Years have passed and I am definitely not that messy eater I once was. I do not play with my food anymore or squeeze cheesecake in between my fingers, but I do still love a good ol’ slice. With so much to love, I knew I had to keep finding new cheesecake recipes. That is, until one day I ran into my mom’s old finger food cheesecake bites and I knew these were here to stay.
Simple to make, easy to enjoy and wonderful to share, this is the best recipe around! Check out what our friends over at Liv for Cake had to say about this:
“THESE STRAWBERRY CHEESECAKE COOKIE CUPS ARE THE PERFECT PAIRING OF FRUITY CHEESECAKE AND CHEWY SUGAR COOKIES.”
Ohh my goodness, she is absolutely right. These are simply delightful!
Ingredients
2 1/4 cups Gold Medal all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup Land O’ Lakes unsalted butter (room temperature)
1 1/2 cup Domino granulated sugar
2 large Eggland’s eggs (room temperature)
2 tsp pure vanilla extract
Strawberry Cheesecake Filling:
1 cup Land O’ Lakes heavy whipping cream (cold)
8 oz Philadelphia cream cheese (softened)
1/2 cup Domino granulated sugar
1/2 cup strawberry puree
pink or red color gel (optional)
Instructions
Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
Whisk together flour, baking soda, and salt, set aside.
Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
Bake for 10-12 mins or until lightly browned and mostly set.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
Strawberry Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth.
Fold cream cheese mixture and strawberry puree into whipped cream. Add additional color if desired. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
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Quick Tip: These freeze well for up to 4 weeks
Thanks again to Liv for Cake for this amazing recipe.
