Strawberry Swirl Cheesecake Cookie Cups: Bite-Sized Bliss!
Get ready to fall in love with these adorable and utterly delicious Strawberry Swirl Cheesecake Cookie Cups! These treats are pure, bite-sized bliss, featuring a tender, buttery cookie cup base generously filled with a creamy, dreamy cheesecake, and swirled with sweet, vibrant strawberry jam. They’re beautiful to look at and even better to eat, making them perfect for parties, showers, or just a delightful everyday indulgence!
Imagine the comforting chew of a freshly baked cookie perfectly complementing a smooth, tangy cheesecake, all brightened by bursts of sweet strawberry. It’s like having your favorite cheesecake and cookie in one perfect mouthful, elegantly portioned and incredibly easy to enjoy. These cookie cups are not only stunning but also surprisingly simple to create, making them an ideal choice when you want to impress without the stress.
Ingredients:
Cookie Cups:
- 1 roll (16.5 oz) refrigerated sugar cookie dough (or your favorite homemade sugar cookie dough recipe)
Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Strawberry Swirl:
- ¼ cup strawberry jam or preserves (seedless is ideal for a smoother swirl)
Optional Garnish:
- Fresh strawberry slices or halves
- Fresh mint leaves
Equipment:
- 24-cup mini muffin tin (or a standard 12-cup muffin tin, adjusting bake time)
- Paper mini cupcake liners (optional, but makes removal easier)
- Small mixing bowl
- Medium mixing bowl
- Electric mixer (handheld or stand mixer with paddle attachment)
- Whisk or fork
- Small spoon or piping bag for jam swirl
Instructions:
- Prepare the Cookie Cups:
- Preheat your oven to 350°F (175°C).
- If using, line a 24-cup mini muffin tin with mini paper cupcake liners. Alternatively, simply grease the muffin tin very well.
- If using refrigerated dough, slice the roll into 24 equal pieces. If using homemade dough, scoop or roll out small balls, about 1-tablespoon in size.
- Press one piece of cookie dough into the bottom of each mini muffin cup, pushing it up slightly around the sides to form a small cup or well.
- Make the Cheesecake Filling:
- In a medium mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and egg yolk.
- Using an electric mixer (or whisk), beat until the mixture is completely smooth, creamy, and lump-free. Don’t overmix.
- Fill and Swirl:
- Spoon or pipe about 1 to 1½ tablespoons of the cheesecake filling into each cookie cup, filling it almost to the top.
- Place a small dollop (about ½ teaspoon) of strawberry jam on top of the cheesecake filling in each cup.
- Use a small spoon, a toothpick, or the tip of a knife to gently swirl the strawberry jam into the cheesecake filling, creating a pretty marbled effect. Be careful not to swirl too much, or the colors will blend entirely.
- Bake the Cookie Cups:
- Bake for 15-20 minutes, or until the cookie edges are lightly golden and the cheesecake filling is set (it should only have a very slight jiggle in the center).
- Remove the muffin tin from the oven and let the cookie cups cool in the tin for 10-15 minutes. As they cool, the cheesecake may sink slightly in the center, which is normal.
- Chill to Perfection:
- Once slightly cooled, transfer the muffin tin to the refrigerator. Chill the Strawberry Swirl Cheesecake Cookie Cups for at least 2 hours, or preferably longer (even overnight), to allow the cheesecake filling to fully set and firm up. This is crucial for easy removal and neat presentation.
- Garnish & Serve:
- Once thoroughly chilled, carefully remove the cookie cups from the muffin tin. If you used liners, they should pop out easily. If not, gently loosen the edges with a thin knife.
- Garnish with a small fresh strawberry slice or a mint leaf on top, if desired, for an extra touch of elegance.
- Serve cold and enjoy these beautiful, bite-sized delights!
Tips & Variations:
- Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature before mixing. This prevents lumps and ensures a smooth, creamy filling.
- Don’t Overfill: Be careful not to overfill the cookie cups, as the cheesecake filling might overflow during baking.
- Other Fruit Jams: Experiment with different jam flavors! Raspberry, blueberry, or even apricot jam would be delicious alternatives.
- Chocolate Drizzle: For an extra touch of indulgence, drizzle a little melted white chocolate or dark chocolate over the cooled cookie cups before serving.
- Make Ahead: These cookie cups are fantastic for making ahead! They can be stored in an airtight container in the refrigerator for up to 3-4 days.
These Strawberry Swirl Cheesecake Cookie Cups are truly a delightful treat—buttery cookie cups filled with creamy cheesecake and sweet strawberry jam, offering beautiful, bite-sized bliss in every single bite!