Description
These mini cheesecake cookie cups are a delightful blend of creamy cheesecake filling swirled with fruity jam inside a sugar cookie crust. Perfect for parties or an easy dessert fix!
Ingredients
Scale
- 1 roll (16.5 oz) refrigerated sugar cookie dough (or homemade sugar cookie dough)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- Fruit preserves, jam, or pie filling (e.g., strawberry, raspberry, blueberry)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or line with mini cupcake liners.
- Slice the cookie dough into 24 pieces. Press each piece into the bottom and sides of the muffin cups to form a shell.
- In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, and mix until well combined.
- Spoon cheesecake filling into each cookie cup, filling nearly to the top.
- Top with ½ tsp of fruit preserves and swirl gently with a toothpick for a marbled look.
- Bake for 15–18 minutes, or until the filling is set and cookie edges are golden.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Chill for at least 30 minutes before serving.
Notes
- You can use any fruit preserves or even lemon curd for the swirl.
- Chilling helps the cheesecake set for the best bite and texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg