It seems we have started an Easter tradition down here in Florida. This time last year, we had just barely moved here with our friends and none of us had really gotten the chance to meet new people yet or find other things to do on Easter. So, the four of us got together and had a shrimp boil! Recently moving from Oklahoma, a shrimp boil was never on our minds, but now that the water was in sight it seemed like a great idea!

The tradition continued again this year, but this time around with many more friends- all who we’ve come to know and love in this last year. We had a giant shrimp boil eating on picnic tables on a dock on the water.  It really was so special to take a minute to look around and embrace all the love we’ve come across in just one year- the new friends we’ve made, traditions we’ve started, and the beautiful days we were all able to share together just like yesterday.

We brought a few things to contribute to the meal, but by far the crowd favorite were these Strawberry Cheesecake Cookie Cups. They were the perfect little bite-size dessert; as well as fruity and light on a hot spring day.  Even my chocolate peanut butter dessert loving husband gave these an A+, so they’ve gotta be good, right? They’re incredibly quick and easy to make, and can even be prepped and made the night before. I used the store bought chilled sugar cookie dough from Pillsbury (the one that’s cut up into squares already). However, if you’re feeling real adventurous and have more time that I did, you could make and chill your own sugar cookie dough.

I hope everyone had a wonderful and blessed Easter spent with family, friends, and loved ones. Spring has officially begun!

Check out the delicious Strawberry Cheesecake Cookie Cup recipe below, and enjoy!

STRAWBERRY CHEESECAKE COOKIE CUPS:

INGREDIENTS:

1. 1 24-count package Pillsbury Sugar Cookie Dough
2. 1 jar strawberry jam
3. 1 8 oz. package cream cheese, softened
4. 1/2 cup powdered sugar
5. 1 tbs French Vanilla Coffee Creamer (any brand you prefer)
6. 1 tsp fresh lemon juice
7. Fresh strawberry slices for garnish

PREPARATION:

1. Preheat oven to 350 degrees
2. Spray a 24 cup mini muffin tin with non-stick cooking spray
3. Lightly press one piece of dough into each cup, slightly forming a cup. Bake for 12-15 minutes (or until dough is slightly golden brown)
4. Remove from oven. When slightly cool, use you’re fingers to finish making the “cookie cup” by making a small well in the center of each cookie.
5. Remove the cookie cups from the tin and allow them to cool completely
6. Add softened cream cheese to a medium sized bowl and beat with a hand mixer or standing mixer until it turns to a fluffy consistency.
7. Add powdered sugar and coffee creamer. Beat until smooth. Add lemon juice and continue to beat until all combined.
8. Use either a spoon, piping bag, or if you’re like me- a ziplock bag with the corner cut off- to add a dab of cream cheese filling to just cover the bottom of each cookie cup
9. Use a spoon, or piping bag, to add a small amount of strawberry jam to each cup- carefully layering on top of the cream cheese filling
10. Use the remaining cream cheese filling to fill the rest of the cookie cups
11. Top with sliced strawberries. Refrigerate until ready to serve