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Mini Strawberry Cheesecake Cookie Cups Recipe

★★★★★

4.7 from 142 reviews
  • Author: Aiden
  • Total Time: 3 hours 25 minutes
  • Yield: Approximately 24 mini cookie cups 1x
  • Diet: Vegetarian

Description

These Mini Strawberry Cheesecake Cookie Cups are adorable, delicious treats featuring a light strawberry cake cookie shell filled with a creamy, smooth cheesecake filling. Perfect for parties or a sweet snack, these little cups combine the soft texture of cake with the richness of cheesecake in a convenient bite-sized dessert.

Ingredients

Scale

For the Strawberry Cake Cookie Cups

  • 3/4 cup salted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 2 tbsp milk
  • 15.25 oz box strawberry cake mix

For the Cheesecake Filling

  • 12 oz cream cheese, room temperature
  • 1 1/4 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • Graham cracker crumbs, optional, for topping

Instructions

  1. Cream Butter and Sugar: In a large bowl, beat together the room temperature salted butter and sugar until the mixture becomes light and fluffy. This aerates the butter and helps create a tender cookie base.
  2. Add Egg and Milk: Incorporate the egg and milk into the creamed mixture, mixing until fully combined to form a consistent batter.
  3. Mix in Cake Mix: Gradually add the dry strawberry cake mix into the wet ingredients and mix thoroughly to form a thick dough. The dough will be dense and sticky.
  4. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 3 to 4 hours or preferably overnight. Chilling helps the dough firm up for easier shaping and improved texture.
  5. Prepare Mini Muffin Tin: Grease a mini muffin tin well to prevent sticking during baking.
  6. Shape Cookie Cups: Using about 1 1/2 teaspoons of dough per cup, roll into balls and press into the bottom of each mini muffin cup. Flatten the dough to fill about 3/4 of the cup and press the center slightly to form a shallow indentation for the cheesecake filling.
  7. Bake Cookie Cups: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 9 to 11 minutes or until the edges start to turn a light golden color.
  8. Re-indent Cookie Centers: Remove the tin from the oven and let the cookies cool for 3 to 4 minutes. If the indents have puffed up, gently press down the centers again using the end of a wooden spoon to maintain space for the filling.
  9. Cool Cookies Completely: Carefully transfer the cookie cups from the muffin tin to a cooling rack and allow them to cool completely to room temperature.
  10. Prepare Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until the filling is silky and well combined.
  11. Fill Cookie Cups: Using a spoon or a piping bag fitted with a tip, pipe the cheesecake filling into the cooled cookie cups, filling the center indentation.
  12. Add Toppings: Sprinkle graham cracker crumbs or decorative sprinkles on top of each filled cookie cup if desired.
  13. Chill and Store: Store the mini strawberry cheesecake cookie cups covered in the refrigerator until ready to serve to keep the filling fresh and firm.

Notes

  • Ensure the butter and cream cheese are at room temperature for smooth mixing.
  • Do not overfill the cookie cups, as the dough will rise during baking and can spill over.
  • Re-pressing the indentations after baking prevents the filling from spilling out.
  • These cookie cups are best served chilled and kept refrigerated if stored.
  • Optionally, you can add fresh strawberries on top for extra flavor and decoration.
  • Prep Time: 15 minutes plus 3-4 hours chilling
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry cheesecake, mini cookies, dessert cups, cheesecake filling, strawberry cake cookies, party treats, bite-sized desserts

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Find it online: https://tastyplatesspot.com/mini-strawberry-cheesecake-cookie-cups-recipe/