These delicious Strawberry Cheesecake Cookie cups are my modern day twist on a classic cheesecake flavour. They just scream summer! This bake really does have it all in terms of texture and flavour. The cookie cups are crunchy on the outside and soft in the middle, the jam is sweet and sticky and the cheesecake filling is smooth and creamy. I decided to keep the decoration simple by placing a whole fresh strawberry on top, but if you fancy something even more special, try making a strawberry purée and drizzle it over the cheesecake.
Reasons to love Strawberry Cheesecake Cookie Cups
- Soft and chewy cookie cups
- Filled with a surprise jammy middle
- Topped with smooth vanilla cheesecake
- An easy recipe perfect for beginners
What is a cookie cup?
Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These strawberry cheesecake cookie cups are filled with jam and vanilla cheesecake. Yum!
Tips for making the cookie cups
Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:
Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.
Tip 2: It’s best to under-bake the cookies
The cookies are baked first 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 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.
Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar 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 to fill the cookie cups with jam and cheesecake. Don’t worry if the middle of the cookies look raw and under-baked, they will firm up and set properly as they cool down.
Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.
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 😊
You’ll only need 4 ingredients to make it:
- Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
- Icing sugar – sift it first to remove any lumps
- Double Cream
- Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake
To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.
How to store Strawberry Cheesecake Cookie Cups
Place your cookie cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.
Can these strawberry cheesecake cookie cups be frozen? Yes absolutely! Remove the strawberries on top first, then wrap the cookie cups in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.
How to upgrade this Strawberry Cheesecake Cookie Cups recipe
Want to try something different? Here are a few ways you can upgrade this recipe:
- Add white chocolate chips to the cookie dough
- Swirl strawberry purée into the cheesecake filling
- Scatter crushed Oreo’s on top
Strawberry Cheesecake Cookie Cups
- 140 g Unsalted butter Soft at room temperature
- 100 g Caster sugar
- 150 g Light brown sugar
- 1 tsp Vanilla extract
- 1 medium Whole egg At room temperature
- 250 g Self-raising flour
- Pinch Salt
- 150 g Full-fat Philadelphia Cream Cheese
- 100 g Icing Sugar
- 75 ml Double cream
- 1 tsp Vanilla extract
- 9 tsp Strawberry Jam
- 9 small Strawberries
Start by making the cookie cups
- Preheat the oven to 170°C (fan oven).
- Lightly grease a cupcake or muffin tray with 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 until the mixture comes together and forms a cookie dough.
- Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
- Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
- Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
- Leave to cool completely in the baking tin.
Make the cheesecake filling
- Mix the cream cheese and icing sugar together until smooth.
- Add the double cream and vanilla extract and whisk on high speed until the 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, filling each cookie cup to the top.
- Finish by placing a fresh strawberry on top. Tuck in and enjoy!
More cookie recipes to love
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!