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A close-up of a Strawberry Jam Cheesecake Cookie Cup with a bite taken out, clearly showing the three layers: a golden-brown cookie base, a creamy white cheesecake filling, and a glossy red strawberry jam topping.

Strawberry Jam Cheesecake Cookie Cups

These Strawberry Jam Cheesecake Cookie Cups are the perfect bite-sized dessert! Buttery sugar cookie cups filled with creamy cheesecake and topped with a dollop of sweet strawberry jam — a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 35 minutes
Servings: 12 cookie cups
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1 tsp lemon juice freshly squeezed
  • 1/2 tsp vanilla extract
Topping
  • 1/2 cup strawberry jam or preserves
  • fresh strawberries for garnish (optional)

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric Mixer
  • Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and mix until a soft dough forms.
  4. Roll dough into 12 equal balls and place each into a muffin cup. Press gently to form a shallow cup shape.
  5. Bake for 12–14 minutes, until edges are lightly golden. Immediately press the centers down with the back of a spoon to form wells. Cool completely in the pan.
  6. In a bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth and creamy.
  7. Spoon or pipe cheesecake filling into each cooled cookie cup. Top with a teaspoon of strawberry jam and garnish with a slice of fresh strawberry if desired.
  8. Refrigerate for at least 30 minutes before serving for best texture.

Notes

These cookie cups can be made a day ahead — just add the jam and fresh strawberries right before serving. Try swapping the jam for raspberry or blueberry for a fun twist!