Description
Cheesecake Cookie Cups with Fruity Swirls are the perfect bite-sized treat—featuring a soft cookie base, creamy cheesecake center, and vibrant fruity jam swirled on top. Great for parties, holidays, or whenever you’re craving a fun and easy dessert.
Ingredients
Scale
- 1 roll (16.5 oz) refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons fruit jam or preserves (strawberry, raspberry, or blueberry)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- Slice the sugar cookie dough into 24 equal pieces. Press each piece into the bottom and slightly up the sides of each muffin cup to form a shallow well.
- In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Spoon about 1 tablespoon of the cream cheese mixture into each cookie cup.
- Add a small drop (1/4 teaspoon) of jam onto the center of each cup and use a toothpick or skewer to swirl it into the cheesecake layer.
- Bake for 15–18 minutes, or until the cheesecake is set and the edges of the cookie cups are lightly golden.
- Cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely. Chill in the refrigerator for at least 1 hour before serving for best texture.
Notes
- You can use any flavor of jam—try mixing it up with different varieties for a colorful dessert tray.
- Let the cookie cups cool completely before removing from the pan to avoid breaking the edges.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg