Strawberry Jam Cheesecake Cookie Cups

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Strawberry Jam Cheesecake Cookie Cups – Sweet, Creamy & Irresistibly Cute

A buttery cookie base topped with creamy cheesecake and a swirl of strawberry jam—these bite-sized treats are perfect for parties, picnics, or a cozy afternoon indulgence.

Introduction: A Cookie, Cheesecake & Jam Dream

Why choose between cookies, cheesecake, and jam when you can have all three in one adorable dessert? These Strawberry Jam Cheesecake Cookie Cups are a triple-layered delight: a soft cookie crust, a rich cheesecake center, and a fruity jam topping baked into a muffin tin for perfect portions.

They’re easy to make, visually stunning, and ideal for entertaining. Whether you’re baking for a birthday, brunch, or just because, these cookie cups deliver flavor, texture, and charm in every bite.

Ingredients Breakdown

Let’s take a closer look at what makes these cookie cups so irresistible:

Cookie Base:

  • All-purpose flour (1½ cups)
    Provides structure and chewiness.
  • Baking soda (½ tsp)
    Helps the cookie base rise slightly.
  • Salt (¼ tsp)
    Balances sweetness and enhances flavor.
  • Unsalted butter (½ cup, softened)
    Adds richness and creates a tender crumb.
  • Granulated sugar (½ cup)
    Sweetens and helps the cookies brown.
  • Brown sugar (¼ cup, packed)
    Adds moisture and a hint of caramel flavor.
  • Egg (1 large)
    Binds the dough and adds richness.
  • Vanilla extract (1 tsp)
    Adds warmth and depth.

Cheesecake Layer:

  • Cream cheese (8 oz, softened)
    Smooth and tangy—forms the creamy center.
  • Powdered sugar (¼ cup)
    Sweetens the cheesecake without grittiness.
  • Vanilla extract (½ tsp)
    Complements the strawberry and cream flavors.

Jam Topping:

  • Strawberry jam (½ cup)
    Adds fruity brightness and a glossy finish.

Optional: Use raspberry or mixed berry jam for variation.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 12-cup muffin tin
  • Spatula or spoon
  • Oven

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Grease a 12-cup muffin tin with butter or nonstick spray.

Tip: Use paper liners for easier removal and presentation.

Step 2: Mix Dry Ingredients

In a medium bowl:

  • Whisk together 1½ cups flour, ½ tsp baking soda, and ¼ tsp salt.

Set aside.

Step 3: Cream Butter & Sugars

In a large bowl:

  • Beat ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy—about 2–3 minutes.

Step 4: Add Egg & Vanilla

Add:

  • 1 large egg
  • 1 tsp vanilla extract

Beat until fully combined.

Step 5: Combine Dough

Gradually add dry ingredients to wet mixture.

Mix until just combined—don’t overmix.

Optional: Chill dough for 15–30 minutes for easier shaping.

Step 6: Form Cookie Cups

Press 1 tablespoon of dough into the bottom of each muffin cup.

Flatten slightly to form a crust.

Tip: Use a spoon or your fingers to press evenly

Step 7: Make Cheesecake Filling

In a separate bowl:

  • Beat 8 oz softened cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until smooth.

Step 8: Assemble Layers

Spoon 1 tablespoon of cheesecake mixture onto each cookie crust.

Top with 1 teaspoon strawberry jam.

Optional: Swirl jam slightly with a toothpick for a marbled effect.

Step 9: Bake

Bake for 18–22 minutes, until:

  • Edges are golden
  • Centers are set

Let cool completely in the pan before removing.

Tip: Use a butter knife to gently loosen edges if needed.

Serving Suggestions

Perfect for:

  • Birthday parties
  • Afternoon tea
  • Bake sales
  • Dessert platters

Pair with:

  • Fresh strawberries or whipped cream
  • Sparkling lemonade or berry iced tea
  • Vanilla ice cream or yogurt

Presentation Tip: Garnish with mint leaves or edible flowers for a springtime look.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Strawberry

Add mini chocolate chips to the cookie dough.

Lemon Berry

Use lemon zest in the cheesecake layer and blueberry jam on top.

Nutty Crunch

Add chopped pecans or almonds to the crust.

Vegan Version

Use plant-based butter, cream cheese, and egg replacer.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 1 day in advance and refrigerate.
  • Refrigerate: Store in airtight container for up to 5 days.
  • Freeze: Freeze for up to 2 months. Thaw at room temp.

Tip: Chill before serving for best texture and flavor.

Nutrition Notes (Per Cookie Cup, ~1 of 12)

  • Calories: ~320
  • Protein: ~4g
  • Carbohydrates: ~28g
  • Fat: ~20g
  • Sugar: ~18g
  • Sodium: ~150mg
  • Fiber: ~1g

These cookie cups are:

  • Sweet and creamy
  • Fruity and festive
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Strawberry Jam Cheesecake Cookie Cups are more than just a dessert—they’re a celebration of flavor, texture, and creativity. Whether you’re baking for a crowd or just treating yourself, they’re guaranteed to impress and satisfy.

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