Say hello to summer with these delicious Strawberry Cheesecake Cookie Cups! Sweet strawberry jam and smooth cheesecake are nestled within a soft and chewy cookie cup, finished with a fresh strawberry. This is the perfect recipe for picnics, summer parties or to bring to a BBQ – enjoy!
About these Strawberry Cheesecake Cookie Cups
- FLAVOUR: sweet, tangy, fresh, rich and buttery… all in a single bite. Cookies, cheesecake and strawberries are flavours that are meant to go together!
- TEXTURE: this recipe has it all when it comes to texture. The cookie cups are crisp on the outside, yet soft and chewy on the inside. Making them the perfect texture to hold the sticky jam and smooth velvety cheesecake filling.
- EASE: suitable for all baking levels and my quick-method cheesecake (more on this below) means there’s no chill time required making this a quick recipe too.
Tips for making the cookie cups
- It’s best to under-bake the cookies. The cookies are baked and then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 12-14 minutes at 180°C (fan). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.
- Shape the cookies whilst they’re warm. As soon as the cookies are out of the oven, grab a small jar, pot or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep so that there is enough room for the filling. Don’t worry if the middle of the cookies look raw and under-baked, they will firm up and continue to cook as they cool down.
- Remove the cookie cups when cool. Pop the cookie cups in the fridge to cool completely, this will take roughly 30 minutes, then run a knife around the edge and gently pop them out.
About the quick-method cheesecake filling
There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake and you only need 4 ingredients to make it:
- Full-fat cream cheese – do not swap for a reduced-fat version because the consistency won’t be thick enough.
- Icing sugar – sift it first to remove any lumps.
- Double cream – keep the cream in the fridge until you need to use it.
- Vanilla extract – for the best flavour, use a good-quality brand like Nielsen-Massey.
To make the cheesecake filling, you’ll first mix the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put. If you find that the cheesecake is too runny, pop it in the fridge for 30 minutes to firm up.
Strawberry Cheesecake Cookie Cups
Ingredients
For the cookie cups:
- 150 g Unsalted butter room temperature
- 100 g Caster sugar
- 150 g Light brown sugar
- 1 medium Egg room temperature
- 1 tsp Vanilla extract
- 250 g Self-raising flour
- 0.5 tsp Salt
For the filling and decoration:
- 150 g Full-fat cream cheese cold from the fridge
- 100 g Icing sugar
- 75 ml Double cream
- 1 tsp Vanilla extract
- 50 g Strawberry jam
- 9 Strawberries
Instructions
Start by making the cookie cups
- Preheat the oven to 180°C (fan) / 200°C conventional. Lightly grease a cupcake tray with a little butter.
- In a large bowl, beat the butter and two sugars together until creamy.
- Mix in the egg and vanilla extract.
- Fold in the flour and salt to form a cookie dough.
- Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of the cupcake holes. Repeat until all the cookie dough has been used up, making 9 cookies in total.
- Bake for 12-14 minutes until golden and firm around the edge, but the middle is still pale and soft.
- Remove from the oven and immediately use the base of a small jar, pot or teaspoon to press down the middle of each cookie to shape them into cups. Pop in the fridge for 30 minutes or until the cookie cups have cooled completely.
Meanwhile make the cheesecake filling
- Place the cream cheese into a bowl and then sift in the icing sugar. Gently mix until just combined.
- Add the double cream and vanilla extract and whisk together until the cheesecake mixture is thick, smooth and holds its shape.
Fill the cookie cups
- Fill the base of each cookie cup with a teaspoon of strawberry jam. Spoon or pipe the cheesecake on top of the jam. Then finish by placing a fresh strawberry on top. Tuck in and enjoy!
Notes
Have you made these Strawberry Cheesecake Cookie Cups?
I really hope you enjoyed it! And I’d also love to hear what you think, so feel free to leave a comment or rating below. You can also drop me a DM on Instagram or tag me @jessie.bakes.cakes so I can see your delicious cookie cups.
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