Description
Delight in these Strawberry Swirl Cheesecake Cookie Cups, a perfect fusion of soft cookie and rich cheesecake with a fresh strawberry twist. Each bite offers a golden, buttery cookie cup filled with creamy cheesecake swirled with juicy mashed strawberries. Ideal for dessert lovers seeking a unique and fruity treat that’s simple to bake and share.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg (room temperature)
- 1/2 tsp baking powder
- 1/4 tsp salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup fresh strawberries, mashed (divided)
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal of cookie cups after baking.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth cookie dough base.
- Add Egg and Dry Ingredients: Beat in the egg until fully incorporated, then gradually fold in the all-purpose flour, baking powder, and salt until just combined to maintain a tender texture.
- Form Cookie Cups: Spoon the cookie dough into the prepared muffin tins, pressing down gently to form cup shapes that will hold the cheesecake filling.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Create Strawberry Swirl: Fold half of the mashed strawberries into the cream cheese mixture gently, so you get beautiful fruit swirls throughout the filling.
- Fill Cookie Cups and Bake: Spoon the cheesecake filling into each cookie cup, then bake in the preheated oven for 15-18 minutes or until the cookie edges turn golden and the filling is set.
- Cool and Serve: Allow the cookie cups to cool slightly in the muffin tin before removing. This helps them firm up and makes handling easier. Serve warm or at room temperature for best flavor.
Notes
- Ensure all dairy ingredients are at room temperature for smoother batter and filling.
- You can substitute fresh strawberries with frozen, but thaw and drain excess liquid before mashing.
- Pressing the cookie dough firmly into the muffin tin helps the cups hold their shape during baking.
- For a more intense strawberry flavor, add a teaspoon of strawberry jam to the cream cheese filling before folding in mashed strawberries.
- Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
- Bring chilled cookie cups to room temperature before serving for the best texture and flavor.
