Strawberry Cheesecake Bites

When our brief-but-glorious strawberry season hits, I try to make the most of it.  As luck would have it, we were recently asked to bring a dessert to a barbeque, and I was on my first crate of berries.  After a drool-filled Pinterest session, I came away with a winning recipe for Cheesecake Sugar Cookie Cups from Like Mother Like Daughter.  I put a bit of my own spin on it, so that’s what I’d like to share with you today.

Strawberry Cheesecake Bites from Crafty Staci

Strawberry Cheesecake Bites

 

Sugar Cookie Dough:

1 cup butter, soft.

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 egg

2 teaspoons vanilla extract

2 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

Combine the butter and sugars.  Mix well.  Add the egg and vanilla and mix well again.  Add the flour, cream of tartar and baking soda all at once and mix until combined.

Preheat oven to 350 degrees.  Grease a mini muffin tin.  Using a small scoop (mine is equal to two teaspoons of dough), press a scoopful of dough into a circle and drop it into a muffin cavity.  Using the tips of your fingers, press the dough evenly up the sides and into the bottom.  If you find the dough is too soft and is sticking to your fingers, pop it in the fridge for about 10 minutes and try again.

Cookie dough in muffin tin

Bake for about 10 minutes, or until the edges are lightly browned.  Remove the pan from the oven and immediately press the centers down and the sides in using something rounded.  I found the bottom of a large coffee scoop worked well.

Press cookies down after baking

Let them cool for a couple of minutes, then remove from the pan to a wire rack.  I pressed my finger lightly on the inside, then slid the cookie up until I could grab the top edge to pull it out.

Whipped Cream:

1 cup whipping cream, cold

2 tablespoons granulated sugar

Refrigerate the bowl you’ll be using for at least 15 minutes before beginning.  Combine the cream and sugar in the bowl and whip until stiff.  I used my mixer, and it took a few minutes.  Set the bowl in the fridge.

On a side note, I ended up with a larger container of whipping cream than I needed, so I wondered if it could be frozen to use later.  I tried it, and while it worked, it wouldn’t get as fluffy as the original, no matter how long I whipped it.  Of course, that didn’t stop us from eating that batch too.

Cheesecake Filling:

8 ounces cream cheese, completely softened (I used reduced-fat, and it worked just fine)

1/2 cup granulated sugar

2 teaspoons vanilla extract

Beat the cream cheese, sugar and vanilla together until smooth.  Fold in all of the whipped cream.

Cut one corner off a Ziploc bag and fill about halfway with cheesecake filling (or use a pastry bag).  Fill each cookie by squeezing the bag.

Filling cookie cups

Top with one small or half of a large sliced strawberry.  This makes 48.

Strawberry Cheesecake Bites on Crafty Staci

If you like sweetness as much as I do, try these with this Strawberry Shortcake Sangria recipe from Lemon Tree Dwelling.  Strawberry heaven!

 

 

Sign-up-for-the-Crafty-Staci-monthly-newsletter-update-3.14.16.jpg

Advertisements

9 thoughts on “Strawberry Cheesecake Bites

  1. Pingback: Talented Tuesday Link Party #82 | Crafty Staci

  2. Pingback: Upholstered Headboards, Herb Garden Help, & Recipes | Talented Tuesday #82 - Positively Bliss

  3. Pingback: Talented Tuesday Link Party #82 - This Ole Mom

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s