Strawberry Cheesecake Cookie Cups
Soft sugar cookie cups filled with a light strawberry cheesecake filling.
Nutrition
Ingredients
| 2 1/4 cups | 540 ml | all-purpose flour |
| 1/2 tsp | 2.5 ml | baking soda |
| 1 tsp | 5 ml | salt |
| 1 cup | 240 ml | unsalted butter, room temperature |
| 1 1/2 cup | 360 ml | granulated sugar |
| 2 | large eggs, room temperature | |
| 2 tsp | 10 ml | vanilla extract |
| 1 cup | 240 ml | heavy whipping cream, cold |
| 8 oz | 225 g | cream cheese, softened |
| 1/2 cup | 120 ml | granulated sugar |
| 1/2 cup | 120 ml | strawberry puree |
| — | pink or red color gel (optional) |
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.
NOTES & TIPS FOR THESE STRAWBERRY CHEESECAKE COOKIE CUPS: You can use a different fruit puree if you prefer. Ensure your heavy cream is cold (ideally the mixer bowl too) as this will make the cream whip up better. The cookies will soften a bit the longer they sit with the filling. These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months. Best served cold, out of the fridge. If you like these, check out some of my other other cookie cup recipes!
Course Dessert · Type Cookie, Tart · Prep Time 2 hours 30 minutes · Cook Time 10 minutes · Total Time 2 hours 40 minutes · Servings 18 · 332 kcal · Author Olivia