Imagine the perfect bite: a buttery, crumbly cookie cup filled with smooth, velvety cream cheese filling, topped with sweet and tangy strawberry jam.
That’s exactly what you get with these Strawberry Jam Cheesecake Cookie Cups.
A delightful fusion of cookie and cheesecake in one, these mini treats are perfect for any occasion!
Ingredients
For the cookie cups:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ¼ cup heavy cream
To garnish:
- ½ cup strawberry jam
- Fresh strawberry slices
- Fresh mint leaves
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease a mini muffin pan thoroughly.
Step 2: Combine flour, powdered sugar, butter, and vanilla in a bowl. Mix until crumbly but able to hold together.
Step 3: Press small amounts of dough into mini muffin cups, shaping into cup forms.
Bake for 10-12 minutes until edges are lightly golden.
Step 4: Cool cookie cups in the pan for a few minutes, then remove and let cool completely.
Step 5: Beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth. Gradually add heavy cream, beating until fluffy.
Step 6: Fill cookie cups with cheesecake mixture. Top each with 1 tsp of strawberry jam and garnish with strawberry slices and mint.
Chill for at least 30 minutes before serving.
Tips
If dough is too soft, refrigerate for 15-20 minutes before shaping.
Use a non-stick mini muffin pan and grease well to prevent sticking.
Refrigerate filled cups for at least 30 minutes to help the filling set properly.
FAQs
1. Can I use a different type of jam?
Yes, try raspberry, blueberry, or peach jam for unique flavors.
2. How do I prevent the cookie cups from sticking to the pan?
Grease the pan thoroughly or use parchment liners for easy removal.
3. Can I make these ahead of time?
Yes, prepare and refrigerate the cookie cups a day ahead, adding garnishes before serving.
4. Are there gluten-free or dairy-free options?
Use a gluten-free flour blend for a gluten-free version and vegan substitutes for butter and cream cheese for a dairy-free option.
Strawberry Jam Cheesecake Cookie Cups
Ingredients
For the cookie cups:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter softened
- 1 tsp vanilla extract
For the cheesecake filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ¼ cup heavy cream
To garnish:
- ½ cup strawberry jam
- Fresh strawberry slices
- Fresh mint leaves
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan thoroughly.
- Combine flour, powdered sugar, butter, and vanilla in a bowl. Mix until crumbly but able to hold together.
- Press small amounts of dough into mini muffin cups, shaping into cup forms. Bake for 10-12 minutes until edges are lightly golden.
- Cool cookie cups in the pan for a few minutes, then remove and let cool completely.
- Beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth. Gradually add heavy cream, beating until fluffy.
- Fill cookie cups with cheesecake mixture. Top each with 1 tsp of strawberry jam and garnish with strawberry slices and mint. Chill for at least 30 minutes before serving.
