Strawberry Cheesecake Sugar Cookie Cups are an easy sugar cookie cup with creamy cheesecake filling, whipped cream and fresh strawberries! A bite-size sugar cookie cups perfect for parties and gatherings!
The combination of moist and chewy sugar cookie, smooth no bake cheesecake, whipped cream and fresh fruit is such a wonderful mix of taste and texture.
How to Make Strawberry Cheesecake Sugar Cookie Cups?
The cups themselves are nice and quick and made with my favorite cookie dough base.
To make cookie cups:
- Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray, set aside
- In a large bowl cream together the butter and sugar
- Add the egg and vanilla and mix until smooth and fluffy
- Add the flour, baking soda, baking powder to a small bowl, stir together and then add the butter mixture, mix until well combined
- Use a small cookie scoop to portion 1½ inch balls of dough and use your hands to roll them into a smooth ball
- Portion a dough ball into each of the wells of your pan and press down slightly
- Bake for 10-12 minutes or until edges are just golden
The cheesecake filling is no bake you just have to mix together four ingredients.
To make cheesecake filling:
- In medium bowl, mix cream cheese and powdered sugar until smooth
- In separate bowl, mix heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Pipe or scoop cheesecake filling into cookie cups
And then you top with whipped cream and fresh strawberries. So little work with a great impressive dessert!
Can These Cookie Cups be Made Ahead of Time?
They are soft and chewy and get even more softs as they sit with the cheesecake in them. The cookies absorb some of the moisture and get even better with time. Even the cheesecake gets better with time. Because of that, I’d totally recommend making these a day ahead.
I picked my favorite fruits to top these strawberry cookie cups but if you have different favorites, please use those! That’s what is great about this recipe. You can pick your favorite fruits, change up the fruit flavor combo and make them your own!
So fresh, sweet and wonderful! Enjoy!
- ½ cups butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 6 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- Strawberries, optional
- Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray, set aside
- In a large bowl cream together the butter and sugar
- Add the egg and vanilla and mix until smooth and fluffy
- Add the flour, baking soda, baking powder to a small bowl, stir together and then add the butter mixture, mix until well combined
- Use a small cookie scoop to portion 1½ inch balls of dough and use your hands to roll them into a smooth ball
- Portion a dough ball into each of the wells of your pan and press down slightly
- Bake for 10-12 minutes or until edges are just golden
- Remove from oven and cool completely
- In medium bowl, mix cream cheese and powdered sugar until smooth
- In separate bowl, mix heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Pipe or scoop cheesecake filling into cookie cups
- To make whipped cream:
- Mix heavy cream and powdered sugar until soft peaks form
- Pipe whipped cream onto cookie cups and top with strawberries
- Serve
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