Introduction

Mini Strawberry Cheesecake Cookie Cups are delightful bite-sized treats combining soft strawberry-flavored cookies with a creamy cheesecake filling. These adorable cups are perfect for parties or a sweet snack anytime you crave something fruity and rich.

The image shows four small pink cupcakes with a rough texture, each topped with a swirl of smooth white frosting. The frosting has several thin red and pink sprinkles scattered on top. The cupcakes are placed on white parchment paper, which rests on a piece of burlap on a white marbled surface. In the background, there are three pink and white striped straws, and some red paper pieces add a pop of color around the setup. The focus is on the cupcake in the front center, with the other three slightly blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter, room temperature
1/2 cup sugar
1 large egg
2 tbsp milk
15.25 oz box strawberry cake mix
12 oz cream cheese, room temperature
1 1/4 cup powdered sugar
1 1/2 tsp vanilla extract
Graham cracker crumbs, optional

Instructions

Step 1: Cream the butter and sugar together in a bowl until the mixture is light and fluffy.
Step 2: Add the egg and milk to the creamed mixture and blend until fully combined.
Step 3: Stir in the dry strawberry cake mix thoroughly. The dough will be thick.
Step 4: Wrap the dough in plastic wrap and refrigerate for 3-4 hours or overnight to firm up.
Step 5: Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
Step 6: Roll dough into balls about 1 1/2 teaspoons each. Press them into the bottom of each mini muffin cup, flattening slightly and making a small indentation in the center for the filling. Fill each cup about 3/4 full to prevent overflowing during baking.
Step 7: Bake for 9-11 minutes or until the edges are just starting to turn golden.
Step 8: Remove the cookie cups from the oven and let cool for 3-4 minutes. If the indentations have risen during baking, gently press them again using the end of a wooden spoon or similar tool.
Step 9: Transfer the cookie cups to a cooling rack and allow them to cool completely.
Step 10: While the cookies cool, prepare the cheesecake filling by beating the cream cheese until smooth.
Step 11: Add powdered sugar and vanilla extract to the cream cheese and continue beating until the mixture is creamy and smooth.
Step 12: Spoon or pipe the cheesecake filling into the centers of the cooled cookie cups.
Step 13: Optionally, sprinkle graham cracker crumbs or decorative sprinkles on top for extra flavor and presentation.
Step 14: Store the cookie cups covered in the refrigerator until ready to serve.

Tips & Variations

Chilling the dough overnight improves texture and makes it easier to shape the cookie cups.
For a more intense strawberry flavor, try adding a teaspoon of strawberry extract to the dough.
Swap graham cracker crumbs for crushed freeze-dried strawberries or colorful sprinkles for a fun twist.
If you prefer a tangier filling, add a teaspoon of lemon juice to the cheesecake mixture.

Storage

Store the mini cheesecake cookie cups in an airtight container in the refrigerator for up to 4 days. For best taste, allow them to come to room temperature before serving. They can also be frozen for up to 2 weeks; thaw in the fridge before enjoying. Reheat gently in a low oven if you prefer them warm.

How to Serve

The image shows small pink cupcakes with a soft, moist texture, each topped with a swirl of creamy white frosting. Each cupcake has one layer of bright pink cake at the bottom, and a thick, smooth, white frosting layer on top, decorated with tiny pink and red sprinkles. One cupcake in front is partially bitten, showing the inside pink cake. The cupcakes are placed on white parchment paper over a white marbled surface, and a white cake stand with more cupcakes is visible in the background. The setting includes a blurred glass of milk and a red cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, feel free to experiment with other cake mix flavors like vanilla, chocolate, or lemon to create unique cookie cups with different flavor profiles.

Can I make these dairy-free or vegan?

You can substitute butter with a plant-based alternative and use vegan cream cheese to make this recipe dairy-free or vegan. Be sure to also use a vegan-friendly cake mix.