Description
Strawberry Swirl Cheesecake Cookie Cups combine the rich, creamy flavor of cheesecake with the buttery sweetness of sugar cookies, all in one handheld treat. A dollop of strawberry jam swirled into the cheesecake center adds a fruity brightness, making these mini desserts perfect for parties, holidays, or anytime indulgence.
Ingredients
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
Instructions
1 Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
2 Slice the sugar cookie dough into 12 equal portions and press each piece into the bottom and up the sides of each muffin cup to form a small well.
3 In a medium bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract and mix until fully combined and creamy.
4 Spoon the cheesecake mixture evenly into the cookie cups, filling them almost to the top.
5 Place small drops of strawberry jam on top of the cheesecake filling in each cup. Use a toothpick or skewer to gently swirl the jam into the cheesecake.
6 Bake for 18-22 minutes, or until the cheesecake is set and the cookie edges are golden brown.
7 Allow the cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least one hour before serving.
Notes
You can substitute raspberry or blueberry jam for a different twist. For a firmer texture, refrigerate overnight. To remove the cookie cups easily, run a butter knife around the edges after cooling slightly. These keep well in the fridge for up to 5 days in an airtight container.