Description
Strawberry Cheesecake Cookie Cups combine a crisp cookie shell with a creamy cheesecake filling and fresh strawberries on top. This easy-to-make dessert is perfect for parties, snacks, or indulgent treats. Made from simple ingredients with no complicated techniques, these cookie cups offer a delightful texture contrast and fresh flavors that everyone will love.
Ingredients
Scale
Cookie Dough Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 tsp vanilla extract
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened
- 2 tbsp sour cream or heavy cream
- ¼ cup powdered sugar
Toppings
- Fresh strawberries, sliced or whole
Instructions
- Prepare the Cookie Dough: Begin by creaming together the softened butter with both granulated and brown sugars until light and fluffy. Add the egg and vanilla extract, mixing fully before gradually folding in the dry ingredients—flour, baking soda, and salt—to form a smooth and pliable dough perfect for shaping into cups.
- Shape the Cookie Cups: Divide the dough into equal-sized balls. Gently press each ball into the cups of a muffin tin to create a hollow center, pressing evenly up the sides for a sturdy shell that won’t leak or crack.
- Bake the Cookie Shells: Bake the cookie cups in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown and firm to the touch. Allow them to cool slightly in the pan before carefully removing to maintain their shape.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar until creamy and smooth. Add sour cream or heavy cream and mix until perfectly blended and fluffy, achieving a rich, spreadable consistency.
- Assemble the Strawberry Cheesecake Cookie Cups: Fill each cooled cookie cup with a generous spoonful of cheesecake filling. Top with fresh sliced strawberries or whole mini berries for a burst of color and sweetness. Chill the assembled cups in the refrigerator to allow the filling to firm up and flavors to meld.
Notes
- Softened butter matters: Make sure your butter is at room temperature for smooth and even dough mixing.
- Don’t overfill: Leave a little space at the top of your cookie cups to prevent spilling when baked or served.
- Chill the filling: Refrigerate the cheesecake mixture before assembling to achieve the perfect texture.
- Use fresh berries: Fresh strawberries bring the best flavor and texture, especially for topping.
- Line your pan: Use a non-stick muffin pan or grease well to easily remove cookie cups without breaking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 14g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg