This recipe comes with a disclaimer:
You might be tempted to eat these for breakfast…
Actually they are a perfect little treat any time of day or night!
Small sugar cookie cups filled with cheesecake and fresh strawberries…
AND!
They are super easy to make!
I used sugar cookie dough that was already cut into 24 cookies
I also recommend purchasing a silicone mini muffin pan,
{You can get one for under $10 on Amazon here}
it makes baking anything so much easier,
the minis can be easily popped right out!
Put the cookies into a greased pan and bake according to package directions
As soon as they are done, use the end of a wooden spoon or a tamper
to make an indentation in the dough while it is still warm and soft
Push down gently so the bottom of the dough remains in tact
Once dough has cooled in pan,
pop cookie cups out of pan and continue to cool on a wire rack
While cookie cups cool, make the cheesecake filling
Beat cream cheese and sugar together,
then fold in chopped strawberries
Use a cookie scoop or 2 spoons to fill the cookie cups
Refrigerate filled cups for at least one hour before serving
I put some on a serving plate for that night
and the rest in a plastic container to keep for the next few days
Garnish with a piece of strawberry right before serving
This recipe is adapted from Kraft Heinz
Strawberry Cheesecake Cookie Cups
Equipment
- mini muffin pan {silicone recommended}
Ingredients
- 1 pkg refrigerated sugar cookie dough pre cut if you can find it
- 8 oz Cream Cheese, softened can use light
- 1 cup powdered sugar
- 1 tsp. vanilla
- fresh strawberries for filling and garnish
Instructions
- Spray mini muffin pan with cooking oil spray and place a piece of cookie dough in each cup
- Bake cookies according to pkg. directions
- As soon as cookies are done, use the end of a wooden spoon or cookie tamper to make and indentation in each cookie, forming a cup
- When cookies have cooled, remove from pan and continue to cool on a wire rack
- Beat cream cheese with sugar until incorporated
- Chop strawberries into small pieces and stir into filling
- Fill cookie cups with cheesecake filling and refrigerate at least one hour before serving
- Right before serving, garnish cookies with a piece of fresh strawberry
Notes
A perfect summer dessert
and because of it’s small size,
{it is only about 135 calories}
you can indulge fairly guilt free!
You can see a tutorial for this painted silver platter here
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creatively Crafty