Ah, Memorial Day Weekend. The un-official official kick off to summer. A weekend filled with family, friends, grilled food, drinks and a good time.
My MDW started off with being able to leave work an hour early – which was a plus for me since I still had packing to do. I left work, rushed home and started packing my bag. I was packing to stay over at Pete’s on Friday night (we will be moving in together in September !!) and Saturday morning I was headed down to Cape May, NJ.
Friday night consisted of Pete and I going for a run (we’re trying to get back into shape and decided to do it together) and coming home to make home made pizza and drinks. Saturday morning consisted of quiet, French Press coffee (which is my new obsession – a must try) and Pete. After we finished our coffee, we started getting ready for the day. Pete headed off to work and I headed down the shore to see family. The day was filled with bike riding, beach (hello sunburn), grilling, and shopping.
But what I want to talk about is something that is an essential treat for a weekend full of grilling and fun.
Baking is probably one of my favorite things to do. Last year, I had been scrolling through Pinterest (here’s where you can see all the things I pin) to find something new to bake for a work event. I came across these Sugar Cookie Cheesecake Cups and decided they looked light, delicious, quick and easy to make. They were a hit! This year, Pete’s co-worker’s hounded him asking if I would be making these and sending them with him to work for their Memorial Day Weekend celebration. Thankfully, I had already been planning to make them for him to bring in.
Here’s the recipe – I can’t take credit for it, it was one I found on Pinterest.
What you’ll need:
- 1/2 cup granulated sugar
- 1 package of refrigerated Sugar cookie dough (Usually I buy the pre-cut squares for the convenience – cause I make these in a pinch)
- 1 teaspoon of vanilla
- 1 cup of Cool Whip (or store brand)
- 8 oz of cream cheese
- Small muffin tin
*Berries to top with – typically I do raspberries and blueberries*
What to do:
- Pre-heat the oven to 350 degrees
- Press the cookie dough into the muffin tin with your thumb
- Bake for 16-18 minutes (or whatever the package says)
Here’s a tip: the cookies will start to rise and look like little muffins, this is okay! Just let them keep cooking until they are done, when you take them out of the oven they will settle/cool and look like little cookie cups. If they need some assistance, gently press in the middle to help make a cup like shape.
While the cookies bake:
- Beat the cream cheese until it is smooth (I typically do this with the Kitchen Aid).
- Once smooth, add in sugar, vanilla, and mix.
- Fold in the whipped cream (I either use a rubber spatula or the Kitchen Aid Mixer on the Stir setting with the flat beater).
- Fill the cups and add the berries on top!
*This recipe makes 24 cheesecake sugar cookie cups.
Finished product ↓
Happy Memorial Day Weekend 🙂