These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.
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.
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!
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.
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!
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.
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!
Strawberry Cheesecake Cookie Cups
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
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
Originally published on Jan 8, 2017
Becky says
Can I substitute cherries instead of strawberry?
Olivia says
Hi Becky! Yes, that should work fine.
Angel says
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?
Olivia says
Hi Angel! You can just leave them at room temperature.
Jessica says
I’ve made these twice and they are so addicting! Received many compliments on them. Thank you!
Olivia says
Hi Jessica! So happy to hear that. Thanks for the feedback 🙂
Anant Khurana says
This looks very good
I can’t wait to try this at home
Olivia says
Thank you! I hope you like them 🙂
Diana says
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..
Olivia says
Hi Diana! I don’t see why not. I would use a different crust though, not the cookies.
Donna says
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 .
Olivia says
Hi Donna! I would decorate with those just before serving. I don’t think they would freeze/thaw well.
Milena says
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?
Olivia says
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.
Julia Stevenson says
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!
Olivia says
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 🙂
Kimberly Rodrigues-Morris says
can you make this one day in advance?
Olivia says
Hi Kimberley! Yes, be sure to keep them refrigerated and they’ll be totally fine.
Cindy Rodriguez says
These cookie cups are so delicate and sweet. I think they’d be perfect as a summer dessert, too!
Olivia says
Thanks so much Cindy! I agree, they are so yummy for summer! 🙂
Dawn says
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!
Olivia says
Hi Dawn! It’s fresh thyme leaves, which actually go really well with the strawberry 🙂 I hope you like them!
Jule says
Hi, these look absolutely fabulous! I can’t wait to make them, but is there anyway I could use frozen strawberries instead?
Olivia says
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 🙂
Samanhta | My Kitchen Love says
They look dreamy! Love the pop of pink and I adore strawberries … I’m definitely going to make this year!
Olivia says
Aww yay! Thank you!! xoxo <3
Chris says
By strawberry puree, do you mean blended strawberries only? Or is there a recipe for that?
Olivia says
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!
Amanda says
Could you make these in a mini muffin tin?
Olivia says
Hi Amanda! Yep, they should work fine in a mini pan.
Angela says
Did you try it in the mini muffin pan yet? How long would they need to bake for? Thanks!
Olivia says
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.
James | The Nude Food Hero says
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!
Olivia says
Thanks James! I hope you like them 😀
Grace says
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
Olivia says
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.
Tania | My Kitchen Stories says
Gorgeous . love the pics. I always have trouble getting back into the swing of things. happy New Year
Olivia says
Thanks Tania! Happy New Year to you as well 🙂