Description
Indulge in these delightful Cheesecake Cookie Cups with Fruity Swirls that offer a perfect balance of sweet, creamy cheesecake filling swirled with fruity preserves, all nestled in a tasty sugar cookie cup.
Ingredients
Scale
For the Cookie Cups:
- 1 roll (16.5 oz) refrigerated sugar cookie dough
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For Swirling:
- 1/4 cup fruit preserves or jam (strawberry, raspberry, or blueberry)
- Optional: fresh fruit or mint for garnish
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 12-cup muffin tin. Slice cookie dough and press into muffin cups.
- Mix Cheesecake Filling: Beat cream cheese, sugar, egg, and vanilla until smooth.
- Fill Cookie Cups: Spoon filling into cups. Add fruit preserves and swirl.
- Bake: Bake for 18-22 minutes until set. Cool and chill before serving.
Notes
- For a crispier crust, blind-bake the cookie dough for 5 minutes before filling.
- Experiment with different preserves or lemon curd for flavor variations.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 240
- Sugar: 19g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
