Mini Strawberry Cheesecake Cookie Cups

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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

These Mini Strawberry Cheesecake Cookie Cups are little bites of heaven and easy to make! A soft and chewy cookie filled with a no-bake cheesecake filling.

  • Author: Lindsay
  • Yield: 36 Mini Cookie Cups 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American



  • 3/4 cup salted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 2 tbsp milk
  • 15.25 oz box strawberry cake mix


  • 12 oz cream cheese, room temperature
  • 1 1/4 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • Graham cracker crumbs, optional


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.


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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