Strawberry Cheesecake Sugar Cookie Cups combine a soft, chewy sugar cookie base with a silky no-bake cheesecake filling, a dollop of whipped cream and fresh strawberries. These bite-size treats are simple to make and perfect for parties, potlucks or any gathering.
The contrast between the tender sugar cookie, the creamy cheesecake center, airy whipped cream and juicy strawberries creates a delightful blend of flavors and textures. They’re quick to prepare and easy to customize with your favorite fruits.
How to Make Strawberry Cheesecake Sugar Cookie Cups?
The cookie cups use a straightforward sugar cookie dough that bakes into small, cup-shaped cookies when pressed into mini muffin wells.
To make the cookie cups:
- Preheat the oven to 350°F (175°C). Spray mini muffin pans with cooking spray and set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda and baking powder, then add to the butter mixture and stir until combined.
- Use a small cookie scoop to portion 1½-inch balls of dough and roll them into smooth balls with your hands.
- Place one dough ball into each well of the mini muffin pan and gently press down to form a shallow cup.
- Bake for 10–12 minutes, or until the edges are just golden. Remove from the oven and cool completely before filling.
The cheesecake filling is no-bake and comes together with just a few ingredients.
To make the cheesecake filling:
- In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form, then add the vanilla extract and continue whipping until stiff peaks form.
- Fold the cream cheese mixture into the whipped cream on low speed until combined and smooth.
- Pipe or spoon the cheesecake filling into the cooled cookie cups.
Finish each cup with a small swirl of whipped cream and a slice or quartered fresh strawberry. These components come together with minimal effort for a stunning, crowd-pleasing dessert.
Can These Cookie Cups be Made Ahead of Time?
Yes. The cookie cups become even softer and more flavorful as they sit with the cheesecake filling. The cookies absorb a bit of moisture from the filling, improving texture and taste over time. For best results, prepare them a day ahead and refrigerate until serving.
While strawberries are a classic choice, you can easily interchange other fruits—blueberries, raspberries or sliced kiwi all work beautifully. This recipe is adaptable, so feel free to customize the fruit topping to your preference.
Light, sweet and refreshing, these Strawberry Cheesecake Sugar Cookie Cups are an easy way to serve an elegant dessert. Enjoy!
- For cookie cups:
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- For cheesecake filling:
- 6 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- For garnish:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- Strawberries, optional
- Preheat oven to 350°F (175°C). Spray mini muffin pans with cooking spray and set aside.
- Cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla and mix until smooth.
- Combine the flour, baking soda and baking powder, then add to the butter mixture and mix until combined.
- Portion 1½-inch dough balls with a small scoop and roll into smooth balls.
- Place a dough ball into each muffin well and gently press down to form cups.
- Bake 10–12 minutes, or until edges are just golden. Cool completely before filling.
- Beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form; add vanilla and whip to stiff peaks.
- Fold the cream cheese mixture into the whipped cream on low speed until combined.
- Pipe or spoon the cheesecake filling into the cooled cookie cups.
- To make whipped cream: beat heavy cream with powdered sugar until soft peaks form.
- Pipe or dollop whipped cream onto each filled cup and top with sliced strawberries.
- Serve chilled.
