Strawberry Cheesecake Cookies

Name: Strawberry Cheesecake Cookies
Prep time: 30 min
Total time: 2 h 35 min
Yield: 24
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix; 1/2 cup graham cracker crumbs (about eight 2-inch square crackers); 3/4 cup butter, softened; 1 egg; 1 package (8 oz) cream cheese, softened; 1/4 cup sugar; 1 egg; 1/4 teaspoon vanilla; 1 cup chopped fresh strawberries

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Prep 30 min
Total 2 hr 35 min
Servings 24

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We turned regular sugar cookie mix into a graham-cookie dough, then baked in muffin tins to form mini crusts. Genius, right? Next, add a dollop of creamy vanilla cheesecake, and top with fresh strawberries for a cookie creation no one will see coming.

by: Tablespoon Kitchens

Updated Apr 21, 2017

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Ingredients

Cookie Base

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup graham cracker crumbs (about eight 2-inch square crackers)
3/4 cup butter, softened
1 egg

Filling

1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1/4 teaspoon vanilla

Topping

1 cup chopped fresh strawberries

Steps

1

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2

In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonful of dough, shape dough into 24 (1 1/4- to 1 1/2-inch) balls; place in muffin cups. With thumb, make indentation in center of each. Bake 12 to 14 minutes or until light golden.
3

Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping side of bowl frequently. Add egg, beating until just blended. Beat in vanilla.
4

With end of wooden spoon, reshape indentation in center of each cookie to create 1 1/2-inch opening in each. Clean off end of wooden spoon with paper towel as needed. Spoon slightly less than 1 tablespoon filling into each cookie cup.
5

Bake 8 to 10 minutes or until center is set. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups. Refrigerate 1 hour.
6

When ready to serve, top each cookie with 1 heaping teaspoon chopped strawberries. Store covered in refrigerator.

Expert Tips

tip 1
To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
tip 2
Don’t have enough muffin pans? Refrigerate the rest of the dough while baking the first batch. Cool pan about 10 minutes, then bake the rest of the dough, adding 1 to 2 minutes to bake time.

Nutrition Information

190 Calories, 11g Total Fat, 2g Protein, 22g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Cookie

Calories: 190

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 40mg; 14%

Sodium: 150mg; 6%

Potassium: 45mg; 1%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 0g; 0%

Sugars: 13g

Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 4%; 4%

Calcium: 0%; 0%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;