Strawberry Cheesecake Cookie Cups
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!
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
Store your strawberry cheesecake cookie cups in an airtight container, in the fridge for 2-3 days.
Tried this recipe?Let us know how it was!