If you love the combination of soft cookies, creamy cheesecake, and sweet strawberries, these strawberry cheesecake stuffed cookie cups are about to become your new favorite dessert. With a buttery sugar cookie base, a smooth vanilla cheesecake filling, and a fresh, jammy strawberry topping, every bite is rich, creamy, and perfectly balanced.
They look impressive but are surprisingly simple to make thanks to store-bought cookie dough, making them perfect for last-minute gatherings, parties, or when you want something special without spending hours in the kitchen. Whether you’re serving them at a summer BBQ, a birthday, or just as a sweet treat at home, these little dessert cups always disappear fast.
Yield: 12 cookie cups
Time:
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Chill Time: 30 minutes
Total Time: ~1 hour
Equipment:
- Muffin tin (standard 12-count)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Small saucepan
Ingredients:
- 1 package store-bought sugar cookie dough (16–18 oz)
- 12 oz cream cheese, room temperature
- 1 ¼ cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 2 cups strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
Directions:
Preheat your oven to 350°F and lightly grease a 12-count muffin tin or line it with cupcake liners.
Divide the store-bought sugar cookie dough into 12 equal portions and place one portion into each muffin cup. Gently press the dough down and up the sides of each cup to create a cookie cup shape.
Bake the cookie cups for 12–15 minutes or until the edges are lightly golden.
Immediately after baking, use the back of a spoon to gently press down the centers again to form a defined cup, then allow them to cool completely in the pan.
In a mixing bowl, beat the cream cheese until smooth and creamy, then add the powdered sugar and vanilla extract and mix until fully combined and fluffy.
In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice, then cook for 5–8 minutes until the strawberries soften and release their juices, creating a thick, jam-like consistency. Allow the mixture to cool completely.
Spoon or pipe the cheesecake filling into each cooled cookie cup, filling them generously.
Top each cookie cup with a spoonful of the cooled strawberry mixture. Chill the assembled cookie cups in the refrigerator for at least 30 minutes before serving to allow the filling to set.
