Description
Strawberry Swirl Cheesecake Cookie Cups are mini desserts that combine soft sugar cookie bases with creamy cheesecake filling and a sweet strawberry swirl—perfect for parties or anytime indulgence.
Ingredients
- 1 package sugar cookie dough (store-bought or homemade)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam or strawberry sauce
- Optional: powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Roll cookie dough into 1-inch balls and press into muffin cups, forming a small well in the center of each.
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Spoon cheesecake filling into each cookie cup, filling nearly to the top.
- Add a small amount of strawberry jam or sauce on top of each and swirl with a toothpick.
- Bake for 15–18 minutes until edges are golden and centers are set.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar before serving.
Notes
- Use chocolate chip, graham cracker, or lemon cookie dough for variations.
- Substitute strawberry jam with raspberry, blueberry, or homemade puree.
- Add lemon zest to cheesecake filling for extra tang.
- Store in fridge for up to 4 days or freeze for up to 1 month.
- Best served chilled or at room temperature—do not reheat.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
