Strawberry Swirl Cheesecake Cookie Cups
Why Make This Recipe
Strawberry Swirl Cheesecake Cookie Cups are a delightful treat that combines creamy cheesecake and sweet strawberry jam in a crispy cookie shell. They are perfect for any occasion—whether it’s a family gathering, a picnic, or just a sweet snack at home. These bite-sized desserts are easy to make and will impress your guests with their beautiful presentation and delicious taste.
How to Make Strawberry Swirl Cheesecake Cookie Cups
Ingredients:
- 1 roll (16.5 oz) refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Strawberry jam (for swirl)
Directions:
- Preheat the oven to 350°F (175°C).
- Grease a mini muffin pan.
- Slice the sugar cookie dough into portions and press each portion into the bottom and up the sides of the muffin cups to form a cup shape.
- Bake for 10-12 minutes or until lightly golden. Remove and let cool.
- In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
- Spoon the cheesecake filling into each cookie cup.
- Top with a dollop of strawberry jam and use a toothpick to swirl it into the cheesecake filling.
- Chill in the refrigerator for at least 2 hours before serving.
How to Serve Strawberry Swirl Cheesecake Cookie Cups
Serve these cookie cups chilled for the best taste. You can arrange them on a pretty plate or tray. They make great desserts for parties, or you can enjoy them as a sweet snack at home. Don’t forget to add extra strawberry jam on the side for those who want even more flavor!
How to Store Strawberry Swirl Cheesecake Cookie Cups
Once made, store the cookie cups in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to prepare them in advance, you can bake the cookie shells beforehand and fill them with the cheesecake mixture just before serving.
Tips to Make Strawberry Swirl Cheesecake Cookie Cups
- Make sure the cream cheese is softened for smoother mixing.
- Press the cookie dough firmly into the muffin pan to create strong cups.
- Experiment with different jams for swirls like raspberry or blueberry for variety.
- For a slight tang, add a teaspoon of lemon juice to the cream cheese mixture.
Variation
You can add fresh strawberries on top instead of or in addition to the strawberry jam. This adds a nice texture and flavor to the cookie cups.
FAQs
1. Can I use homemade cookie dough instead of refrigerated dough?
Yes, homemade sugar cookie dough will work well! Just make sure it’s easy to handle.
2. How long do these cookie cups last?
They typically last about 3-4 days in the refrigerator when stored properly.
3. Can I freeze these cookie cups?
Yes, you can freeze them before adding the filling. Just bake the cookie cups, let them cool, and then freeze them in an airtight container. Thaw and fill them before serving.
Strawberry Swirl Cheesecake Cookie Cups
Ingredients
For the cookie cups
- 1 roll 1 roll (16.5 oz) refrigerated sugar cookie dough Package size may vary.
For the cheesecake filling
- 8 oz 8 oz cream cheese, softened Make sure it's completely softened for easier mixing.
- 1/4 cup 1/4 cup granulated sugar
- 1 tsp 1 tsp vanilla extract
For the topping
- to taste Strawberry jam (for swirl) You can also use other flavors like raspberry or blueberry.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a mini muffin pan.
- Slice the sugar cookie dough into portions and press each portion into the bottom and up the sides of the muffin cups to form a cup shape.
- Bake for 10-12 minutes or until lightly golden. Remove and let cool.
Filling
- In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
- Spoon the cheesecake filling into each cookie cup.
- Top with a dollop of strawberry jam and use a toothpick to swirl it into the cheesecake filling.
- Chill in the refrigerator for at least 2 hours before serving.
