Description
These Cheesecake Cookie Cups with Fruity Swirls are a delightful treat that combines the creamy richness of cheesecake with the sweet, fruity flavors of jam. Perfect for any occasion, these mini cheesecakes baked in a muffin tin are both easy to make and impressive to serve.
Ingredients
Scale
For the Cookie Cups:
- 1 tube (16.5 oz) refrigerated sugar cookie dough
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Fruity Swirls:
- 1/4 cup fruit jam or preserves (strawberry, raspberry, or blueberry)
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 12-cup muffin tin.
- Prepare the cookie cups: Slice the cookie dough into 12 equal portions and press each piece into the bottom and slightly up the sides of the muffin cups to form a shallow well.
- Make the cheesecake filling: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Spoon the cheesecake filling evenly into each cookie dough cup.
- Add the fruity swirls: Add about 1 teaspoon of fruit jam on top of the filling in each cup and use a toothpick to gently swirl it into the cheesecake mixture.
- Bake: Bake for 18–22 minutes, or until the centers are set and the edges are lightly golden.
- Cool and chill: Let the cookie cups cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Chill in the refrigerator for at least 1 hour before serving.
Notes
- You can use any fruit jam or swirl multiple flavors for a colorful look.
- Garnish with fresh berries or a dusting of powdered sugar before serving.
- Store chilled for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 230
- Sugar: 17g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
