Description
Delightful Cheesecake Cookie Cups featuring a buttery sugar cookie base filled with creamy cheesecake swirled with fruity jam. Perfect for bite-sized treats that combine rich cheesecake flavor with a sweet, tender cookie and a burst of berry goodness.
Ingredients
Scale
Cookie Base
- 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 and Prepare Tin: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking and ease removal.
- Form 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, shaping a shallow cup to hold the filling.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract together until smooth and creamy, ensuring no lumps remain.
- Fill Cookie Cups: Spoon about 1 tablespoon of the cream cheese mixture into each cookie cup, filling them almost to the top.
- Add Jam and Swirl: Place a small drop (approximately 1/4 teaspoon) of your chosen fruit jam into the center of each cup. Use a toothpick or skewer to gently swirl the jam into the cheesecake layer, creating a pretty marbled effect.
- Bake: Bake the assembled cups for 15–18 minutes or until the cheesecake filling is set and the edges of the cookie cups turn lightly golden.
- Cool and Chill: Let the cookie cups cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely. For best texture and flavor, chill in the refrigerator for at least 1 hour before serving.
Notes
- Use room temperature cream cheese for smooth mixing and better texture.
- Swirling the jam gently prevents it from blending completely into the filling, preserving distinct fruity pockets.
- Chilling the cookie cups enhances the cheesecake’s firmness and overall eating experience.
- You can substitute the fruit jam for other flavors like apricot or cherry, but choose thicker preserves to avoid watery tops.
- Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
