Strawberry Cheesecake Stuffed Cookie Cups
These Strawberry Cheesecake Stuffed Cookie Cups are an easy dessert made with soft sugar cookie cups, creamy cheesecake filling, and sweet strawberry topping. They are bite-sized, easy to make, and perfect for parties and holidays.
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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.
Servings: 12
Calories: 290kcal