Description
Delightful bite-sized treats with a creamy cheesecake filling and fresh strawberries atop a tender cookie crust.
Ingredients
Scale
- 1 1/2 cups sugar cookie dough
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1 cup strawberries, chopped
- Extra strawberries for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin, getting ready for those delightful cookie cups.
- Roll small balls of sugar cookie dough and firmly press them into the muffin tin to create little cups.
- Bake for 10-12 minutes or until the cookie edges are golden. Let them cool completely before filling.
- Combine the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Mix until smooth and creamy.
- Fold in the whipped cream and chopped strawberries, creating a light and fluffy filling.
- Fill each cooled cookie cup generously with the cheesecake mixture.
- Top with extra strawberries for that beautiful finishing touch!
- Refrigerate for at least 30 minutes to let the flavors meld together before serving.
Notes
Make-ahead magic: Prepare the cookie cups in advance and fill them on the day of serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg