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Strawberry Jam Cheesecake Cookie Cups

A delightful combination of strawberries and cheesecake wrapped in a buttery cookie cup. These are simple to make and can be customized for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cookie crust
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
For the cheesecake filling
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract
For the topping
  • 0.5 cup strawberry jam

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
  4. Add egg and vanilla extract to the butter mixture and beat until combined.
  5. Gradually add dry ingredients to the wet, mixing until just combined.
  6. Press a tablespoon of cookie dough into the bottom of each muffin cup forming a crust.
Cheesecake filling
  1. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Spoon about 1 tablespoon of the cheesecake mixture onto the cookie crust in each muffin cup.
  3. Add a teaspoon of strawberry jam on top of the cheesecake layer.
Baking
  1. Bake for 18-22 minutes, or until edges are golden and the centers are set.
  2. Allow to cool completely in the pan before removing.

Notes

For a richer flavor, use brown butter instead of regular butter in the cookie crust. Make sure your cream cheese is softened to prevent lumps in the cheesecake filling. Feel free to substitute the strawberry jam with raspberry or blueberry for a different twist. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.