon
1 teaspoon vanilla extract
Strawberry Topping
Gourmet Mommie
Jazzmyne Buckels
Strawberry Cheesecake Cookie Cups
24
503 Calories / Serve
PREP
5 M
COOK
12-15 M
COOL
10 M
TOTAL
30 M
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