Strawberry Shortcake Cheesecake Cookie Cups Recipe
Introduction
Welcome to a delightful twist on a classic dessert! Today, I’m thrilled to share a recipe that combines the softness of sugar cookies with the creamy richness of cheesecake and the fresh zest of strawberries. These Strawberry Shortcake Cheesecake Cookie Cups are a treat that promises to be a crowd-pleaser at any gathering. Let’s dive into the recipe that marries these wonderful flavors in one adorable little cup.
Ingredients
For the Sugar Cookie:
- 12 tbsp unsalted butter, softened
- 3/4 cup sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups flour
- 1 tsp baking powder
For the Strawberry Base & Topping:
- 6 strawberries, diced
- 1/2 tbsp sugar
For the Cheesecake Frosting:
- 8 oz. cream cheese, softened
- 8 tbsp unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tbsp strawberry decorating icing
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- Whipped cream for topping
Directions
- Prepare the Cookie Cups:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together butter and sugar until smooth. Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually add flour and baking powder, mixing until the dough is soft but not sticky.
- Grease a 12-cup regular muffin pan. Using a small ice cream scooper, fill each cup with cookie dough, pressing down to create a cavity.
- Bake for 12 minutes. Allow to cool in the pan.
- Prepare the Strawberry Topping:
- While the cookies are baking, dice the strawberries and mix them with sugar in a small bowl. Refrigerate to allow the flavors to meld.
- Make the Cheesecake Frosting:
- In a separate bowl, beat together cream cheese and butter until creamy.
- Gradually add powdered sugar, strawberry decorating icing, heavy cream, and vanilla extract, and beat until smooth and fluffy.
- Assemble the Cookie Cups:
- Place a half tablespoon of the strawberry mixture at the bottom of each cooled cookie cup.
- Pipe or spoon the cheesecake frosting over the strawberries, filling each cup.
- Top with a dollop of whipped cream and additional diced strawberries.
Serving Suggestions & Tips
Serve immediately after assembling for best taste or refrigerate until ready to serve. These cookie cups are perfect for summer picnics, festive gatherings, or as a special treat to brighten any day.
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Calories: 320 kcal per serving
Servings: 12
Conclusion
These Strawberry Shortcake Cheesecake Cookie Cups are not just a dessert, they’re an experience. The combination of a crunchy cookie, creamy cheesecake frosting, and fresh strawberries will satisfy all your dessert cravings in one go. Enjoy crafting this delightful treat, and watch it bring smiles all around!
Happy baking!
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Strawberry Shortcake Cheesecake Cookie Cups
- Total Time: 32 minutes
- Yield: 12 1x
Description
These Strawberry Shortcake Cheesecake Cookie Cups are the epitome of a delightful dessert, combining the classic flavors of a sugar cookie and cheesecake with the freshness of strawberries. Each bite offers a perfect balance of creamy, sweet, and slightly tangy, making it a hit at any gathering.
Not only are these cookie cups delicious, but they also look stunning with their vibrant colors and elegant presentation. They are easy to make and perfect for any occasion, whether it’s a casual family dinner or a fancy party. With their beautiful appearance and irresistible taste, these cookie cups are sure to impress your guests and satisfy your sweet tooth.
Ingredients
Sugar Cookie:
12 tbsp unsalted butter, softened
3/4 cup sugar
1 egg, room temp
1 tsp vanilla
1/2 tsp almond extract
2 cup flour
1 tsp baking powder
Strawberry Base & Topping:
6 strawberries, diced
1/2 tbsp sugar
Cheesecake Frosting:
8 oz. cream cheese, softened
8 tbsp unsalted butter, softened
3 1/2 cups powdered sugar
3 tbsp strawberry decorating icing
1 tbsp heavy cream
1 tsp vanilla extract
Whipped cream for topping
Instructions
Preheat oven to 350°F (175°C). In a mixing bowl, combine butter and sugar and beat until combined. Add egg and extracts, and beat until combined.
Add flour and baking powder, one cup at a time, until fully combined. The dough will be soft but not sticky.
Grease a 12-cup regular muffin pan and using a small ice cream scooper, fill each cup with cookie dough, pressing down to make a cavity. Bake for 12 minutes.
While baking, dice strawberries and place in a small bowl. Add sugar and stir. Place in the fridge.
Remove cookies from the oven and let cool. Make the frosting by beating together all frosting ingredients.
Assemble cookie cups by placing 1/2 tbsp of strawberries at the bottom of each cup. Pipe in cream cheese frosting, then pipe on whipped cream. Add additional strawberries on top. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 320 kcal