Strawberry Cream Cheese Pastry Bites Recipe
Every single week when I go grocery shopping, strawberries are on the list {especially this time of year}. During the summer strawberries are a gorgeous red color and super ripe. They are also perfect for making delicious desserts. Whether it is Strawberry Shortcake, Strawberry Sheet Cake Cookies or these Strawberry Cream Cheese Pastry Bites… you know they are going to be awesome!
The best part about these Strawberry Cream Cheese Pastry Bites Recipe is the sugar cookie base.
Using a mix to make them, keeps things super simple. Using a mini muffin pan makes it a one bite dessert.
Dreams are made with pie bites like these. The cream cheese filling adds great texture and also keeps the whole thing from being too sweet.
Perhaps the best part about them is that you can eat a half dozen and not feel bad about it because they are just “bites”.
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Tips & tricks to achieve the most delicious cookies of your life!
How to make Sugar Cookie pie crust with a mix
Combine the dry sugar cookie mix with a stick of softened butter and an egg. I like to use a hand held mixer to get everything incorporated nicely.
The dough will be thick and that is just how you want it.
If you would rather have a homemade crust, this Cream Cheese Sugar Cookie would be perfect.
Using a small cookie scoop, scoop mounds of the dough into a mini muffin pan that has been liberally sprayed with nonstick cooking spray.
Take you fingers and press the top down to make them a flat surface.
Bake in a 350 degrees oven for 9-11 minutes.
Remove from the oven and immediately use a knife to run around the edges of the bites. This will ensure that they don’t stick.
To make the indentation, take a tart shaper {or end of a wooden spoon} and press down on the middle of the cookie while they are still in the mini muffin pan.
Allow the cups to cool completely and then transfer them to a baking sheet.
Cream Cheese Pie Filling
To make the filling, combine the cream cheese, powdered sugar and vanilla.
I like to use a hand held mixer. Mix until you have a smooth and thick filling.
Put the filling into a piping bag {or Ziploc bag} and squeeze enough filling into each cup to just fill the bottom. Be sure to leave room for the strawberry topping.
You could also do this step by spooning the cream cheese mixture into each cup.
Easy Strawberry Pie Bites Topping
Combine chopped strawberries with seedless strawberry jam. I love adding jam to cookies, it adds great flavor and color. Your will go crazy for this Strawberry Jam Cookie. Stir to combine without breaking up the strawberries.
It is such a great combination of fresh berries and sweet jam!
Spoon a teaspoon of strawberry topping onto each pie bite and on top of the cream cheese filling.
Isn’t this baby so darn cute!
Refrigerate for up to 2 days or serve immediately.
Either way these Strawberry Cream Cheese Pie Bites are going to disappear before your eyes.
I always suggest saving yourself a few because you know you want to!!
5 Tips for making a Perfect Pastry Bite
- Don’t be restricted by having to just use pie crust. Sugar cookie dough works wonderfully.
- Liberally spray each cavity of a mini muffin pan before adding the cookie dough.
- Run a knife around the edge of each crust as soon as you remove them from the oven. This will ensure that your crusts don’t stick.
- Use a tart shaper to make the indentation for the filling. This saves so much time.
- Filling flavors are endless. Use any kind of sweetened fresh fruit for a perfect summer dessert.
Do you love Strawberry desserts? Try these recipes…
- Strawberry Sheet Cake Cookies
- Fresh Strawberry No Bake Cheesecake
- Chocolate Covered Strawberry Cookie Cup
- Strawberry Shortcake with Sweet Biscuits
- Sugar Cookies with Strawberry Buttercream
Strawberry Cream Cheese Pastry Bites Recipe
Ingredients
Sugar Cookie Crust
- 1-17.25 oz pkg sugar cookie mix
- ½ cup butter {softened}
- 1 egg
Cream Cheese Filling
- 4 oz cream cheese {softened}
- ½ cup powdered sugar
- ¼ tsp vanilla extract
Fresh Strawberry Topping
- ½-¾ cup strawberries {finely chopped}
- ¼ cup seedless strawberry jam
Instructions
Sugar Cookie Crust
- Preheat oven to 350°.
- Combine sugar cookie mix, 1 stick of softened butter and egg with a hand held mixer {or by hand} until you have a thick dough.
- Generously spray each cup of the mini muffin tin. Use a small cookie scoop and scoop a mound of dough into each cup. Press the top of the mound down slightly with your fingers so that you have a level top.
- Bake for 9-11 minutes. Remove the pan from the oven and immediately run a knife around the edge of each cookie to loosen them. Once the cookies are loose, take a tart shaper and create an indentation into the middle of each cookie.
- Allow the cookies to cool and bake the remainder of the dough.
Cream Cheese Filling
- In a medium bowl combine the cream cheese, powdered sugar and vanilla. Using a hand held mixer, mix the ingredients until you have a smooth filling.
- Put the filling into a piping bag {or Ziploc bag} cut a small triangle off of the end. Pipe the filling into the bottom of each sugar cookie crust. Being sure to leave room for the strawberry topping.
Strawberry Topping
- Combine the chopped strawberries and seedless strawberry jam in a small bowl. Mix gently until everything is combined. This will ensure that the fresh strawberries don't mash up.
- Spoon about a teaspoon of strawberry filling onto the top of each pie bite. I like to be sure that it is covering the cream cheese filling.
- Serve or refrigerate for up to 2 days.
