Strawberry Cheesecake Cookie Cups
Jan 17, 2020 1:37:25 GMT -5
Post by maybetoday on Jan 17, 2020 1:37:25 GMT -5
STRAWBERRY CHEESECAKE COOKIE CUPS
These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.
Course DessertCuisine Cookie, Tart
Prep Time 2 hours 30 minutesCook Time 10 minutesTotal Time 2 hours 40 minutes
Servings
18
INGREDIENTS
Cookie Cups:
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter room temperature
1 1/2 cup granulated sugar
2 large eggs room temperature
2 tsp vanilla extract
Strawberry Cheesecake Filling:
1 cup heavy whipping cream cold
8 oz cream cheese softened
1/2 cup granulated sugar
1/2 cup strawberry puree *
pink or red color gel optional
INSTRUCTIONS
Cookie Cups:
Preheat oven to 350°F and 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).
Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.
link
These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.
Course DessertCuisine Cookie, Tart
Prep Time 2 hours 30 minutesCook Time 10 minutesTotal Time 2 hours 40 minutes
Servings
18
INGREDIENTS
Cookie Cups:
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter room temperature
1 1/2 cup granulated sugar
2 large eggs room temperature
2 tsp vanilla extract
Strawberry Cheesecake Filling:
1 cup heavy whipping cream cold
8 oz cream cheese softened
1/2 cup granulated sugar
1/2 cup strawberry puree *
pink or red color gel optional
INSTRUCTIONS
Cookie Cups:
Preheat oven to 350°F and 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).
Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.
link
