These festive cookie cups pair bright strawberry jam with a light no‑bake cheesecake filling for a playful holiday treat. Each bite balances buttery shortbread, jammy fruit, and a silky cream layer finished with colorful sprinkles. They look professional but are surprisingly easy to make at home.
Why these Strawberry Jam Cheesecake Cookies stand out for holidays and parties
Think of miniature tartlets made from cookie dough instead of pastry. The outer shell is crisp and slightly sweet. Inside, a spoonful of jam meets a cloudlike cheesecake cream. The contrast of textures makes them memorable.
They work well for:
- Christmas cookie trays
- Children’s birthday parties
- Brunch buffets and Easter gatherings
- Make‑ahead dessert platters
Essential recipe facts: time, yield, and tools
- Prep time: 45 minutes
- Bake time: 10–15 minutes
- Total time: about 1 hour 30 minutes (including chilling)
- Yield: roughly 24 cookie cups
- Equipment: mini muffin pan, rolling pin, cookie cutter, mixer
Ingredients for the cookie shells and creamy filling
For the cookie shells
- 3 cups all‑purpose flour
- 1 cup confectioners’ sugar
- 1 cup unsalted butter, room temperature
- 1 egg
- Pinch of salt
For the jam and no‑bake cheesecake filling
- Strawberry jam, enough for a teaspoon per cup
- 1 cup heavy cream
- 10 oz cream cheese, softened
- 6 oz crème fraîche
- 1 teaspoon vanilla extract
- 2/3 cup sifted confectioners’ sugar
- Assorted red and green sprinkles for garnish
How to make the cookie cups: step‑by‑step instructions
Make and shape the dough
- Combine flour, confectioners’ sugar, butter, egg, and salt in a bowl. Mix until a firm dough forms.
- Split dough into two discs. Work with one at a time to keep it cool.
- Sandwich a disc between parchment sheets. Roll out to about 1/6–1/5 inch thickness.
- Use a beveled cookie cutter to cut circles slightly larger than the mini muffin cavities.
- Drape each circle over an inverted mini muffin cup or press into the cavity to form a smooth shell.
- Chill the shaped pan in the freezer for 5–10 minutes before baking.
- Preheat oven to 350°F (175°C).
- Bake 10–15 minutes, until edges are lightly golden. Cool in the pan 10 minutes, then transfer to a wire rack.
Prepare the no‑bake cheesecake filling
- Whip heavy cream on medium‑high until medium‑stiff peaks form. Set aside.
- In another bowl, beat cream cheese, crème fraîche, vanilla, and sifted sugar until smooth.
- Fold the whipped cream into the cream cheese mixture gently until uniform.
- Place about 1 teaspoon of strawberry jam into each cooled cookie cup.
- Spoon or pipe the cheesecake filling over the jam, filling each cup to the rim.
- Top with sprinkles, or fold a few sprinkles into the filling before piping.
- Chill in the refrigerator until the filling firms, about 30 minutes. Keep chilled until serving.
Decoration ideas, flavor twists, and storage tips
- Festive finish: Use red and green nonpareils for a Christmas look.
- Flavor swaps: Try raspberry or apricot jam instead of strawberry.
- Texture boost: Add a crumble of toasted almonds on top.
- Make‑ahead: Store finished cups in the fridge for up to 3 days.
- Transport: Keep chilled in a shallow container to avoid smudging.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.