Strawberry Swirl Cheesecake Cookie Cups : Creamy, Fruity, Buttery & Baked in a Cookie Cup You Can Eat with Your Hands!
🛒 Ingredients:
(Makes 12 cookie cups)
For the Cookie Cup Base:
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
For the Strawberry Swirl:
- 1/4 cup strawberry jam or preserves (seedless preferred)
- Optional: a few drops of lemon juice to brighten
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👨🍳 Directions:
Step 1: Preheat & Prepare
1. Preheat oven to 175°C / 350°F.
2. Grease or line a 12-cup muffin tin.
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Step 2: Make the Cookie Dough
1. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in egg and vanilla extract.
3. Mix in flour, baking soda, and salt just until combined.
4. Scoop about 1 1/2 tablespoons of dough into each muffin cup.
5. Use your fingers or a spoon to press the dough into the bottom and slightly up the sides to form cups.
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Step 3: Mix the Cheesecake Filling
1. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
2. Spoon the cheesecake filling into each cookie cup (about 1 tbsp per cup).
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Step 4: Swirl in the Strawberry
1. Warm the strawberry jam slightly to loosen (microwave for 10–15 seconds).
2. Drop a small spoonful (1/2 tsp) on top of each cheesecake filling.
3. Use a toothpick or skewer to swirl gently into a marbled pattern.
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Step 5: Bake & Cool
1. Bake for 15–18 minutes, or until the cookie edges are golden and the cheesecake is just set.
2. Let cool in the pan for 10 minutes, then remove to a wire rack.
3. Chill for 1 hour before serving for best texture.