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These Strawberry Cheesecake Cookie Cups are an amazing Christmas cookie recipe that you will make year after year! Mini cheesecakes are nestled in a graham cracker crust, then topped with fresh strawberries. This is an easy cookie recipe that will impress your holiday guests!
These Mini Strawberry Cheesecake Cookie Cups are the perfect holiday recipe! They are easy, beautiful, and most importantly, delicious! I always look forward to these cheesecake cups at Christmas time. My mom has been making these delicious mini cheesecakes for years but I mixed up the recipe a little by adding strawberries to look more festive!
The holidays are so busy so any chance I can things easier on myself, I take it! I used Country Crock® Baking Sticks, which are creamy and soft so they’re ready to bake when you are! They are a great substitute for butter and is perfect for making the crust for these cookies. I always struggle between getting my butter soft enough and having it too melted when making a graham cracker crust. These baking sticks are the perfect texture to easily incorporate it into the crumbs. You can pick up both the salted and unsalted versions at Walmart!
What cookie should I take to a cookie exchange?
These mini cheesecake cookies are great for a cookie exchange! Everyone loves cheesecake and while it seems so impressive, it really is easy! If you are participating in a cookie exchange this year, here are my best tips!
Make your cookies a few nights ahead of time, that way, if you have a baking disaster, you have plenty of time to remake!
Packing and presentation is key. Do not throw your cookies into a foil tin and call it a day. Pick up cute packing that will make your cookies look even better!
Make sure to bring lots of containers to bring things home. You want separate containers because often, mixing the flavors will ruin the rest of your cookies. I will never forget the year someone made peppermint cookies and I put them in the same bag as my other cookies and then they all tasted like peppermint!
How to make mini cheesecakes?
These cookies come together quickly in a stand mixer. if you don’t have one, use a hand mixer! The key is to set your cream cheese out ahead of time. Cold cream cheese will take longer to incorporate! You only need a few ingredients for this recipe so use high quality ones. Good vanilla is definitely worth the investment and adds so much flavor to your cheesecake! You can actually make the filling ahead of time and refrigerate until needed!
Can you make mini cheesecakes ahead of time?
Yes! You can make 3-5 days in advance and just top with the strawberries before serving!
Can you freeze cheesecake?
I do not recommend freezing these mini cheesecakes as the cream cheese mixture does not defrost well. They can be frozen, but they are best made fresh.
Looking for more Christmas Cookie Recipes?
Cheesecake Stuffed Cinnamon Apple Cookie Cups
Chocolate Covered Raspberry Coconut Macaroons
Country Crock Baking Sticks Recipes
Mini Strawberry Cheesecake Cookie Cups
These Mini Strawberry Cheesecake Cookie Cups are a delicious and festive Christmas cookie recipe that can also be enjoyed all year long!
Ingredients
For the cheesecake:
- 12 oz cream cheese at room temperature
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
For the crust:
- 1 cup graham cracker crumbs save time by buying these precrushed
- 2 tbsp white sugar
- 4 tbsp Country Crock Unsalted Baking Sticks
For the topping:
- 1 lb strawberries sliced
- 2 tbsp sugar
Instructions
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Preheat oven to 350 degrees. Line a mini muffin tin with mini cupcake liners.
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Mix strawberries and sugar together. Set aside until ready to garnish.
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In a mixing bowl, add crust ingredients. Using a pastry cutter, two forks, or your fingers, mix butter into the crumbs until well distributed.
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Add 1 scant teaspoon of crumb mixture to each muffin tin well. Press down with fingers to line the bottom. Repeat with all wells.
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In a mixing bowl or a stand mixer, add your cheesecake ingredients. Mix for 3-4 minutes, or until well mixed and the sugar is no longer visible. Add 1 tablespoon of the mixture to each muffin tin.
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Bake for 10 minutes, or until set. Do not let brown or overbake!
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Let sit until cool and add topping.
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Refrigerate until serving.
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