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Classic Cake Recipes with a Modern Twist

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Home » Cookie Cups » Strawberry Cheesecake Cookie Cups

Strawberry Cheesecake Cookie Cups

By Olivia, 38 Comments

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These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.

Cookie cup with strawberries beside it

Has anyone else had trouble getting back into the swing of things? Ugh. My brain is still in Holiday mode and it’s been a bit of a slog trying to get through this week. The gears just aren’t turning. Unfortunately (for me), due to very poor planning (as always), I had to crank out and shoot 3 recipes this week. Which would have been a lot on its own, never mind the fact that I also managed to get a nasty cold halfway through the week. Ugh January.

This is the worst time of year. There’s this huge build up through the Fall and into the holidays (my favourite) and then it all comes crashing down on New Year’s Day… like the stock market in 1987.

Cookie cups with fruit on top of a wooden table

There is literally nothing to look forward to for months. MONTHS. We don’t even get a long weekend here till the end of February, and even that is a newly added “holiday”. It certainly doesn’t help that I have no fun “themed” stuff to bake anymore. Fall and winter are so perfect for that. I’m not as into Valentine’s or Easter baking, but I will make the best of it!

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cookie cups and strawberries

If you haven’t noticed, I’m kind of a fan of cookie cups. And judging by the results of the Best of 2016, so are you! Who can blame you. They’re easy to make and delicious to eat.

These bright and cheery Strawberry Cheesecake Cookie Cups are my attempt at bringing some sunshine to these dark, dreary, and cold winter months. I am loving this pop of color! The fact that I managed to find decent looking strawberries in January is an accomplishment on its own. They were on sale too! Finding things I need on sale is just the BEST.

Overhead shot of cookie cups and berries

I’m actually not the biggest fan of strawberries. They are not my go-to berry – probably 3rd or 4th on the list. I feel like I might have a mild allergy to them, and generally don’t like eating them in their pure form. That’s why you see so many raspberry recipes around here!

cookie cups and berries

These were actually supposed to be Raspberry Cheesecake Cookie Cups, but I felt like I needed to mix things up a bit. I am SO glad I did! These turned out amazing and I actually can’t see preferring the raspberry version. They have a perfect, creamy, strawberry flavour — like a milkshake or ice cream, but better. I might have to start incorporating more strawberries into my recipes after all.

It took all of my will power to not inhale an entire one (or three) of these after they were finished. I restrained myself to a single bite since we’re dieting (*sob*). YEP. Just another reason this time of year sucks. We’re not typically big on New Year’s resolutions, but we’ll be somewhere hot and sunny in a few weeks time, which means shorts, tanks, and *gasp* swimwear.

Cookie cup with a bite taken out.

So, much to my dismay, the majority of these delicious cookie cups went off to Ryan’s work with him. I am told they did not last long.

If you like chewy sugar cookies and creamy strawberry desserts, you will love these Strawberry Cheesecake Cookie Cups!

Notes & tips for these Strawberry Cheesecake Cookie Cups:

  • You can use a different fruit puree if you prefer.
  • Ensure your heavy cream is cold (ideally the mixer bowl too) as this will make the cream whip up better.
  • The cookies will soften a bit the longer they sit with the filling.
  • These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
  • Best served cold, out of the fridge.
  • If you like these, check out some of my other other cookie cup recipes!
Close up of a cookie cup.
Print Rate
5 from 4 votes

Strawberry Cheesecake Cookie Cups

These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.
Course Dessert
Cuisine Cookie, Tart
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings 18
Calories 332kcal
Author Olivia

Ingredients

Cookie Cups:

  • 2 1/4 cups 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

Strawberry Cheesecake Filling:

  • 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
US Customary - Metric

Instructions

Cookie Cups:

  • Preheat oven to 350°F and spray 2 regular sized muffin tins with cooking spray.
  • Whisk together flour, baking soda, and salt, set aside.
  • 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.
  • Add flour mixture and mix until just combined.
  • Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
  • Bake for 10-12 mins or until lightly browned and mostly set.
  • 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.

