Strawberry cheesecake cookie cups

You will need:

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 pure vanilla extract

Strawberry Cheesecake Filling:

You will need:

1 cup heavy whipping cream (cold)

8 oz cream cheese (softened)

1/2 cup sugar

1/2 cup strawberry puree (thawed and blended)

pink or red colour gel (optional)

Method

Cookie Cups

Preheat oven to 350°. Spray 2 regular sized muffin tins with cooking spray or grease and flour. Whisk together flour, baking soda, and salt, set aside. Beat butter and sugar on med-high until fluffy (approx. 2-3 mins). 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

Method

Whip heavy cream until it makes 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 colour 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.