Description

Indulge in these Strawberry Swirl Cheesecake Cookie Cups, where soft, chewy cookie bases cradle a creamy cheesecake filling swirled with fresh strawberry puree. Each bite is a harmonious blend of sweet and tangy flavors that will leave you wanting more. Perfectly suited for celebrations or cozy nights, these delightful treats promise to impress everyone at your gathering. Get ready to bake up a batch of happiness!

Ingredients

Scale

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup fresh strawberries, pureed
1 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C) and spray a muffin tin with nonstick cooking spray.
In a bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
Beat in the egg and vanilla extract until well combined.
In another bowl, mix flour and baking soda; gradually add to the wet mixture until just combined.
Scoop dough into muffin tin, pressing down lightly to form cups.
In a separate bowl, beat cream cheese until smooth; mix in powdered sugar.
Puree strawberries with lemon juice; swirl some into the cream cheese mixture.
Fill each cookie cup about three-fourths full with cheesecake batter and bake for 15-18 minutes or until golden brown.
Allow to cool slightly before transferring to cooling racks.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie cup (50g)
Calories: 180
Sugar: 12g
Sodium: 80mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg

Keywords: Feel free to substitute strawberries with blueberries or raspberries for different flavors. For extra zest, add a teaspoon of lemon zest into the cheesecake filling.