Strawberry Cheesecake Tassies

Strawberry Cheesecake Tassies? Tassies?

Little cuppy cookies, folks.


Worry not. Before I became a food blogger, I didn’t know a tart from a tassies. And you know what? They really aren’t all that different.

Tassies are kind of like little pies, round and chewy, an full of a filling of your choosing. Today we have cheesecake. Strawberry cheesecake. Strawberry cheesecake nestled in a sugary cookie type of crust, just waiting to be popped into your mouth, in one or two bites. They’re wonderfully easy, so easy to change up with other berries or jellies, and they have this crazy habit of disappearing in no time.

I can’t seem to find any around here anymore, that is.


So…you make some. Just let me know what you think of the result!


Strawberry Cheesecake Tassies

(recipe created for Dixie Crystals)

  • Yield: 24
  • Prep Time: 10 minutes
  • Bake Time 30 minutes
  • Total Time: 40 minutes, plus cooling


For the Crusts
  • · 5 tablespoons cold unsalted butter, cut into chunks
  • · 1 cup all-purpose flour
  • · 1/4 cup Dixie Crystals sugar
  • · 1 large egg yolk
  • · 1 teaspoon vanilla extract
  • · Pinch of salt
For the Filling:
  • · 8 ounces cream cheese, softened
  • · 1/4 cup Dixie Crystals sugar
  • · 1 large egg
  • · 1 teaspoon vanilla extract
  • · 3 tablespoons Strawberry jam or jelly


1. Preheat the oven to 350 degrees. prepare a 24-cup mini-muffin pan with non-stick spray; set aside. In a food processor, combine the flour and butter. Pulse until mixture is a crumbly texture. Add the sugar, egg yolk, vanilla, and salt. Process until mixture is uniform.

2. Divide the dough into 24 pieces and shape into small balls. Place a ball into each muffin cup. Press down in the centers so that the dough is in the shape of a cup.

3. Bake until golden brown, about 13-18 minutes. Remove from oven and transfer to a wire rack to cool.

4. To make the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, and vanilla until completely smooth. Stir in strawberry jelly by hand, leaving some swirls. Using a small cookie scoop, fill the cooled crusts.


5. Bake until filling is set and lightly brown at the edges, about 10 to 12 minutes. Garnish with candied fresh berry pieces, if desired, after cooling. Keep refrigerated up to 3 days.



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