Description
Delicate cookie cups filled with creamy strawberry cheesecake, topped with fresh strawberries for a perfect dessert treat that’s both crunchy and smooth.
Ingredients
Scale
- For the cookie cups:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the strawberry cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup strawberry puree (from fresh strawberries)
- For topping:
- Fresh strawberries, sliced
- Whipped cream (optional)
Instructions
- For the cookie cups: Preheat oven to 350°F (175°C). Grease a muffin tin.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients to wet, mixing until combined.
- Shape dough into balls and place in muffin tin wells. Press dough up the sides to form cups. Bake for 12-15 minutes until golden.
- For the cheesecake filling: Beat cream cheese and sugar until smooth. Add egg, vanilla, and strawberry puree; mix well.
- Once cookie cups are baked, reduce oven to 325°F (160°C). Fill each cup with cheesecake mixture.
- Bake filled cups for 15-18 minutes until cheesecake sets. Cool completely.
- Top with sliced strawberries and whipped cream before serving.
Notes
These cookie cups are best served chilled. Store leftovers in the refrigerator for up to 3 days. You can use store-bought strawberry jam if fresh puree is unavailable.
Nutrition
- Calories: 250 kcal
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 32g
- Protein: 4g