Strawberry Cheesecake Cookie Cups Recipe
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.
- 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
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
- Preheat and Prepare Tins: Preheat your oven to 350°F (175°C). Spray two regular-sized muffin tins with cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake Cookie Cups: Bake the cookie dough for 10 to 12 minutes, or until they turn lightly browned and mostly set but not overbaked.
- 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.
- Whip Cream: In a cold bowl with a cold whisk, whip the cold heavy cream until stiff peaks form.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy.
- 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.
- 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.
- 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