Strawberry Cheesecake Filling:

  • Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  • In a separate bowl, beat cream cheese and sugar until smooth.
  • 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).
  • Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

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Notes

* 1 cup of whole fresh strawberries, stemmed and hulled, pureed.
Calories: 332kcalCarbohydrates: 35gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 79mgSodium: 219mgPotassium: 60mgSugar: 22gVitamin A: 710IUVitamin C: 2.4mgCalcium: 30mgIron: 0.9mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Originally published on Jan 8, 2017

Cookie cup photo collage

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January 22, 2019

Comments

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    Recipe Rating




  1. Becky says

    December 22, 2020 at 5:13 PM

    Can I substitute cherries instead of strawberry?

    Reply
    • Olivia says

      December 23, 2020 at 9:06 AM

      Hi Becky! Yes, that should work fine.

      Reply
  2. Angel says

    November 18, 2020 at 5:26 AM

    If i store in freezer. When i want yo eat or i need to transfer to defroze it or leave room temperture for awhile before i eat?

    Reply
    • Olivia says

      November 18, 2020 at 2:54 PM

      Hi Angel! You can just leave them at room temperature.

      Reply
  3. Jessica says

    May 4, 2020 at 12:43 PM

    5 stars
    I’ve made these twice and they are so addicting! Received many compliments on them. Thank you!

    Reply
    • Olivia says

      May 4, 2020 at 3:04 PM

      Hi Jessica! So happy to hear that. Thanks for the feedback 🙂

      Reply
  4. Anant Khurana says

    January 19, 2020 at 11:07 PM

    5 stars
    This looks very good
    I can’t wait to try this at home

    Reply
    • Olivia says

      January 20, 2020 at 9:20 AM

      Thank you! I hope you like them 🙂

      Reply
  5. Diana says

    February 10, 2019 at 11:53 PM

    Wow, these look so pretty.. just a quick q, can this recipe be used for a regular sized cheesecake? My 4 year old wants a strawberry cheesecake for her birthday on the 14th of Feb, and i was would like to try this recipe..

    Reply
    • Olivia says

      February 12, 2019 at 4:55 PM

      Hi Diana! I don’t see why not. I would use a different crust though, not the cookies.

      Reply
  6. Donna says

    August 6, 2018 at 1:46 PM

    These look fantastic! I am baking for my daughter’s wedding (Pittsburgh, Pa. ..we do cookie tables here) and these are so cute they would be a pretty cookie for it…my question is ….can you decorate the cookie with the thyme and strawberries before you freeze it? I am freezing as much as I can .

    Reply
    • Olivia says

      August 7, 2018 at 8:55 AM

      Hi Donna! I would decorate with those just before serving. I don’t think they would freeze/thaw well.

      Reply
  7. Milena says

    July 10, 2018 at 8:38 PM

    Hi Can you tell me if I need to push the dough up the sides of the muffin tin? also, Is it better to fill the tarts just before serving?

    Reply
    • Olivia says

      July 18, 2018 at 8:08 AM

      Hi Milena! I find that I get prettier cups if I don’t push the dough up. You can though, if you like. You can fill them in advance and refrigerate/freeze until you need them.

      Reply
  8. Julia Stevenson says

    June 10, 2018 at 4:49 PM

    You said to make sure they are kept in the fridge and served cold. Are they okay if they are served warm? I’m wondering if I make them and take them somewhere and they sit out for a bit (not out in the sun or anything). Would they still be okay if they got warm then were chilled again? Thanks!

    Reply
    • Olivia says

      June 11, 2018 at 2:00 PM

      Hi Julia! Totally fine if they are not refrigerated, I just prefer them chilled! They will be softer though, and try not to leave them out in the heat for hours and hours as they could go bad 🙂

      Reply
  9. Kimberly Rodrigues-Morris says

    April 5, 2018 at 4:26 PM

    5 stars
    can you make this one day in advance?

