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Strawberry Swirl Cheesecake Cookie Cups

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These Strawberry Swirl Cheesecake Cookie Cups are a delightful twist on the classic cheesecake, offering a creamy, tangy filling with a sweet, fruity swirl all encased in a soft, buttery sugar cookie cup. Perfect for any occasion, these mini desserts are sure to be a hit at your next gathering or as a special treat for yourself.

Ingredients

1 roll (16.5 oz) refrigerated sugar cookie dough (or homemade dough)

8 oz cream cheese, softened

¼ cup granulated sugar

1 tsp vanilla extract

⅓ cup strawberry jam (warmed for easy swirling)

Fresh strawberries or chocolate shavings for garnish (optional)

Instructions

  1. Preheat your oven to 350°F. Grease a 12-cup muffin tin or line it with paper liners for easy removal.
  2. Place 1 tablespoon of sugar cookie dough into each muffin cup, pressing the dough up the sides to form wells. Chill the tray for 10 minutes to firm up the dough before baking.
  3. Bake for 12–14 minutes, or until the edges of the cookies are golden brown. While the cookies are still warm, press down gently on the puffed centers. Let them cool in the tin for about 10 minutes, then transfer to a rack to cool completely.
  4. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and fluffy.
  5. Once the cookie cups have cooled, fill each cup with about 1 tablespoon of the cream cheese mixture. Top each with ½ teaspoon of the warmed strawberry jam and swirl it gently with a toothpick or small spoon.
  6. Refrigerate the filled cookie cups for at least 1 hour, allowing the cream cheese filling to firm up.
  7. Once chilled, add fresh strawberry slices or chocolate shavings on top for garnish (if desired). Serve chilled for the best texture and flavor.

Notes

  • Different Jam Flavors: While strawberry jam is a classic, you can experiment with other fruit jams such as raspberry, blueberry, or even apricot to give your cookie cups a unique twist.
  • Chocolate Cookie Cups: Swap the sugar cookie dough for chocolate cookie dough for a richer, more decadent treat.
  • Mini Cheesecake Version: For a slightly different take, fill the cookie cups with a traditional no-bake cheesecake filling instead of the cream cheese mixture.
  • Storage/Reheating: Store these Strawberry Swirl Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 3-4 days. They are best served chilled, so there’s no need to reheat. If you prefer them to be at room temperature, let them sit out for a few minutes before serving.
  • If you want to make the sugar cookie dough from scratch, you can combine butter, sugar, egg, flour, baking powder, and vanilla extract.
  • You can use low-fat or fat-free cream cheese, but the texture and flavor might vary slightly.
  • These can be frozen (without filling) for up to 3 months. Add the cream cheese and strawberry jam after thawing.
  • Make sure to warm the jam slightly for smoother swirling in the cream cheese mixture.

Nutrition

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