I know we talked about this already, but it’s Strawberry season (!).
Unfortunately (/fortunately?) it’s also the season of sporadic thunderstorms that creep up on you unannounced.
The skies have me a little terrified to go running recently since these dark clouds come out of nowhere I don’t have a waterproof case on my phone in the event that I get stuck in a downpour.
But that’s Ok, because there’s something so… cozy about a thunderstorm in the early evening, when it rolls in and blacks out the sun and whips the trees into a frenzy, I can’t help but want to hole up in the kitchen.
The thunder starts grumbling in the distance and I know it’s only moments before the rain starts to come down like Niagara Falls (and I invariably panic about whether or not I left my car windows down).
This is my favorite time to bake something sweet.
I never feel guilty about being inside in the summertime when the weather outside is awful. It’s just so nice to be in the kitchen with a bowl of some sort of cookie dough or cake batter, an oven preheating, and my family in the room beside me settling down to take advantage of the weather in their own way and pop in a movie that will inevitably distract me and make the baking process take 3x as long.
It’s Ok. It’s cozy.
I love cozy.
I also love recipes that look more complicated than they really are.
These cheesecake bites are that kind. The “cups” are a basic sugar cookie dough molded partially around the outside of a mini-muffin pan tin. The rich, (no-bake, no box-filling) cheesecake filling is absurdly easy to whip together, and the strawberries & blueberries (or whatever fruit best suits your fancy), well all you have to do is cut and arrange.
Sugary, crisp cookie crust cup. Rich cheesecake filling. Fresh fruit to top it all off. Minimal assembly.
Next time a thunderstorm starts rolling in, you know what to do.
- 24 oz cream cheese softened, 3 packages
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- Fruit of your choice I chose strawberries and blueberries
- Preheat oven to 350 degrees F.
- In mixer combine butter, sugar and vanilla. Beat until creamy.
- Add in egg, stir until combined.
- Gradually add in flour and baking soda. Stir until dough clumps together.
- Grease the protruding cups of a mini-muffin tin.
- Roll dough into 1-inch sized balls, and press over the back end of a cup of the muffin tray. Spread so that dough covers the bottom and a small amount reaches over all sides of the cup.*
- Bake on 350 degrees for 7 minutes, or until the "rim" of the cookie cups start to turn golden brown.
- In stand mixer, beat cream cheese until smooth.
- Stir in sugar and vanilla, beat until creamy.
- Beat in heavy cream, beat on medium-high for 1-2 minutes
- Reduce speed to low and beat in 1/2 cup sour cream.
- Refrigerate until cookie cups have cooled completely and are ready to be filled/served.
- Up to a few hours before serving, pipe (or spoon) cheesecake filling in to completely cooled cookie cups. Top with desired fruit and serve.
Cookie cups should be relatively shallow, when molding them, keep in mind that they will stretch as they bake. If the dough stretches too far (to the base of the cup) it is fine to trim while the cookies are still warm.