Description
A delightful blend of buttery cookie cups filled with creamy cheesecake and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup strawberries, chopped
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin, allowing for easy removal after baking.
- Cream together the sugar and softened butter until light and fluffy. Beat in the egg and vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the creamed ingredients, mixing just until combined.
- Press the dough into the greased muffin tin, forming little cups. Bake for 10-12 minutes, or until lightly golden.
- Beat the softened cream cheese until smooth in another bowl. Gradually mix in the powdered sugar.
- Fold in the chopped strawberries and lemon juice for a fresh, zesty kick.
- Fill the cooled cookie cups with the cheesecake mixture. Top with extra strawberries if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
These cookie cups can be prepared in advance. Store in an airtight container for up to 3 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg