Strawberry Shortcake Cheesecake Cookie Cups
Ingredients
- 12 tbsp unsalted butter, softened
- 3/4 cup sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- Strawberry Base & Topping:
- 6 strawberries, diced
- 1/2 tbsp sugar
- Cheesecake Frosting:
- 8 oz cream cheese, softened
- 8 tbsp unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tbsp strawberry decorating icing
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually add the flour and baking powder, mixing until fully incorporated. The dough should be soft but not sticky.
- Grease a 12-cup regular muffin pan and use a small ice cream scoop to fill each cup with cookie dough, pressing down to create a cavity. Bake for 12 minutes.
- While the cookies bake, dice the strawberries and toss them with sugar in a small bowl. Chill in the fridge.
- Once the cookies are cooled, prepare the frosting by beating together all frosting ingredients until creamy.
- To assemble the cookie cups, place a half tablespoon of diced strawberries at the bottom of each cup. Pipe in the cream cheese frosting, then top with a swirl of whipped cream and additional diced strawberries. Enjoy the sweet bliss with every bite!
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