Mini Strawberry Cheesecake Cookie Cups

These Mini Strawberry Cheesecake Cookie Cups are little bites of heaven! A soft and chewy cookie filled with a no-bake cheesecake filling. They’re even tastier than I had pictured in my mind. I love it when that happens! :)

Strawberry Cheesecake Cookie Cups

Yesterday was a crazy travel day! I’m in Salt Lake City for the Build Your Blog Conference hosted by the sisters of Six Sister’s Stuff this weekend and I couldn’t be more excited! Getting here was not easy though! I had a flight delayed, which was going to make me miss my connection. So I changed flights and decided to go through Philadelphia rather than Houston, TX. I figured if I was potentially going to get stranded somewhere, Philly would be best since my mom just happens to be working there this week.

I ended up with a canceled flight, then a new flight, which was then delayed, so my mom came to the airport and we had martinis while I waited. Best flight delay ever! :)

Strawberry Cheesecake Cookie Cups

And now that I’m in SLC I can’t wait for today to get going! It’s my first in-person blog conference and I can’t wait to meet so many of my favorite bloggers and soak it all in.

If you want to follow everything as it’s going on this weekend, be sure to follow me on instagram and/or twitter. I already posted a picture of my fabulous mom and I having martinis. #bestmomever

I meant to get this post up and ready to go before I left, but this week has just been crazy. But I couldn’t wait until next week to post this recipe! It’s so tasty and with Valentine’s Day right around the corner, these cookie cups are perfect! Plus, I have a couple friends waiting for the recipe. These are that good.

Strawberry Cheesecake Cookie Cups

I actually made these last week and took them to our small group Super Bowl party – because every football party needs pretty, pink cookies. Duh.

Despite their pink, non-manly color, everyone loved them. They didn’t last until half time and a number of the girls from group are already planning on making them themselves. That’s what you call a slam dunk! At least as far as a recipe goes.

One of the great things about these Strawberry Cheesecake Cookie Cups is how nice and easy they are to make. They start with a strawberry cake mix – the ultimate in easy.

Strawberry Cheesecake Cookie Cups

Growing up, my second favorite box cake behind funfetti was strawberry. I always paired it with cream cheese icing – yummy! That childhood fave inspired these cups, but instead of stopping at cream cheese icing, I went with an incredibly easy and delicious no-bake cheesecake filling.

The cookies are moist and chewy and are perfectly balanced by the cheesecake. The cheesecake is just sweet enough and doesn’t overwhelm the cookie. You get the perfect amount of strawberry cookie and cheesecake in each bite!

The only thing to be careful of when making these is how much dough you put into each mini muffin. You only want to fill them about 3/4 full. Any more than that and they will overflow when baked.

Strawberry Cheesecake Cookie Cups

Once they’re baked and cooled, you can spoon in, or pipe, the cheesecake filling. I put a little graham crackers crumbs and sprinkles on top, but of course that’s optional.

These cookie cups may be simple but don’t let that fool you – they are awesome! Happy baking!

Mini Strawberry Cheesecake Cookie Cups

Yield: about 36 mini cookie cups

Ingredients

Cookie Cups
3/4 cup butter
1/2 cup sugar
1 large egg
2 tbsp milk
one 15.25 oz box strawberry cake mix

Cheesecake Filling
12 oz cream cheese
1 1/4 cup powdered sugar
1 1/2 tsp vanilla extract
graham cracker crumbs, optional

Instructions

1. Cream butter and sugar together until light and fluffy.
2. Add egg and milk and mix until combined.
3. Add dry cake cake and mix thoroughly. Dough will be thick.
4. Wrap dough in clear wrap and refrigerate 3-4 hours, or overnight.
5. Grease a mini muffin tin.
6. Make balls of about 1 1/2 tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make a slight indention, where you'll add the cheesecake filling later. You want each cup to only be about 3/4 full, or they will rise out of the cup when baked.
7. Bake at 350 degrees for 9-11 minutes, or until edges are barely golden.
8. Remove cookies from oven and allow to cool for 3-4 minutes. If the center doesn't still have an indention, use the end of a wooden spoon (or something similar) to press down a bit in the center of each cookie.
8. Remove cookies to a cooling rack to cool.

While the cookies cool, make the cheesecake filling:
1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla extract and beat until smooth.
3. Use a spoon or piping bag and tip to add cheesecake filling to the center of the cooled cookie cups.
4. Top with graham cracker crumbs or sprinkles, if desired. Store covered in refrigerator.
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Enjoy!

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This post linked to Lady Behind the Curtain, I Should Be Mopping The Floor, Chef In Training, Mandy’s Recipe Box, Tidy Mom, Thirty Handmade Days, Inside BruCrew Life, Pint Sized Baker, This Gal Cooks, Keeping It Simple Crafts, Shaken Together, Buns in my Oven, Gingersnap Crafts, Wine and Glue

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Comments

  1. stephanie says:

    Love these! Easy and adorable! Thanks!

  2. Good for you bringing some pink to the Superbowl haha. Although, even though these are adorable and girly I’m sure you’d be hard pressed to find someone of either gender who wouldn’t enjoy them!
    Rebecca @ Dorm Room Baker recently posted…Flourless Chocolate Cashew CookiesMy Profile

  3. These Cookie Cups are awesome! I am SO GLAD you made in to SLC!
    Julianne @ Beyond Frosting recently posted…Thin Mint BrookiesMy Profile

  4. These cookie cups are just too much fun Lindsay! So glad we had the opportunity to connect at BYBC :) You are just as awesome as I knew you would be. Pinned!
    Trish – Mom On Timeout recently posted…56 Red Velvet Recipes!My Profile

  5. Just made these for Vday. SO cute & easy! Thank you!

  6. These are SO pretty!! Even though V-day is over, I would still want to make these. Strawberry is a perfect spring flavor I think!! That is awesome that you got to spend time with your mom in the midst of some flight mishaps! SLC was so much fun! I can’t wait to go back!! :)
    Renee@Two in the Kitchen recently posted…Chocolate Peanut Butter Swirled CupcakesMy Profile

    • lifeloveandsugar@gmail.com says:

      Thanks Renee! I think they’re great for spring too – anytime really! I definitely had fun in SLC – so great to meet you!

  7. Those are just too adorable for words!
    Cate O’Malley recently posted…Recipe: Sort Of Soft Chocolate Chip Cookies {Mrs. Fields}My Profile

  8. These are so super adorable! I love the colors – perfect for spring!

  9. Love these! I’m obsessed with anything strawberry and these little cups are the perfect little treat!
    Ashley | Spoonful of Flavor recently posted…One Pot Chicken Enchilada PastaMy Profile

  10. I just found your blog, and I am absolutely in love! These look so cute and delicious.
    Holly recently posted…Simple Spring Pies: Cherry and Cocoa Banana CreamMy Profile

  11. I, too, just found your website and my mouth is drooling. Everything you make looks soooo delicious & scrumptious – gotta try these and some others you have posted. Many thanks for your talents and sharing. Yum! Yum!

  12. Thank you for sharing your recipe! These look adorable and delicious! I am making them for a bridal shower this weekend. How far ahead can they be filled?

    Thank you.

    • lifeloveandsugar@gmail.com says:

      These will be perfect for a shower! It’d probably be best to fill them the day you want to serve them, just so the cheesecake filling stays fresh. However, I made them and had them in the fridge for 2-3 days and they were still delicious – the filling just firms up a little as it sits in the fridge.

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