- 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
- 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.