Description
Doughy cookie cups filled with a rich strawberry cheesecake filling– they’re like a bite-sized version of your favorite cheesecake! These heavenly mini desserts are bursting with strawberry flavor from freeze dried berries, are made in a muffin pan, and are incredibly easy to make!
Ingredients
- Cookie Dough Cup Ingredients:
- 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- Strawberry Cheesecake Filling Ingredients:
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- 1/3 cup (67g) granulated sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half
- 1 teaspoon pure vanilla extract
- 1/2 cup finely crushed freeze-dried strawberries* (about 1 and 1/2 ounces)
- Optional Topping: whipped cream or homemade whipped cream
Instructions
- Make the cookie dough: Whisk the flour and baking powder together. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter and both sugars together on medium speed until light and fluffy. Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until just incorporated. Do not overmix. Chill the dough for 20-30 minutes while you make the filling.
- Preheat oven to 375°F (190°C). Grease a 12-count muffin pan or line with muffin liners (the liners I use are 2 inches deep). Set aside.
- Make the strawberry cheesecake filling: In a medium bowl using a hand-held or stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until fully smooth and creamy, about 1-2 minutes. Beat in the sugar, heavy cream, and vanilla extract until combined. Stir in the crushed freeze-dried strawberries.
- Assemble cookie cups: Scoop 1 heaping Tablespoon of dough (about 30 grams) and roll it into a ball. Place the dough ball in the prepared muffin pan. Use your fingers or the back of a spoon to press the dough down into the pan, parially up the sides, creating a little cup.* Repeat with remaining dough. Spoon about 2 Tablespoons (45-60g) of strawberry cheesecake filling into each cookie cup.
- Bake for 15-16 minutes or until lightly browned around the edges. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cookie cups will sink in the middle as they cool. That’s expected!
- Top with whipped cream, if desired.
Notes
Freeze-Dried Strawberries: It’s really important to use freeze-dried strawberries here. You need 1/2 cup finely crushed, which is roughly 1 and 1/2 ounces. You can buy them on Amazon or at certain grocery stores in the produce section. Do not use fresh or frozen berries! Difference Between Cheesecake Filling & Cheesecake: This is different than regular cheesecake. This is more like a stabilized (thickens as it bakes) sweetened cream cheese dip. It doesn’t need to be cooked before filling, because the oven does that! Prep Ahead Instructions: The filled cookie cups can be assembled and kept in the refrigerator for up to 1 day before baking. Or bake and store in the refrigerator for up to 4 days. Make Ahead & Freezing Instructions: Baked cookie cups freeze well for up to 3 months. Allow to thaw in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Method: Dessert
Nutrition
- Calories: 329kcal
- Sugar: 22g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 4g