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One of my go-to sweet treats are cookies, but when I’m craving something a bit more indulgent, I whip up some of these delicious, easy to make Strawberry Cheesecake Cookie Cups. I’ve never met a person who doesn’t enjoy a yummy cookie every once in a while, but I’m positive that once you try cookie cups, you may never use cookie dough the same ever again.

The first time I tried cookie cups, my husband and I attempted to make gigantic cookie cups so that we could stuff them with ice cream and our favorite toppings. Needless to say, we were a bit too ambitious with the size of our cookie cups and ended up with gigantic cookie patties.

As I continued to try my hand at this recipe, I learned that the best way to go is to use pre-made refrigerated cookie dough. I mean, you can totally make your own cookie dough, but you guys know I’m the queen of recipes with 5 ingredients or less so no homemade dough for me.

So if you’re ready to enter the world of cookie cups, here’s what you need to make these delicious, indulgent Strawberry Cheesecake Cookie Cups:

Pillsbury Refrigerated Sugar Cookie Dough

Philadelphia Cream Cheese

Whipping Cream

Powdered Sugar

Fresh Strawberries

Almond Extract (optional but really brings out the flavor)

If you’re a refrigerated dough girl like me, the best dough to use is Pillsbury™ Sugar Refrigerated Cookie Dough. Pillsbury Refrigerated Cookie Dough is ready in minutes and includes no artificial flavors, preservatives or colors, and no high fructose corn syrup. You can find Pillsbury dough in the dairy section, along with most
of the ingredients used to make these Strawberry Cheesecake Cookie Cups.

There are so many unique ways to use the wide assortment of products found in the dairy aisle, and this is by far my most creative recipe hack.

Be sure to grab your heavy whipping cream and cream cheese while you’re already in the dairy aisle. While you can use any type of whipping cream you’d like, I highly recommend using Philadelphia Cream Cheese.

Philadelphia Cream Cheese is a staple in our home and I love that it’s made with only five ingredients, yet still has that delicious, creamy taste. 

Now it’s time to make your cookie cups!

Before you start, be sure to leave out the Philadelphia Cream Cheese so that it is room temperature.

Next, preheat your oven and grab a 12-cup muffin pan. Be sure to be mindful of the oven temperatures in regard to whether or not you have a nonstick pan. While you can use the precut Pillsbury dough, I like to use the roll.

Simply cut the dough in half and cut each half into six pieces. Roll the dough in your hands and then flatten it into the muffin tin. Next, bake for the recommended time listed on the Pillsbury packaging (typically 10-14 minutes).

While your cookie cups are baking, grab a large mixing bowl to make the cream cheese filling. To make the cheesecake filling, add in the cream cheese and using a hand mixer, mix until smooth. Next add in your whipping cream, almond extract (optional), powdered sugar, and blend until smooth.

Once the cookies are done, remove them from the oven and let them cool for 5-10 minutes or until the center of each cookie has deflated in the center creating a cup shape. If all of your cookies don’t settle into the cup shape, using a teaspoon, gently make a round indentation in the center.

To ensure that they don’t crumble once you remove them from the muffin tin, place the muffin tin in the freezer for about 5 to 8 minutes to ensure that they are firm when you add your cheesecake filling.

Next, wash and slice up a few fresh strawberries and set to the side.

To remove your cookie cups from the muffin tin, grab a spoon and gently loosen the perimeter of the cookie. Then, carefully lift out of the muffin tin and place your cookies on a plate or cutting board. Next, pop your cookie cups in the freezer for about 10 minutes to ensure that they are firm when you add your cheesecake filling.

While you can simply spoon the cheesecake filling into the cookie cups, I like to use an icing bag to make each of them look uniform. To do this, simply transfer the cheesecake filling to an icing bag and add a tip of your choice. If you don’t have icing bags, you can us

Once you’ve filled each of your cookie cups with the cheesecake filing, grab a few of your fresh strawberry slices and add them to the top and viola! 

There you have it!

Easy, delicious Strawberry Cheesecake Cookie Cups with fresh strawberries! You can enjoy your cookie cups right away or pop them in an airtight container and store them in the fridge until you are ready to indulge.

I love that these Strawberry Cheesecake Cookie Cups are so easy to make and can be topped with just about anything. You can even use a different fruit besides strawberries!So the next time you’re at the store, head to the dairy aisle and grab the ingredients so you can give these  Strawberry Cheesecake Cookie Cups a try.

Trust me, you won’t regret it – especially if you’re a busy mom like me who’s always looking for new ways to make and enjoy easy and indulgent recipes.