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Recipe Ingredients

  • 1 roll of Pillsbury Refrigerated Sugar Cookie Dough
  • 8oz Philadelphia Cream Cheese (room temperature)
  • 3tbsps Whipping Cream
  • 2 cups Powdered Sugar
  • 1 tsp Almond Extract (optional but really brings out the flavor)
  • 6 (or more) Fresh Strawberries

Recipe Directions

  • Preheat your oven to 350 degrees fahrenheit (or 325 if using a non-stick pan).
  • Cut the dough in half and cut each half into six pieces. Grab a 12-xup muffin pan, roll the dough in your hands and then flatten it into the cupcake tin.
  • Bake for the recommended time listed on the Pillsbury packaging (typically 10-14 minutes).
  • While your cookie cups are baking, grab a large mixing bowl to make the cream cheese filling. Add in the cream cheese and using a hand mixer, mix until smooth.
  • Add in your whipping cream, almond extract (optional), powdered sugar, and blend until smooth.
  • Remove the cookies from the oven and let them cool for 5-10 minutes or until the center of each cookie has deflated in the center creating a cup shape. If all of your cookies don’t settle into the cup shape, using a teaspoon, gently make a round indentation in the center.
  • To ensure that they don’t crumble once you remove them from the muffin tin, place the muffin tin in the freezer for about 5 to 8 minutes.
  • Next wash and slice up your fresh strawberries and set to the side.
  • To remove your cookie cups from the muffin tin, grab a spoon and gently loosen the perimeter of the cookie. Then, carefully lift each cookie cup out of the muffin tin and place on a plate (I like to use a cutting board).
  • Pop the cookie cups in the freezer for about 10 minutes to ensure that they are firm when you add your cheesecake filling.
  • Remove your cookie cups and pipe (or spoon in) your cheesecake filling. Top with fresh strawberries.
  • Enjoy right away or place in an airtight container and store in the fridge until ready to serve.

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