🍓 Mini Strawberry Cheesecake Cookie Cups 🍓
These little bites are creamy, fruity, buttery, and dangerously easy to keep grabbing! 😍 A soft sugar-cookie cup gets filled with fluffy cheesecake cream, then topped with juicy strawberries, strawberry preserves, and a sprinkle of graham cracker crumbs. Perfect for parties, potlucks, holidays, or an easy weekend dessert.
Ingredients:
- 1 package refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- 1 cup Cool Whip
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1/2 cup strawberry preserves
- 1/3 cup graham cracker crumbs
Directions:
Preheat oven to 350°F. Divide the cookie dough between a greased mini muffin pan and press the dough up the sides to form little cups. Bake for about 10–12 minutes, or until lightly golden. Gently press the centers down while warm, then cool completely.
Beat the cream cheese and powdered sugar until smooth. Mix in vanilla, then gently fold in the Cool Whip. Pipe or spoon the cheesecake filling into each cooled cookie cup.
Top with diced strawberries and a little strawberry preserve. Finish with a sprinkle of graham cracker crumbs. Chill until ready to serve.