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Strawberry Cheesecake Pretzel Stuffed Cookie Cups

Soft cookie cups filled with creamy cheesecake, topped with fresh strawberries and crunchy pretzels for a perfect sweet and salty dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cookie cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie Cup Base
  • 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 packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup crushed pretzels
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream
Strawberry Topping
  • 1 cup fresh strawberries diced
  • 2 tbsp sugar
  • 1 tsp lemon juice

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Prepare strawberry topping and refrigerate.
  3. Mix dry and wet ingredients for cookie dough and fold in pretzels.
  4. Bake cookie cups in muffin tin for 10–12 minutes.
  5. Prepare cheesecake filling by mixing cream cheese and whipped cream.
  6. Fill cooled cookie cups and top with strawberries.
  7. Chill before serving.

Notes

Do not overbake the cookie cups to keep them soft.