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Strawberry Cheesecake Cookie Cups

Strawberry Cheesecake Cookie Cups
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Strawberry Cheesecake Cookie Cups are delightful bite-sized desserts featuring a soft cookie base filled with creamy cheesecake and topped with fresh, juicy strawberries. Perfect for any occasion, these easy-to-make treats combine the richness of cheesecake, the comforting texture of cookies, and the freshness of strawberries for an irresistible flavor and look.

Ingredients

Scale

Cookie Dough

  • Store-bought or homemade vanilla or sugar cookie dough, enough to fill muffin cups

Cheesecake Filling

  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional)

Topping

  • Fresh strawberries, sliced

Instructions

  1. Prepare Your Oven and Muffin Pan: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with cupcake liners to prevent sticking and simplify cleanup.
  2. Shape the Cookie Dough Cups: Divide the cookie dough into equal portions and press each piece firmly into the muffin cups, shaping to form a small cup with a thicker base and walls to hold the filling.
  3. Bake the Cookie Shells: Bake the shaped cookie dough for 10-12 minutes until the edges are lightly golden but centers remain soft. Allow them to cool completely before adding the filling.
  4. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and optional lemon juice until smooth and creamy without lumps.
  5. Fill the Cookie Cups: Spoon or pipe the cheesecake filling evenly into each cooled cookie cup, filling them generously but without overflow.
  6. Top with Fresh Strawberries: Arrange sliced fresh strawberries beautifully on top of each filled cookie cup for a burst of flavor and attractive presentation.
  7. Chill Before Serving: Refrigerate the strawberry cheesecake cookie cups for at least one hour to allow the filling to set and flavors to meld perfectly.

Notes

  • Chill your cookie dough before shaping to make it easier to handle and to prevent spreading during baking.
  • Do not overbake the cookie cups; remove them once edges turn golden but centers are still soft for the best texture.
  • Use room temperature cream cheese to ensure a smooth, lump-free filling.
  • Consider using a piping bag to fill the cookie cups neatly and avoid mess.
  • Use ripe, juicy fresh strawberries for the sweetest taste and most vibrant appearance.
  • To prevent sticking, grease muffin tins well or use silicone liners.
  • You can swap strawberries with other berries such as blueberries or raspberries for variation.
  • For a gluten-free version, use gluten-free cookie dough.
  • Leftover cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze unfilled cookie cups separately for up to one month; avoid freezing after filling to preserve texture.
  • Enjoy cookie cups chilled or at room temperature. If warming, heat gently for about 10 seconds in the microwave.

Nutrition

Keywords: strawberry cheesecake cookie cups, bite-sized dessert, cheesecake cookies, strawberry desserts, easy cheesecake recipe, gluten free dessert

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