Description
Strawberry Cheesecake Cookie Cups combine the delicious flavors of chewy cookie dough, creamy tangy cheesecake filling, and fresh strawberries in a quick and easy bite-sized dessert. Perfect for last-minute cravings, parties, or on-the-go treats, these cups offer a perfect balance of soft cookie cups filled with luscious cheesecake and topped with juicy strawberries.
Ingredients
Scale
Cookie Dough
- Your favorite store-bought or homemade cookie dough, quantity as needed to fill muffin tin (approx. 1 cup per 12 cups)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
Topping
- 1 cup fresh strawberries, sliced or diced
Optional Toppings
- Chopped nuts (e.g., pistachios, walnuts)
- White chocolate chips
- Strawberry sauce drizzle
Instructions
- Prepare the Cookie Dough Cups: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone muffin cups. Press portions of cookie dough into each muffin well, creating a hollow cup shape with the dough. Make sure the edges are slightly thicker to hold the cheesecake filling well during baking.
- Make the Cheesecake Filling: In a mixing bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and an egg until smooth and creamy. This mixture should be free of lumps and easily spoonable to achieve a luscious cheesecake consistency.
- Fill the Cookie Cups: Spoon the cheesecake filling evenly into each cookie dough cup. Fill nearly to the top to ensure a creamy center, but leave enough room so the filling doesn’t overflow while baking.
- Bake to Perfection: Bake your cookie cups in the preheated oven for about 15-18 minutes or until the cookie edges turn golden and the cheesecake filling is set but still soft. Avoid overbaking to keep the filling creamy.
- Add Fresh Strawberries: Once cooled, top each cookie cup with sliced or diced fresh strawberries. These add a juicy burst of flavor and make the dessert visually appealing.
Notes
- Use room temperature ingredients to ensure the cream cheese mixes smoothly without lumps.
- Don’t overfill the cookie cups to prevent spillage and retain shape during baking.
- If cookie dough is sticky, chill briefly for easier handling.
- Fresh strawberries provide the best flavor and color compared to canned or frozen.
- Watch bake time carefully; slightly underbake to keep the cheesecake filling creamy and prevent cracking.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: strawberry cheesecake, cookie cups, bite-sized dessert, quick dessert, easy baking, gluten free dessert