Cheesecake Cookie Cups
Indulge in these delightful Strawberry Cheesecake Cookie Cups that bring together the goodness of sugar cookies, creamy cheesecake filling, and fresh strawberries in one irresistible treat.
Ingredients
- 1roll of pillsbury refrigerated sugar cookie dough
- 8 ozcream cheese (room temperature)
- 3 tbspheavy whipping cream
- 2 cupspowdered sugar
- 1 tspalmond extract (optional)
- 6(or more) fresh strawberries
Directions
- 1
Preheat your oven to 350 degrees Fahrenheit (or 325 if using a non-stick pan).
- 2
Cut the dough into 12 pieces. Roll each piece into a ball, flatten them slightly, and press them into the wells of a muffin tin. Bake according to package instructions - usually 10-14 minutes - until edges are golden brown and centers start to collapse slightly.
- 3
Mix room temperature cream cheese, whipping cream, almond extract, and powdered sugar until smooth.
- 4
Once cookies are baked, use a teaspoon to press each center into a well, forming a cup while still warm.
- 5
Allow to cool 10 minutes, then place in the freezer 5 minutes. Gently remove cups from the muffin tin.
- 6
Right before serving, fill each cup with cream cheese mixture.
- 7
Top with fresh strawberries.