Strawberry Cheesecake Stuffed Cookie Cups
These Strawberry Cheesecake Stuffed Cookie Cups are an easy strawberry dessert made with soft sugar cookie cups, creamy cheesecake filling, and a sweet strawberry topping.
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They’re bite-sized strawberry treats and so easy to make with store-bought cookie dough. It’s great for spring and summer gatherings, Mother’s Day, baby showers, birthday parties, potlucks, or family get-togethers.
And if you love baking with strawberries, these Flaky Puff Pastry Strawberry Danishes and Mini Strawberry Pies
How to Make Strawberry Cheesecake Stuffed Cookie Cups
Ingredients you’ll need for Cookie Cups
Ingredients you’ll need for Cheesecake Filling
Ingredients you’ll need for Strawberry Topping
Step-by-Step Guide
1. Preheat your oven to 350°F and lightly grease a 12-count muffin tin or line it with cupcake liners.
2. Divide the store-bought sugar cookie dough into 12 equal portions and place one portion into each muffin cup.
3. Gently press the dough down and up the sides of each cup to create a cookie cup shape.
4. Bake the cookie cups for 12–15 minutes or until the edges are lightly golden.
5. Immediately after baking, use the back of a spoon to gently press down the centers again to form a defined cup, then allow them to cool completely in the pan.
6. In a mixing bowl, beat the cream cheese until smooth and creamy, then add the powdered sugar and vanilla extract and mix until fully combined and fluffy.
7. In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice, then cook for 5–8 minutes until the strawberries soften and release their juices, creating a thick, jam-like consistency. Allow the mixture to cool completely.
8. Spoon or pipe the cheesecake filling into each cooled cookie cup, filling them generously.
9. Top each cookie cup with a spoonful of the cooled strawberry mixture.
10. Chill the assembled cookie cups in the refrigerator for at least 30 minutes before serving to allow the filling to set.
Serve & Enjoy!
Important Recipe Notes
- Soften the cream cheese: Let the cream cheese come to room temperature before mixing so the cheesecake filling turns out smooth and creamy.
- Shape the cookie cups right after baking: The centers may puff up while baking, so gently press them down while the cookies are still warm to make enough room for the filling.
- Cool completely before filling: Make sure the cookie cups and strawberry topping are completely cool before assembling. Warm ingredients can soften the cheesecake filling.
- Cook the strawberries until thick: The strawberry mixture should be soft and jam-like, not watery. This helps keep the cookie cups from becoming soggy.
- Refrigerate the assembled cookie cups for at least 30 minutes so the cheesecake filling can set.
- These cookie cups can be prepared a few hours ahead and kept covered in the refrigerator until you are ready to serve.
- Keep leftover cookie cups covered and refrigerated, and enjoy them within 2–3 days for the best texture.
Strawberry Cheesecake Stuffed Cookie Cups
Ingredients
- 1 package store-bought sugar cookie dough 16–18 oz
Cheesecake Filling
- 12 oz cream cheese room temperature
- 1 ¼ cups powdered sugar
- 1 ½ teaspoons vanilla extract
Strawberry Topping
- 2 cups strawberries diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice optional
Instructions
- Preheat your oven to 350°F and lightly grease a 12-count muffin tin or line it with cupcake liners.
- Divide the store-bought sugar cookie dough into 12 equal portions and place one portion into each muffin cup.
- Gently press the dough down and up the sides of each cup to create a cookie cup shape.
- Bake the cookie cups for 12–15 minutes or until the edges are lightly golden.
- Immediately after baking, use the back of a spoon to gently press down the centers again to form a defined cup, then allow them to cool completely in the pan.
- In a mixing bowl, beat the cream cheese until smooth and creamy, then add the powdered sugar and vanilla extract and mix until fully combined and fluffy.
- In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice, then cook for 5–8 minutes until the strawberries soften and release their juices, creating a thick, jam-like consistency. Allow the mixture to cool completely.
- Spoon or pipe the cheesecake filling into each cooled cookie cup, filling them generously.
- Top each cookie cup with a spoonful of the cooled strawberry mixture.
- Chill the assembled cookie cups in the refrigerator for at least 30 minutes before serving to allow the filling to set.
Check Out More Cheesecake Recipe Ideas!
Creamy Banana Pudding Cheesecake
Layered Raspberry Cheesecake Parfaits
