Name: Strawberry Swirl Cheesecake Cookie Cups
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: Refrigerated sugar cookie dough; Cream cheese (full-fat recommended); Vanilla extract; Strawberry jam (preferably seedless); Fresh strawberries (for garnish)

These Strawberry Swirl Cheesecake Cookie Cups blend the rich, creamy taste of cheesecake with the buttery crunch of sugar cookies, all finished with a sweet strawberry swirl. They look impressive but are surprisingly easy to make, making them perfect for parties, bridal showers, or simply indulging in a beautiful treat at home. Strawberry Swirl Cheesecake Cookie Cups

Why You’ll Love This Recipe

I love that these cookie cups come together in under an hour with minimal hands-on time. They are a fantastic make-ahead dessert for entertaining, and their individual portions mean no messy slicing. I also appreciate that they’re much easier than a traditional cheesecake—no water bath required! The pretty swirls make them a true showstopper at any event.

Ingredients

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

Refrigerated sugar cookie dough
Cream cheese (full-fat recommended)
Vanilla extract
Strawberry jam (preferably seedless)
Fresh strawberries (for garnish)

Directions

I let the refrigerated cookie dough sit at room temperature for about 10 minutes before using. I preheat the oven to 350°F and grease a muffin tin thoroughly.
I divide the dough into 12 equal pieces and press each portion into the muffin cups, shaping them into little cups with walls about ¼ inch thick. I bake for 12–15 minutes until the edges are golden but the centers look slightly underbaked.
As soon as they come out of the oven, I use the back of a round measuring spoon to gently press the centers down, creating wells for the filling. I let them cool in the pan for 10 minutes before transferring them to a wire rack.
For the filling, I beat softened cream cheese until smooth, then add sugar and beat again. I mix in vanilla until everything is silky and lump-free.
Once the cookie cups are completely cool, I fill them generously with the cheesecake mixture. I warm the strawberry jam slightly, drizzle a little over the top of each, and use a toothpick to create beautiful swirls.
I refrigerate the finished cups for at least one hour before serving. Just before presenting, I sometimes garnish them with fresh strawberry slices or chocolate shavings.

Servings and timing

This recipe makes 12 cookie cups.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Variations

I like to swap the strawberry jam for raspberry or blueberry preserves when I want a different flavor. Sometimes I add mini chocolate chips to the cheesecake filling or swirl in a little chocolate ganache instead of jam for a more decadent option. In the fall, I have used pumpkin butter and a sprinkle of cinnamon for a seasonal twist.

Storage/Reheating

I store these cookie cups in an airtight container in the refrigerator for up to 3 days. The cookie base might soften slightly over time but still tastes amazing. I always add any fresh fruit garnishes right before serving to keep everything looking fresh. If I need to stack them for storage, I separate layers with parchment paper to prevent sticking.

FAQs

Can I use homemade sugar cookie dough?

Yes, I often use homemade sugar cookie dough when I have a little extra time. It works perfectly for this recipe as long as it’s firm enough to hold its shape.

How do I create the strawberry swirl effect?

After filling the cookie cups with cheesecake mixture, I drizzle warmed strawberry jam on top and use a toothpick to swirl it through the filling for a pretty marbled look.

Can I substitute the strawberry jam?

Absolutely! I sometimes use raspberry, blueberry preserves, or even a bit of chocolate spread to change things up depending on the occasion.

How do I ensure the cookie cups hold their shape?

I make sure to press the dough firmly against the muffin tin sides before baking and immediately press the centers after baking to create a neat well.

How should I store these cookie cups?

I keep them refrigerated in an airtight container for up to three days and add fresh garnishes just before serving for the best appearance and taste.

Conclusion

Strawberry Swirl Cheesecake Cookie Cups are one of my favorite desserts to make when I want something that looks elegant but is simple to prepare. With their combination of creamy cheesecake, buttery cookie, and vibrant strawberry swirls, they’re guaranteed to be a hit at any gathering. I love experimenting with different flavors and garnishes, making them endlessly customizable for any season or celebration.