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Strawberry Jam Cheesecake Cookie Cups

Buttery, crumbly cookie cups filled with smooth, velvety cream cheese filling, topped with sweet and tangy strawberry jam.
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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.