Description
A quick and easy 5-ingredient dessert featuring buttery sugar cookie cups filled with tangy cream cheese and topped with fresh strawberries.
Ingredients
Scale
- 1 box (15-16 oz) sugar cookie mix
- 1 large egg
- 1/2 cup (113g) melted butter
- 8 oz (225g) full-fat block cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries, chopped
- Extra powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a medium bowl, combine sugar cookie mix, egg, and melted butter. Stir until a soft dough forms.
- Divide dough into 12 equal portions. Press each portion into the bottom and up the sides of a muffin cup to form a shell.
- In a small bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spoon the cheesecake filling into each cookie cup, filling about 3/4 full.
- Top each cup with chopped strawberries, pressing gently to adhere.
- Bake for 12-15 minutes until cookie edges are golden brown and filling is set.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with extra powdered sugar if desired before serving.
Notes
Use full-fat block cream cheese, not spreadable cheese, to prevent a runny filling. If using frozen strawberries, thaw and pat dry to avoid soggy tops. Do not overbake or the cream cheese will crack. These taste better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: strawberry cheesecake, sugar cookie cups, 5-ingredient dessert, easy cookies, cream cheese filling, strawberry dessert, weeknight dessert