Strawberry Cheesecake Cookie Cups
These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.
- Prep time
- 2 hr 30 min
- Cook time
- 10 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 1+1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup strawberry puree (*)
- pink or red color gel (optional)
Instructions
- 1
Preheat oven to 350°F and spray 2 regular sized muffin tins with cooking spray.
- 2
Whisk together flour, baking soda, and salt, set aside.
- 3
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.
- 4
Add flour mixture and mix until just combined.
- 5
Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
- 6
Bake for 10-12 mins or until lightly browned and mostly set.
- 7
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.
- 8
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- 9
In a separate bowl, beat cream cheese and sugar until smooth.
- 10
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).
- 11
Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.