Strawberry Swirl Cheesecake Cookie Cups
Strawberry Swirl Cheesecake Cookie Cups feature a sugar cookie crust filled with creamy vanilla cheesecake and swirled with strawberry jam. Baked in muffin tins and topped with fruit or chocolate, they’re as pretty as they are delicious.
Ingredients
For the cookie base:
- 1 roll 16.5 oz refrigerated sugar cookie dough (or homemade dough)
For the filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ⅓ cup strawberry jam warmed slightly for easy swirling
For garnish (optional):
- Fresh strawberries or chocolate shavings
Instructions
- Lightly grease a 12-cup muffin tin with non-stick spray or butter. Preheat the oven to 350°F (175°C).
- Slice sugar cookie dough into 12 even pieces. Press each piece into a muffin cup, forming a bowl shape that covers the bottom and sides.
- Bake for 12–15 minutes, until golden at the edges and just set in the center. While still warm, press down the puffed centers with the back of a spoon. Let cool completely in the tin.
- Beat softened cream cheese, sugar, and vanilla extract in a bowl for about 2 minutes, until smooth and fluffy.
- Spoon cheesecake filling into each cooled cookie cup. Add 1 teaspoon of warmed strawberry jam on top, then swirl with a toothpick for a marbled effect.
- Refrigerate for at least 1 hour until the filling sets. Before serving, top with a fresh strawberry slice or chocolate shavings.