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Strawberry Cheesecake Cookie Cups

Strawberry Cheesecake Cookie Cups
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Strawberry Cheesecake Cookie Cups combine a buttery cookie base with a rich, creamy cheesecake filling topped with fresh strawberries. These bite-sized desserts are easy to make, customizable, and perfect for any occasion, offering a delightful blend of textures and refreshing fruity flavor.

Ingredients

Scale

Cookie Base

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (45g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (160g) all-purpose flour (or gluten-free blend for gluten-free version)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Cheesecake Filling

  • 8 oz (225g) cream cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 1/2 cup (120ml) heavy cream (or whipping cream/coconut cream for dairy-free)

Topping

  • 1 cup fresh strawberries, diced or thinly sliced

Instructions

  1. Prepare the Cookie Dough: Cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk the flour, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients to form a soft dough ideal for shaping.
  2. Shape and Bake the Cookie Cups: Preheat your oven to 350°F (175°C). Take small portions of dough and press each into a greased mini muffin tin to create small cups with raised edges. Bake for 10-12 minutes or until golden brown. Let them cool completely to retain their shape for filling.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese with the powdered sugar until smooth. Whip the heavy cream separately until stiff peaks form, then gently fold it into the cream cheese mixture to create an airy and luscious filling.
  4. Assemble the Cookie Cups: Fill each cooled cookie cup with a generous dollop of cheesecake filling. Top each with fresh diced or sliced strawberries, completing the delicious Strawberry Cheesecake Cookie Cups.

Notes

  • Chill the dough for 30 minutes before shaping to make it easier to handle and improve texture.
  • Use room temperature cream cheese for a smooth filling without lumps.
  • Do not overfill the cookie cups to avoid spills.
  • Use ripe, fresh strawberries for best flavor and texture.
  • Store filled cookie cups in an airtight container in the refrigerator to keep them fresh up to 3 days.

Nutrition

Keywords: strawberry, cheesecake, cookie cups, dessert, bite-sized, easy dessert

Find it online: https://eazyum.com/strawberry-cheesecake-cookie-cups/