Strawberry Cheesecake Cookie Cups Recipe

Introduction

Strawberry Cheesecake Cookie Cups are a delightful treat combining soft cookie bases with creamy strawberry cheesecake filling. These bite-sized desserts are perfect for parties or a sweet snack any time you crave something fruity and rich.

Ingredients

• 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
• 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)

Instructions

1. Step 1: Preheat your oven to 350°F and spray two regular-sized muffin tins with cooking spray.
2. Step 2: Whisk together the flour, baking soda, and salt in a bowl; set aside.
3. Step 3: Beat the butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce speed, then add eggs one at a time, followed by vanilla extract. Beat until combined.
4. Step 4: Gradually add the flour mixture and stir until just combined.
5. Step 5: Using a large cookie scoop (about 3 tablespoons), place dough into the prepared muffin tins and press down slightly to flatten.
6. Step 6: Bake for 10-12 minutes, until the cookie cups are lightly browned and mostly set.
7. Step 7: Remove from the oven and immediately press the center of each cookie down firmly with a small jar or container to create a well.
8. Step 8: Let the cookie cups cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the strawberry cheesecake filling, whip the cold heavy cream until stiff peaks form, ideally using a chilled whisk and bowl.
10. Step 10: In another bowl, beat the softened cream cheese with 1/2 cup sugar until smooth.
11. Step 11: Fold the cream cheese mixture and strawberry puree into the whipped cream gently. Add color gel if you want a more vibrant pink or red color.
12. Step 12: Pipe or spoon the filling into the cooled cookie cups and refrigerate until set, about 2 hours.
13. Step 13: Serve the cookie cups cold. Enjoy fresh within 2-3 days or freeze for up to 4 weeks.

Tips & Variations

• Use frozen strawberries blended into puree if fresh are not available – just thaw before using.
• Swap strawberry puree with raspberry or blueberry puree for a different fruity flavor.
• For extra texture, sprinkle crushed graham crackers on top of the filling before serving.
• Make sure both butter and eggs are at room temperature to achieve the best cookie texture.
• If you don’t have a cookie scoop, use a 3-tablespoon measuring spoon to portion the dough evenly.

Storage

Store the strawberry cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container or bag. Thaw in the refrigerator before serving. Avoid leaving them out at room temperature for long periods to keep the filling fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups a day or two in advance, store them in an airtight container at room temperature, and fill them with the cheesecake mixture just before serving.

What if I don’t have heavy whipping cream?

Heavy whipping cream is essential for creating stiff peaks in the filling. Using whipping cream with lower fat content may not whip properly. If unavailable, chilled coconut cream can be a dairy-free alternative, but expect some difference in texture and flavor.

Strawberry Cheesecake Cookie Cups Recipe

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4.9 from 476 reviews

Strawberry Cheesecake Cookie Cups combine soft, buttery cookie cups with a luscious strawberry-infused cheesecake filling. These delightful treats are perfect for parties, special occasions, or a sweet everyday dessert, offering a creamy and fruity twist on traditional cheesecake wrapped in a cookie shell.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Instructions

1. Preheat and Prepare Tins: Preheat your oven to 350°F (175°C). Spray two regular-sized muffin tins with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use in the dough.
3. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and 1 1/2 cup of granulated sugar on medium-high speed until the mixture is pale and fluffy, about 2 to 3 minutes.
4. Add Eggs and Vanilla: Reduce the mixer speed to low, then add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract until combined.
5. Combine Dough: Add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix to keep the cookies tender.
6. Scoop Dough into Tins: Using a large cookie scoop (approximately 3 tablespoons), portion the cookie dough evenly into the muffin tins. Press each scoop down slightly to flatten.
7. Bake Cookie Cups: Bake the cookie dough for 10 to 12 minutes, or until they turn lightly browned and mostly set but not overbaked.
8. Create Wells: Remove the tins from the oven and, while the cookie cups are still warm, firmly press the center of each cookie with a small jar or container to form a well. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Whip Cream: In a cold bowl with a cold whisk, whip the cold heavy cream until stiff peaks form.
10. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy.
11. Mix Filling: Gently fold the cream cheese mixture and strawberry puree into the whipped cream. Add pink or red color gel if desired for a more vibrant filling.
12. Fill Cookie Cups: Pipe or spoon the strawberry cheesecake filling into the cooled cookie wells. Refrigerate the filled cookie cups for approximately 2 hours to set.
13. Serve and Store: Serve the strawberry cheesecake cookie cups chilled. They are best eaten within 2 to 3 days or can be frozen for up to 4 weeks.

Notes

• Use cold heavy cream and chilled mixing tools for best whipping results.
• Ensure cream cheese is softened to avoid lumps in the filling.
• Press cookie centers while still warm for easy shaping without cracking.
• Strawberry puree can be made fresh by blending fresh strawberries or purchased pre-made.
• Color gel is optional and adds a fun, vibrant look to the filling.
• Store cookie cups in an airtight container in the refrigerator to maintain freshness.
• To freeze, place cookie cups on a baking sheet until solid, then transfer to freezer bags.

Keywords: strawberry cheesecake cookie cups, strawberry dessert, cheesecake filling, cookie cups, easy dessert, baked cookie cups