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Strawberry Cheesecake cookie cups

Strawberry Cheesecake Cookie Cups

Say hello to summer baking with these Strawberry Cheesecake Cookie Cups – filled with strawberry jam and vanilla cheesecake!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 9


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

Cheesecake filling

  • 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!


Store your strawberry cheesecake cookie cups in an airtight container, in the fridge for 2-3 days. 
Keyword Butter, Cookie cup, Cookie dough, Jam, Strawberry, Sugar, Vanilla extract