    Reply
    • Olivia says

      April 5, 2018 at 4:47 PM

      Hi Kimberley! Yes, be sure to keep them refrigerated and they’ll be totally fine.

      Reply
  10. Cindy Rodriguez says

    June 2, 2017 at 6:39 AM

    These cookie cups are so delicate and sweet. I think they’d be perfect as a summer dessert, too!

    Reply
    • Olivia says

      June 2, 2017 at 11:54 AM

      Thanks so much Cindy! I agree, they are so yummy for summer! 🙂

      Reply
  11. Dawn says

    March 24, 2017 at 9:32 AM

    What did you use as the greenery for your decorative topping? I want to make these for my coffee group next week. They look delicious!

    Reply
    • Olivia says

      March 25, 2017 at 5:36 PM

      Hi Dawn! It’s fresh thyme leaves, which actually go really well with the strawberry 🙂 I hope you like them!

      Reply
  12. Jule says

    February 6, 2017 at 3:29 PM

    5 stars
    Hi, these look absolutely fabulous! I can’t wait to make them, but is there anyway I could use frozen strawberries instead?

    Reply
    • Olivia says

      February 6, 2017 at 4:21 PM

      Hi Jule! I feel like that would probably work ok. You may just need to strain them a bit once thawed if there is too much liquid 🙂

      Reply
  13. Samanhta | My Kitchen Love says

    January 16, 2017 at 5:42 PM

    They look dreamy! Love the pop of pink and I adore strawberries … I’m definitely going to make this year!

    Reply
    • Olivia says

      January 16, 2017 at 8:01 PM

      Aww yay! Thank you!! xoxo <3

      Reply
  14. Chris says

    January 14, 2017 at 10:55 AM

    By strawberry puree, do you mean blended strawberries only? Or is there a recipe for that?

    Reply
    • Olivia says

      January 14, 2017 at 4:13 PM

      Hi Chris! My bad, I had this detailed in my notebook, but forgot to include it in the recipe. It’s 1 cup of whole strawberries, stemmed and hulled, blended. I’ve added a note to the recipe!

      Reply
  15. Amanda says

    January 10, 2017 at 3:35 PM

    Could you make these in a mini muffin tin?

    Reply
    • Olivia says

      January 10, 2017 at 3:38 PM

      Hi Amanda! Yep, they should work fine in a mini pan.

      Reply
    • Angela says

      March 9, 2017 at 10:35 AM

      Did you try it in the mini muffin pan yet? How long would they need to bake for? Thanks!

      Reply
      • Olivia says

        March 9, 2017 at 3:29 PM

        HI Angela! I haven’t tried them in a mini-pan yet so I’m not sure on exact timing. I’d say check at 7mins? They should be lightly browned on the edges and somewhat unset in the center.

        Reply
  16. James | The Nude Food Hero says

    January 9, 2017 at 6:48 PM

    I think Strawberry cheesecake is one of the few desserts that can overcome my chocolate obsession and these cookie cups look awesome. Will be putting strawberries on my next shopping list and making these real soon. Great Photos!

    Reply
    • Olivia says

      January 9, 2017 at 8:21 PM

      Thanks James! I hope you like them 😀

      Reply
  17. Grace says

    January 9, 2017 at 1:26 PM

    Hey! Everything looks beautiful. Can’t wait to try. Any chance i can make the cookie cups into 9″ tarta instead? Lmk what u think. Thanks!
    Grace

    Reply
    • Olivia says

      January 9, 2017 at 2:50 PM

      Hi Grace! You can try, but I think the dough would puff up too much from the baking soda. I would recommend doing just a regular tart crust if you go that route.

      Reply
  18. Tania | My Kitchen Stories says

    January 9, 2017 at 11:59 AM

    Gorgeous . love the pics. I always have trouble getting back into the swing of things. happy New Year

    Reply
    • Olivia says

      January 9, 2017 at 12:09 PM

      Thanks Tania! Happy New Year to you as well 🙂

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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