Strawberry Shortcake Cookie Cups
Easy strawberry shortcake cookie dough cups with a cheesecake filling are topped with fresh strawberries for a quick and easy spring dessert
Servings: 24 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
Cookie cups may be slightly soft after baking but firm up when refrigerated
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Sugar: 2g
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