Tasty little sugar cookie cups made from scratch, topped with delicious strawberry jam and an easy no-bake cheesecake filling. Decorate these with any sprinkles or dessert sauce you like! Read the notes for shortcut tips and more topping ideas. And make sure to get the butter and egg to room temperature before starting on the sugar cookie dough!
Preheat oven to 350°F. Spray a muffin pan with baking spray.
non-stick baking spray
In a medium bowl, whisk together the flour, baking powder, and salt.
1 cup all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt
In another large bowl, beat the butter and sugar until light and fluffy. Mix in egg and vanilla extract.
½ cup unsalted butter, 1 large egg, ¾ cup caster sugar, 1 teaspoon vanilla extract
Add the dry ingredients to the butter mixture and mix until just combined.
Using a cookie scoop, add one scoop of cookie dough into each hole in the muffin pan. Spray the back of a spoon or the back of the cookie scoop with non-stick baking spray and flatten the dough lightly so it fills the bottom of the muffin pan. You do not have to form the cup shape yet.
Bake for about 12-14 minutes, or until the edges are golden and the cookie is mostly set (do not overbake it or it will be too hard to shape into a cup). Tip: Make the cheesecake filling while the cookies bake.
Remove from the oven and let cool for at least 7 minutes. Loosen each cookie cup slightly by twisting it in the pan. Remove the cookie cups from the pan. Use a shot glass, spoon, or your thumb to press firmly down in the center, creating a cup shape.
Cheesecake and filling:
In a clean large bowl, whip the heavy cream until stiff peaks form.
½ cup heavy whipping cream
In a separate medium bowl, beat the cream cheese, vanilla, and sugar until smooth.
4 oz cream cheese, 1 teaspoon vanilla extract, ⅓ cup confectioner’s sugar
Fold the cream cheese mixture into the whipped cream until fully combined. (Scoop the stuff from the bottom and fold it over on top gently, as opposed to stirring in a circle.)
Place 1 teaspoon strawberry jam on every cookie cup.
½ cup strawberry jam
Transfer the cheesecake filling into a piping bag with a piping tip. Pipe the filling over the strawberry jam, then top with sprinkles. Refrigerate for at least 20 minutes, or until set. Enjoy!!
Notes
Shortcuts: Instead of baking cookies, use store-bought cookie dough, puff pastry cups, phyllo dough cups, or mini pie crusts/tart crusts. Instead of making your own cheesecake filling, use Philadelphia's no-bake cheesecake filling.More topping ideas: Drizzle with chocolate sauce, magic shell sauce, or caramel syrup. Top with blueberries, raspberries, or strawberry slices. Try a different jam (raspberry preserves are great!). Stir in some cocoa powder or hot chocolate powder to the cheesecake filling and decorate with mini chocolate chips.