Mini strawberry cream cheese cookie cups are a delicious treat.

A chewy sugar cookie base, a luscious cream cheese filling, and all topped with juicy fresh strawberries. It doesn't get much better than that.

These strawberry cookie cups are so tasty, you may want to make a double batch!

STRAWBERRY CREAM CHEESE COOKIE CUPS

This bite-sized dessert is perfect for all kinds of events, potlucks, baby/wedding showers or any kind of gathering where the guests serve themselves. These indulgent cookie cups will be the hit of the night.

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If you love strawberries, try one of these delicious frozen strawberry recipes, or make strawberry cheesecake cookies.

If you love bite-sized cookie cups, then try these s'mores cookie cups for a whole different flavor combo.

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INGREDIENTS NEEDED FOR STRAWBERRY CHEESECAKE COOKIE CUPS

Cookie Cups:

butter, softened
sugar
eggs
vanilla extract
almond extract
flour
salt
baking soda

Cheesecake Filling:

cream cheese, softened
sugar
heavy cream
vanilla and/or strawberry extract, optional

Strawberry Topping:

strawberries
strawberry ice cream topping, optional

Note: You don't have to use strawberries. Top with any fresh fruit you desire.

HELPFUL KITCHEN TOOLS

HOW TO MAKE STRAWBERRY CREAM CHEESE COOKIE CUPS

Let's get started with the cookie base.

This homemade sugar cookie dough is so good. If you're strapped for time, you can use a premade sugar cookie dough or sugar cookie mix instead.

If you have the time, I recommend this recipe. It won't disappoint.

Add softened butter and sugar to a large bowl. Cream together until fully incorporated.

Add 2 eggs, vanilla and almond extract.

Mix well. Add the dry ingredients. Mix just until combined.

Prepare the pan by liberally spraying cooking spray into each muffin cup.

Roll the cookie dough into small balls and place into the mini muffin tin.

Bake at 375 for 8-9 min. The cookies will start to form cracks when they are done.

Remove from oven and create an indent in the cookies while they are still warm. I used the end of my lemon juicer tool. The back of a tablespoon would work well too.

Remove from pan. Place on a wire rack and let cool.

Now let's make the cream cheese filling.

If you want to avoid lumps it's important to begin with softened cream cheese. Set it out an hour beforehand, or microwave it for 20-30 seconds until soft and spreadable.

Note: I ended up only using half of the cream cheese mixture. I've adjusted the recipe so that you don't have a lot of extra. However the pictures reflect the larger amount of filling. It's the same process, you will just have less ingredients.

With an electric mixer, mix the softened cream cheese and sugar on medium speed in a medium bowl.

Add the cream and mix on high for 2 minutes. The mixture will be light and creamy.

Stir in vanilla and/or strawberry extract.

Add a small spoonful into the center of each cookie cup. You could use a piping bag to make them pretty if you want.

All that's left is to add the strawberries.
I chopped them quite small and added a couple spoonfuls of strawberry sauce.

Strawberry ice cream topping or strawberry syrup works well. You can also use a dollop of strawberry jam. Or you don't have to add a sauce, and can simply add the chopped strawberries or a single small fresh strawberry.

Add a spoonful of strawberries to each cookie cup.
Enjoy these strawberry shortcake cookie cups!

HOW TO STORE STRAWBERRY CREAM CHEESE COOKIE CUPS

Store filled cookie cups in the refrigerator.

If assembling later, you can store the cookies at room temperature in an airtight container. The cream cheese filling and strawberries should be stored in the fridge.

MORE COOKIE RECIPES

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