Strawberry Swirl Cheesecake Cookie Cups

Strawberry Swirl Cheesecake Cookie Cups are a delightful bite-sized dessert that blends soft, buttery cookie dough with creamy cheesecake filling and a swirl of sweet strawberry sauce. They’re as pretty as they are delicious—perfect for parties, holidays, or when I want a small treat packed with big flavor.

Why You’ll Love This Recipe

I love how these cookie cups combine two classic desserts in one: cookies and cheesecake. They’re rich but not too heavy, with a fun strawberry twist that adds fruity brightness to every bite. The individual portions make them ideal for serving, and they bake up quickly without the fuss of a full cheesecake. Whether I’m baking for a crowd or just for myself, these always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sugar cookie dough (store-bought or homemade)

• Cream cheese (softened)

• Granulated sugar

• Egg

• Vanilla extract

• Strawberry jam or strawberry sauce

• Optional: powdered sugar for dusting

Directions

1. I preheat the oven to 350°F and lightly grease a mini muffin tin.

2. I roll the cookie dough into small balls and press them into the muffin cups, creating a little well in the center of each to hold the filling.

3. In a bowl, I beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.

4. I spoon the cheesecake filling into each cookie cup, filling them nearly to the top.

5. Using a toothpick, I swirl a small amount of strawberry jam or sauce into the top of each filled cup for that signature marbled look.

6. I bake them for 15–18 minutes, or until the edges are lightly golden and the centers are just set.

7. After baking, I let the cookie cups cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 mini cookie cups. It takes 15 minutes to prep, 15–18 minutes to bake, and another 20–30 minutes to cool completely.

Variations

Sometimes I use chocolate chip cookie dough for a richer flavor, or swap the strawberry jam for raspberry or blueberry. When I want a tangier filling, I add a little lemon zest to the cheesecake batter. I’ve also made them with graham cracker cookie dough for a more traditional cheesecake twist.

storage/reheating

I store the cookie cups in an airtight container in the fridge for up to 4 days. They taste great cold, but I sometimes let them sit at room temperature for 10–15 minutes before serving. I don’t reheat them, since the cheesecake is best served chilled or just slightly cool.

FAQs

Can I use homemade cookie dough?

Yes, I often use homemade sugar cookie dough—it works beautifully and gives a more personal touch.

Do I have to use a mini muffin tin?

A mini muffin tin gives the perfect bite-sized portions, but I’ve also used a regular muffin tin for larger cups. I just adjust the baking time.

Can I use fresh strawberries instead of jam?

Yes, I puree fresh strawberries with a bit of sugar for a homemade swirl. I just make sure the mixture isn’t too watery.

How do I know when the cheesecake filling is done?

The centers should look set and slightly puffed. They’ll continue to firm up as they cool.

Can I freeze these cookie cups?

Yes, I freeze them in a single layer, then store in a freezer bag for up to a month. I thaw them in the fridge before serving.

Conclusion

Strawberry Swirl Cheesecake Cookie Cups are a delicious little indulgence that combine creamy, fruity, and buttery flavors in a single bite. They’re fun to make, easy to serve, and always a crowd favorite. Whether I’m baking them for a special occasion or just to brighten a weekday, these cookie cups always bring a smile.