Description
Indulge in these easy and stunning Strawberry Swirl Cheesecake Cookie Cups, blending creamy cheesecake filling, buttery sugar cookie bases, and a luscious strawberry swirl — the perfect bite-sized treat for parties, showers, or everyday dessert cravings!
Ingredients
- Refrigerated sugar cookie dough
- Cream cheese (full-fat recommended)
- Vanilla extract
- Strawberry jam (preferably seedless)
- Fresh strawberries (for garnish)
Instructions
- Let refrigerated sugar cookie dough sit at room temperature for 10 minutes. Preheat oven to 350°F and grease a muffin tin.
- Divide dough into 12 portions; press into muffin cups forming wells. Bake 12–15 minutes until edges are golden.
- Press centers with a measuring spoon immediately after baking. Cool for 10 minutes, then transfer to a wire rack.
- Beat softened cream cheese until smooth; add sugar, then vanilla, mixing until silky.
- Fill cooled cookie cups with cheesecake mixture.
- Warm strawberry jam slightly, drizzle over tops, and swirl with a toothpick.
- Refrigerate at least 1 hour before serving. Garnish with fresh strawberries if desired.
Notes
- You can substitute the strawberry jam with raspberry, blueberry, or even chocolate spread.
- For seasonal flavors, try pumpkin butter and a sprinkle of cinnamon.
- Homemade sugar cookie dough works well if you prefer baking from scratch.
- Always garnish fresh before serving for the best presentation.
