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Strawberry Swirl Cheesecake Cookie Cups

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These delightful cookie cups combine creamy cheesecake and sweet strawberry jam in a crispy cookie shell, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a mini muffin pan.
  3. 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.
  4. Bake for 10-12 minutes or until lightly golden. Remove and let cool.
Filling
  1. In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
  2. Spoon the cheesecake filling into each cookie cup.
  3. Top with a dollop of strawberry jam and use a toothpick to swirl it into the cheesecake filling.
  4. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 8g

Notes

Store the cookie cups in an airtight container in the refrigerator for about 3-4 days. For variations, consider adding fresh strawberries on top.
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