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–+ servings

Strawberry Swirl Cheesecake Cookie Cups

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Delightful mini treats combining creamy cheesecake with tart strawberry jam, perfect for gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 roll (16.5 oz) refrigerated sugar cookie dough
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Make sure it's at room temperature for easier blending.
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
For the Topping
  • to taste strawberry jam Feel free to use homemade or your favorite brand.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a mini muffin pan with cooking spray or butter.
  3. Slice the refrigerated sugar cookie dough into equal portions.
  4. Press each portion into the bottom and up the sides of each muffin cup to create a cup shape.
Baking
  1. Bake for 10-12 minutes, or until they turn lightly golden.
  2. Remove and allow them to cool completely.
Filling
  1. In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. Spoon the cheesecake filling into each cooled cookie cup, filling them generously.
Topping
  1. Top each with a dollop of strawberry jam, then use a toothpick to gently swirl the jam into the cheesecake mixture.
  2. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

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

Notes

Garnish with fresh strawberries and mint for elegance, or serve alongside vanilla ice cream. For storage, refrigerate in an airtight container for up to 3 days, or freeze for up to a month.
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