These Cheesecake Cookie Cups are the perfect treat for any occasion. They are made with delicious sugar cookie dough, filled with a strawberry jam and topped with a creamy cheese topping for a touch of sweetness. The combination of flavors is so irresistible that you won't be able to eat just one!
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❤️ Why this recipe works
- A delicious dessert that's perfect for any occasion.
- Easy to make with simple ingredients.
- Always a hit with the whole family.
🥘Ingredients
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Cookie Cups
- all-purpose flour
- unsalted butter, room temperature
- large eggs, room temperature
- white granulated sugar
- baking soda
- pure vanilla extract
- salt
- non-stick baking spray
Cheesecake Filling
- heavy whipping cream cold
- cream cheese, room temperature
- confectioners' sugar
- strawberry jam
- sprinkles, to garnish
🥘 Equipment
- 12-count muffin tin
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Whisk
- Cookie Scoops, various sizes
- Cooling Racks
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350°F/177°C. Spray a muffin pan with non-stick baking spray.
- Combine together flour, baking powder, and salt and whisk.
- Pipe filling into cooled cookie cups and top with sprinkles. Refrigerate until set.
- To make the cookie cups
- In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric hand mixer with beaters attached, cream together the butter and sugar until light and fluffy, about 4-5 minutes. The mixture will be pale yellow and creamy.
- To the butter mixture, mix in egg and vanilla extract until blended, about 1 minute.
- Add the dry ingredients to the butter mixture (in Step 3), and mix until just combined.
- Using a cookie scoop to scoop dough into muffin pans, flatten lightly.
- Bake for around 12-14 minutes in the preheated oven until golden and mostly set.
- Remove from oven and allow to cool for at least 7 minutes on a cooling wrack.
- Loosen each cookie cup slightly by twisting them in the pan.
- Gently remove them from the pan. Use a shot glass or a small jar to press firmly down in the center, creating a well. Set aside.
For the cheesecake filling
- For the cheesecake filling, in the bowl of a stand mixer with the wire whisk attached or use a hand mixer with beaters attached and whip the heavy cream until stiff peaks form this can take up to 5 to 6 minutes.
- In a separate medium-sized mixing bowl, using a hand mixer with beaters attached, cream together cream cheese and sugar until smooth, about 2 minutes
- Fold the cream cheese mixture into the whipped cream.
- Place the cream cheese mixture into a piping bag with a round tip attached, set aside.
Assemble the Cookie
- Place 1 teaspoon of strawberry jam into every cookie cup.
- Pipe filling into cooled cookie cups and top with sprinkles.
- Refrigerate until set, at least 4 hours. Serve and enjoy.
How to store, reheat, and freeze
- These strawberry cheesecake sugar cookie cups are best served cold. They can be stored in an airtight container for up to 5 days in the refrigerator.
- You can also freeze them by wrapping them individually in plastic wrap and then place them into a resealable bag for up to 2 months. However, I recommend that you freeze them without the cheesecake filling and jam.
💭 Expert Tips
Expert Tip: Make sure that you use room temperature ingredients to make the cookie dough, so that you could get a well mixed cookie dough.
📋 Frequently Asked Questions
I like to use a shot glass, but you could also use a tablespoon.
No, there is no reason to bake the cheesecake filling.
Yes, you can use a mini muffin pan to make these cheesecake cookie cups. Just use a teaspoon to make the dent in them
🧾 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- You can add other ingredients such as nuts, chocolate chips, dried fruits to the cookie dough.
- Also, you could change up the cheesecake filling by adding a little bit of lemon juice or orange juice for a zesty flavor.
- You could also use different jam flavors like raspberry or blueberry.
🥗 Serving Suggestions
I love to serve this Instant Pot Turkey Chili is amazing when served alongside these strawberry cheesecake cookie cups.
If you are like me you love a nice crusty bread when you pair it with a hearty meal like this and this Instant Pot French Bread is just the recipe to make with this recipe.
This Old Fashioned Cocktail is a great adult beverage to sip on while you enjoy one of these cheesecake cookie cups.
🍽 Similar recipes
This Mini Smore's Cheesecakes are made with a creamy and rich cheesecake filling topped with chocolate ganache and finished with a sprinkling of sugar cone.
If you are a fan of fruity cheesecake recipes, then you are going to want to give these Blueberry Cheesecake Bars a try. They are perfect blend of sweet and tangy.
White Chocolate Raspberry Cheesecake Bars are creamy with a zing from raspberry jam.
These Biscoff Cheesecake Bars are a creamy and indulgent cheesecake filling that is sandwiched between two layers of crushed Biscoff cookies. You won't regret making this indulgent dessert.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Strawberry Cheesecake Sugar Cookie Cups
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/177°C. Spray a muffin pan with non-stick baking spray.
- In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric hand mixer with beaters attached, cream together the butter and sugar until light and fluffy, about 4-5 minutes. The mixture will be pale yellow and creamy.
- To the butter mixture, mix in egg and vanilla extract until blended, about 1 minute.
- Add the dry ingredients to the butter mixture (in Step 3), and mix until just combined.
- Using a cookie scoop to scoop dough into muffin pans, flatten lightly.
- Bake for around 12-14 minutes in the preheated oven until golden and mostly set.
- Remove from oven and allow to cool for at least 7 minutes on a cooling wrack.
- Loosen each cookie cup slightly by twisting them in the pan.
- Gently remove them from the pan. Use a shot glass or a small jar to press firmly down in the center, creating a well. Set aside.
- For the cheesecake filling, in the bowl of a stand mixer with the wire whisk attached or use a hand mixer with beaters attached and whip the heavy cream until stiff peaks form this can take up to 5 to 6 minutes.
- In a separate medium-sized mixing bowl, using a hand mixer with beaters attached, cream together cream cheese and sugar until smooth, about 2 minutes
- Fold the cream cheese mixture into the whipped cream.
- Place the cream cheese mixture into a piping bag with a round tip attached, set aside.
- Place 1 teaspoon strawberry jam into every cookie cup.
- Pipe filling into cooled cookie cups and top with sprinkles.
- Refrigerate until set, at least 4 hours. Serve and enjoy.
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