Description
Delightful strawberry shortcake cheesecake cookie cups combine classic dessert flavors in miniature form. Creamy cheesecake filling nestled in buttery cookie bases delivers irresistible sweetness you’ll savor with each delectable bite.
Ingredients
Scale
- 3 ½ cups powdered sugar
- ¾ cup sugar
- ½ tablespoon (0.5 tbsp) sugar
- 2 cups flour
- 1 teaspoon (1 tsp) baking powder
- 8 oz (226 g) cream cheese, softened
- 12 tablespoons (170 g) unsalted butter, softened
- 8 tablespoons (113 g) unsalted butter, softened
- 1 egg, room temperature
- 1 tablespoon (15 ml) heavy cream
- 1 teaspoon (1 tsp) vanilla extract
- 1 teaspoon (1 tsp) almond extract
- 3 tablespoons (45 ml) strawberry decorating icing
- 6 strawberries, diced
- Whipped cream for topping
Instructions
- Mixing Base: Cream butter and sugar in a large bowl until light and airy, creating a smooth foundation for the cookie cups.
- Wet Ingredients Integration: Whisk in egg and vanilla extract, ensuring a consistent and well-blended mixture throughout the dough.
- Dry Ingredient Incorporation: Gently fold flour and baking powder into the wet mixture, forming a soft, manageable dough with minimal stickiness.
- Pan Preparation and Dough Shaping: Thoroughly spray a 12-cup muffin pan with non-stick coating, then distribute dough evenly into each cavity, pressing to create distinctive cup shapes with a centered well.
- Baking Process: Slide the muffin pan into a preheated 350°F oven, baking for 12-14 minutes until edges develop a golden-brown hue and centers appear set.
- Strawberry Preparation: While cookies bake, dice fresh strawberries and sprinkle with sugar, allowing them to macerate and intensify their natural sweetness in the refrigerator.
- Cooling and Setting: Remove cookie cups from the oven and let them cool completely within the pan, allowing them to firm and stabilize.
- Frosting Creation: Whip cream cheese, powdered sugar, and vanilla together until achieving a smooth, pipeable consistency with a luxurious texture.
- Final Assembly: Layer macerated strawberries at the base of each cooled cookie cup, then pipe a generous swirl of cream cheese frosting to cover the fruit.
- Garnishing Finale: Crown each cookie cup with a delicate dollop of whipped cream and strategically placed fresh strawberry pieces for a visually stunning presentation.
Notes
- Butter Temperature Matters: Ensure butter is softened at room temperature for smooth, even mixing and optimal cookie texture.
- Prevent Stickiness: Avoid overworking dough to maintain a soft, manageable consistency without becoming tough or dry.
- Muffin Pan Technique: Press dough gently and evenly to create uniform cookie cups with perfect indentations for filling.
- Strawberry Preparation: Let macerated strawberries rest in refrigerator to intensify natural sweetness and release juices before assembling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 340
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg