Description
A delightful treat that combines cheesecake and strawberry jam in adorable mini cookie cups.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup strawberry jam (or any jam of your choice)
- 8 oz cream cheese, softened
- 1 cup powdered sugar (for the filling)
- 1 tsp lemon zest (adds a refreshing tang)
- 1 tsp vanilla extract (for the filling)
- ¼ cup heavy cream (for smooth consistency)
- Colorful sprinkles (optional, but highly recommended for a fun finish!)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, powdered sugar, softened butter, and vanilla extract. Mix until crumbly.
- Press a tablespoon of dough into each cavity of a greased mini muffin pan.
- Bake for 10-12 minutes, until edges are lightly golden.
- Cool in the pan, then fill the center of each cup with strawberry jam.
- In a separate bowl, beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth. Gradually add heavy cream until fluffy.
- Fill each cookie cup with cheesecake mixture using a piping bag.
- Garnish with colorful sprinkles and refrigerate for at least 30 minutes.
Notes
Use a high-quality jam for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per cookie cup
- Sodium: 60 mg
- Protein: 2 g