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Strawberry Cheesecake Pretzel Crumble Cookie Cups

Soft cookie cups filled with creamy cheesecake, sweet strawberries, and crunchy pretzel crumble for the perfect sweet-salty dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cookie cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie Cups
  • 2 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
Strawberry Layer
  • 1 cup fresh strawberries diced
  • 2 tbsp sugar
  • 1 tsp lemon juice
Pretzel Crumble
  • 1 cup crushed pretzels
  • 3 tbsp butter melted
  • 2 tbsp brown sugar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin.
  2. Mix dry ingredients and prepare cookie dough by creaming butter and sugars, then adding egg and vanilla.
  3. Press dough into muffin tin and bake 10–12 minutes.
  4. Prepare cheesecake filling by beating cream cheese, sugar, vanilla, and cream.
  5. Cook strawberries with sugar and lemon juice until thickened.
  6. Mix pretzel crumble ingredients and toast lightly.
  7. Assemble cookie cups with filling, strawberry layer, and crumble topping.

Notes

Chill before serving for best texture and flavor.