Strawberry Swirl Cheesecake Cookie Cups

There’s just something about bite-sized desserts that makes them totally irresistible—and if they happen to include both sugar cookies and cheesecake, well, count me in! These Strawberry Swirl Cheesecake Cookie Cups are a sweet little mashup of two classic treats, and trust me, they’re every bit as good as they sound.

I actually made a batch of these for a family get-together last spring, and they disappeared within minutes. No plates, no forks, no fuss—just rich, creamy cheesecake tucked into golden sugar cookie cups, with a pretty swirl of strawberry jam right on top. They look fancy enough for holidays and parties but are easy enough to whip up on a random Thursday night (which, let’s be real, is when I’m most likely to crave cheesecake).

So if you’re in the mood for a fun twist on cheesecake—or if you just need a crowd-pleasing dessert that doesn’t take a ton of effort—these little cookie cups are a must-try. Let’s dive right in!

this recipe

Ingredients You’ll Need

For the cookie base:

• 1 tube (16.5 oz) refrigerated sugar cookie dough

For the cheesecake filling:

• 8 oz cream cheese, softened

• ⅓ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

For the strawberry swirl:

• ¼ cup strawberry jam or preserves

STEP 1: Prep Your Muffin Tin

Start by preheating your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or pop in some paper liners if you want an easier cleanup (and a more grab-and-go kind of feel). Either works great.

STEP 2: Form the Cookie Cup Base

Next, grab your tube of refrigerated sugar cookie dough and slice it into 12 equal pieces. Press each piece into the bottom of your prepared muffin cups, gently pressing the dough up the sides to form little wells. Don’t worry about making them perfect—once they bake, they’ll puff up and cradle that creamy filling beautifully.

STEP 3: Make the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese and granulated sugar until the mixture is nice and smooth—no lumps here! Then add in the egg and vanilla extract, mixing until it’s fully combined and silky.

This filling is the creamy heart of these cookie cups, so don’t rush this step. A smooth filling makes all the difference.

STEP 4: Fill the Cookie Cups

Using a spoon (or a small cookie scoop, which works wonders), divide the cheesecake filling evenly between the 12 cookie cups. You’ll want to fill them almost to the top—just leave a tiny bit of room so the filling doesn’t spill over while baking.

STEP 5: Add the Strawberry Swirl

Now comes the fun (and pretty!) part. Take your strawberry jam or preserves and add a few small drops to the top of each cheesecake-filled cookie cup. Then, using a toothpick or a skewer, gently swirl the jam into the cheesecake layer.

There’s no right or wrong way to do this—just swirl until you’ve got a nice marbled effect. It’ll look gorgeous once it bakes up, like a tiny dessert masterpiece in every cup.

STEP 6: Bake to Perfection

Pop your muffin tin into the preheated oven (350°F/175°C) and bake the cookie cups for 18 to 22 minutes. You’re looking for a few key signs that they’re done:

• The edges of the sugar cookie should be a light golden brown.

• The cheesecake center should look set, with just a tiny bit of jiggle in the middle (think of it like a full-size cheesecake—slightly firm but still creamy).

Every oven runs a little differently, so I recommend checking around the 18-minute mark and going from there. You don’t want to overbake or dry out the cheesecake layer.

STEP 7: Cool Before Removing

Once baked, let the cookie cups cool in the pan for about 10 minutes. This is important—not just for avoiding burnt fingertips, but also because the cups are delicate right out of the oven. Cooling helps them firm up a bit so you can remove them without cracking the cheesecake.

After that short rest, carefully transfer them to a wire cooling rack to cool completely.

Tip: If you didn’t use liners, gently run a butter knife around the edges of each cup before lifting them out. This helps release them cleanly without damaging those beautiful swirled tops.

STEP 8: Chill in the Fridge

Here’s the secret to getting that true cheesecake texture: refrigeration.

Once your cookie cups are cooled to room temperature, place them in an airtight container and pop them into the fridge for at least 1 hour. If you have the time, chilling them overnight gives the best results. The cheesecake layer firms up beautifully, and the flavors meld together in the most delicious way.

Helpful Tips & Easy Variations

Whether you’re making these for a party, bake sale, or just a cozy night at home, there are a few little tweaks and tips that can help you take this recipe to the next level.

Try a Different Jam

While strawberry is a classic (and looks gorgeous), you can absolutely switch it up based on what you have in the fridge—or what fruit you’re craving. Try:

• Raspberry jam for a slightly tart edge

• Blueberry preserves for a rich, deep berry flavor

• Apricot jam for a sunny, tangy twist

Each one gives these cookie cups a whole new vibe!

Add a Graham Cracker Sprinkle

For a little textural contrast, try sprinkling a tiny bit of crushed graham cracker crumbs on top after baking but before chilling. It adds a fun nod to traditional cheesecake crusts.

Make It a Mini Sampler

Can’t decide on one flavor? Use different jams in each cup and make a mini cheesecake sampler tray. It’s a hit at parties, and guests love choosing their favorite.

Make-Ahead Friendly

These cookie cups hold up really well in the fridge. You can make them 1-2 days ahead, which is a lifesaver if you’re prepping for an event. Just store them in a tightly sealed container and keep them chilled until serving.