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Strawberry Shortcake Cookie Cups have a creamy cheesecake filling with fresh strawberries on top. You’ll love this quick and easy spring dessert!
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I love making sweet treats for my family, especially around special days and holidays. The only problem is a little thing called time. Honestly, I see so many cute ideas, but we’re so busy that there’s never enough time to get to half of the recipes I want to make! Know what I mean?
As a mom on the go, there are some days that I’m in the car more than I’m at home, and with spring break, Easter and a ton of family birthdays coming up, it’s going to get even busier. That’s why I have absolutely no problem taking a shortcut or two so I can whip up some delicious quick and easy spring desserts.
My kids have been asking to make those little cookie cups with filling for ages. We had planned on making some for Valentine’s Day, but as usual, we ran out of time. So when I found this Nestlé Toll House Refrigerated Strawberry Shortcake cookie dough at Walmart, the kids and I decided it was the perfect time to make the cookie cups. It’s easy, convenient and delicious, plus there are fresh new flavors for spring.
We made eggnog mini pies at Christmas, but we decided to make strawberry shortcake cookie cups with a light cheesecake filling for spring.
This is a super simple dessert that just looks fancy. All you do is break off the individual pieces of dough and lightly press them into a mini muffin tin. The package contains 24 pre-cut pieces of dough, so I used a 24-cup mini muffin tin. I also used a non-stick spray to make taking the cups out of the tin easier.
While the cookie cups are baking, you can make the filling. All you do is beat some cream cheese with a hand mixer. Then, you add a little powdered sugar and coffee creamer.
Coffee creamer? Yes — I use this a lot in place of milk whenever I’m baking. So for the cheesecake filling, I used Coffee-Mate French Vanilla Liquid Creamer. We’re serious coffee drinkers, and I always have this on hand so I can stir up the creamy goodness of French Vanilla or Hazelnut flavors for a smooth, sweet sip anytime. It’s also cholesterol free and lactose free.
When the cookie cups are done, let them cool slightly, and press the center in to form a small well. Remove them from the muffin tin, and when they’re completely cool, just add a little bit of the filling into each cup.
I added some sliced strawberries for garnish, and the result is super cute! Don’t you think so?
How to Make Strawberry Shortcake Cookie Cups
Strawberry Shortcake Cookie Cups
Ingredients
- 1 24-count package Nestlé Toll House Strawberry Shortcake Cookie Dough
- 1 8-oz package cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon Nestlé Coffee-Mate French Vanilla coffee creamer
- 1 teaspoon fresh lemon juice
- fresh strawberry slices for garnish
Instructions
- Preheat oven to 350 degrees
- Spray a 24-cup mini muffin tin with non-stick cooking spray
- Lightly press 1 piece of dough into each cup, and bake for 12 to 15 minutes or until dough is firm around edges and slightly golden brown
- Remove from oven, and when slightly cool, make a small well into center of each cookie cup
- Use a knife to loosen cookie cups from the muffin tin, and carefully remove to wire rack or plate, and allow to cool completely
- Add softened cream cheese to a medium-sized mixing bowl, and beat with hand mixer until light and fluffy
- Add powdered sugar and coffee creamer, beat until smooth, and beat in lemon juice
- Spoon small amount of filling into each cookie cup, top with cut strawberries, and refrigerate until read to serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking,
Just curious what to use in place of the coffee creamer. And also, when the cups are done baking, and slightly cooled, did you ever have a problem with them crumbling while trying to make the well in the center?
Hi, Nicole. You can use plain milk instead of creamer, which just gives it a little extra flavor. The cookie cups can be a little tricky to remove from the muffin tin, but I didn’t have any trouble with them crumbling. You can also use chocolate chip or plain sugar dough, instead. 🙂