3-Ingredient Santa Cheesecake Cups
These easy 3-Ingredient Santa Cheesecake Cups are made with buttery sugar cookie cups, creamy no-bake cheesecake filling, and fresh strawberries decorated like Santa hats. They're an adorable bite-sized Christmas dessert perfect for holiday parties, cookie exchanges, and festive dessert boards!
Servings 24
Ingredients
- 1 16.5-ounce package refrigerated sugar cookie dough
- 1 24.3-ounce container Philadelphia No Bake Cheesecake Filling
- 24 medium fresh strawberries washed, hulled, and dried
Instructions
- Preheat the oven to 350°F, or according to the refrigerated cookie dough package directions. Lightly grease a 24-cup mini muffin pan.
- Divide the sugar cookie dough into 24 evenly sized balls. Place one ball into each muffin cavity.
- Bake for approximately 12–14 minutes, or until the edges are lightly golden and the cookies are baked through.
- Immediately after removing the cookies from the oven, use the back of a small spoon to gently press down the centers, creating a well in each cookie cup.
- Allow the cookies to cool in the pan until firm enough to remove. Transfer to a cooling rack and cool completely.
- Transfer the chilled cheesecake filling to a piping bag or use a spoon to fill each cooled sugar cookie cup.
- Place one hulled strawberry, cut side down, on top of each cheesecake cup, with the pointed tip facing upward.
- Pipe a small dollop of cheesecake filling onto the tip of each strawberry to create Santa's hat pom-pom.
- Refrigerate until ready to serve. Enjoy chilled!
Video
Notes
Cookie dough: Refrigerated sugar cookie dough makes this recipe quick and easy. Baking times may vary by brand.
Cheesecake filling: Philadelphia No Bake Cheesecake Filling works straight from the container. No additional preparation is required.
Strawberries: Use medium-sized strawberries and pat them completely dry before assembling.
Cookie cups: Press down the centers immediately after baking while they're still warm to create space for the filling.
Make ahead: Bake the sugar cookie cups up to two days in advance. Assemble with cheesecake filling and strawberries before serving.
Storage: Refrigerate assembled cheesecake cups in an airtight container for up to three days.
Freezing: Unfilled sugar cookie cups can be frozen for up to two months. Thaw completely before assembling.
Homemade cheesecake filling: Substitute a mixture of 8 ounces softened cream cheese, ¼ cup powdered sugar, 1 teaspoon vanilla extract, and 1 cup thawed whipped topping. Beat the cream cheese, sugar, and vanilla until smooth, then fold in the whipped topping. Chill before using. Increase the batch if needed to fill all the cups.