Save
These tiny buttery cookie shells packed with smooth cream cheese and pretty strawberry patterns look fancy but come together easily. The sweet cookie base pairs beautifully with the tangy filling, making a treat that tastes homemade but looks store-bought. Your guests will think you spent hours making these little two-bite wonders.
I created these for my sister's wedding shower and they vanished almost instantly. The swirls matched our pink decorations wonderfully, and now my family asks me to bring these to every gathering we have.
What You'll Need
- Pre-made sugar cookie dough: Cuts down prep time but still gives amazing results. You can also use your own cookie recipe if you've got extra time
- Cream cheese: Go for regular (not light) for the smoothest, tastiest filling. The Philadelphia brand tends to work best
- Vanilla extract: Gives the filling extra flavor dimensions. Stick with real vanilla instead of artificial
- Strawberry jam: Creates those eye-catching pink swirls without any fancy tools. Pick one without seeds for the best look
- Fresh strawberries: Top each cup with these for a pretty hint about what's inside
How To Make Them
- Form Your Cookie Shells:
- Let the cookie dough sit out for about 10 minutes so it's easier to work with. Set your oven to 350°F and coat your muffin tin completely with butter or spray. Split the dough into 12 equal balls and push each one into a muffin cup. Use your fingertips to press the dough up the sides, making walls that are ¼ inch thick all around. Bake them for 12-15 minutes until they're golden at the edges but still soft in the middle.
- Make Space For Filling:
- As soon as you take them from the oven, grab a measuring spoon and push down on the middle of each cookie cup. They'll still be very soft, so be gentle but work fast while they're hot. This makes room for all that creamy filling. Let them cool in the pan for 10 minutes before carefully moving them to a rack to finish cooling.
- Whip Up The Filling:
- Make sure your cream cheese has been sitting out for at least half an hour. If it's cold, you'll end up with chunks in your filling. Beat it with a mixer on medium for 2 minutes until it's completely smooth. Add sugar and mix for another 2 minutes. Wipe down the bowl sides. Drop in the vanilla and beat one more minute until everything looks silky.
- Put It All Together:
- Don't fill the cups until they've cooled all the way. Heat your jam in the microwave for 15 seconds so it's easier to swirl. Put your cheesecake mixture into a piping bag with a big round tip or spoon it into each cup up to nearly the top edge. Drop about a teaspoon of warm jam on each filled cup and drag a toothpick through to make pretty swirl designs.
- Let Them Set:
- Put your finished cups in the fridge for at least an hour or up to a day before you plan to serve them. This cooling time helps everything firm up and lets the flavors blend together. Just before you serve them, you can add fresh strawberry slices or chocolate shavings to make them look extra fancy.
Save
Those pretty pink swirls really make these treats stand out. I found out through lots of testing that slightly warming the jam makes way better patterns than using cold jam. My grandma always did this trick with her thumbprint cookies, and I was happy to see it works just as well for these cups.
Keeping Them Fresh
These little treats stay good in the fridge for about 3 days if you keep them in an airtight container. The cookie part will get a bit softer over time but still tastes great. If you're adding fresh fruit on top, wait until right before serving. When stacking them for storage, put some parchment paper between layers so they don't stick together.
Mix It Up
Strawberry works wonderfully, but you can swap in other fruit jams too. Raspberry or blueberry makes equally pretty swirls with different flavors. If you love chocolate, try mixing mini chocolate chips into the filling or swirling melted chocolate instead of jam. During autumn, try pumpkin butter with a dash of cinnamon for a fall-themed treat that goes nicely with the cream cheese.
Save
Tasty Companions
These cute cookie cups go great with coffee or tea for a midday snack. At fancier events, try serving them with champagne or prosecco since the bubbles work well with the rich filling. You can also set up a dessert table featuring these cups alongside chocolate covered strawberries and truffles for a spread that looks like it came from a caterer.
Recipe FAQs
- → Is homemade sugar cookie dough okay?
Totally! If your dough is stiff enough to hold in the muffin tray, it'll work wonderfully.
- → What’s the trick for the swirl design?
Just drizzle warmed jam on top of the cheesecake layer, then drag a toothpick through it to create a swirl effect.
- → Can I try a different jam?
Sure thing! Raspberry, blueberry, or even chocolate spread could give it a fun twist.
- → How do the cookie cups keep their form?
Firmly press the dough into the tin, building a thick base. Once baked, quickly press the centers with a spoon to keep the wells.
- → What’s the best way to store them?
Pop them in the fridge for up to three days. Add toppings right before serving to keep them fresh and pretty.