You will fall in love with these cute little sugar cookie cups filled with a strawberry cheesecake-like cream and topped with an adorable chocolate/strawberry swirl candy heart!
red and white sprinkles and/or chocolate/strawberry swirl hearts for garnish(optional)
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Lightly spray 12 muffin cups with nonstick baking spray. Make sure to cover the bottoms and the sides.
Divide cookie dough into 12 portions. Press each portion into a muffin cup, flattening it on the bottom and about ¾ of the way up the sides of the cup.
16 ounces sugar cookie dough (or use your favorite sugar cookie recipe)
Bake for about 14-15 minutes until golden brown on the edges. Do not under-bake, or the cups will not stay together when you remove them from the muffin tin. Set aside to cool.
Meanwhile, place the cream cheese in a bowl and mix with a hand mixer on high for about a minute. Add the strawberry extract and mix until thoroughly combined.
8 ounces strawberry cream cheese, ½ teaspoon strawberry extract
Melt the white chocolate chips in a double boiler or in the microwave on 50% power. If you use the microwave, start with 1 minute, then stir, then microwave for an additional 15-30 seconds at a time until completely melted and smooth.
12 ounces white chocolate chips
Add the white chocolate to the cream cheese and mix until combined.
When the cookie cups are completely cooled, carefully remove them from the muffin tin.
Spoon in the cream cheese mixture, garnish with sprinkles and a chocolate heart and serve.
red and white sprinkles and/or chocolate/strawberry swirl hearts for garnish
Store leftovers in an airtight container in the refrigerator.
Video
Notes
For more vibrant color in the filling, add a couple of drops of red food coloring when mixing in the melted white chocolate.
I find the double boiler method is the easiest and most fool-proof for getting smooth, melted chocolate without the risk of it seizing up. If you don't have a double boiler, find a heat-safe bowl with a lip that rests nicely on top of one of your saucepans (without the bottom of the bowl touching the bottom of the saucepan). Place about an inch of water in the saucepan and bring it to a low boil. Place the bowl on the saucepan and the white chocolate in the bowl. Stir periodically until fully melted. (Be careful of the steam!)
To make this ahead of time, hold off on assembling the cookie cups until you want to serve them. Bake the cookie cups, cool completely and store in a container at room temperature. Make the filling as well, then store it in the refrigerator. Right before serving, spoon the filling into the cookie cups and garnish.