Description
Delightful Cheesecake Cookie Cups with Fruity Swirls, featuring a soft sugar cookie base filled with creamy cheesecake and a swirl of vibrant fruit jam. These bite-sized treats are perfect for parties, dessert tables, or an indulgent snack with a balance of sweet cookie and tangy cheesecake flavors.
Ingredients
Scale
Cookie Dough
- 1 roll (16.5 oz) refrigerated sugar cookie dough
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Fruit Swirl
- 2–3 tablespoons fruit jam or preserves (strawberry, raspberry, or blueberry)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Prepare Cookie Cups: Slice the sugar cookie dough into 24 equal pieces. Press each piece into the bottom and slightly up the sides of each muffin cup, forming a shallow well to hold the filling.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract together until the mixture is smooth and creamy.
- Fill Cookie Cups: Spoon about 1 tablespoon of the cheesecake mixture into each prepared cookie cup, filling them evenly.
- Add Fruit Swirl: Add a small drop (approximately 1/4 teaspoon) of your chosen fruit jam onto the center of each cheesecake-filled cup. Use a toothpick or skewer to gently swirl the jam into the cheesecake layer to create a pretty marbled effect.
- Bake: Place the muffin tin in the oven and bake for 15–18 minutes, or until the cheesecake filling is set and the edges of the cookie cups are lightly golden.
- Cool and Chill: Remove from oven and let the cookie cups cool in the pan for 10 minutes. Carefully transfer them to a wire rack to cool completely. For best texture, chill in the refrigerator for at least 1 hour before serving.
Notes
- Make sure the cream cheese is fully softened to ensure a smooth filling without lumps.
- Customize the fruit swirl with your favorite jams or preserves to vary the flavors.
- Use paper liners if you want an easier release of the cookie cups after baking.
- These cookie cups are best served chilled to keep the cheesecake filling firm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
