Strawberry Swirl Cheesecake Cookie Cups
These delightful cookie cups combine creamy cheesecake and sweet strawberry jam in a crispy cookie shell, perfect for any occasion.
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.
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.