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Blueberry Cheesecake Cookie Cups

Delicious Blueberry Cheesecake Cookie Cups

These Blueberry Cheesecake Cookie Cups are a delightful treat filled with creamy cheesecake and blueberries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 44 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1.5 cups all-purpose flour can use gluten-free flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 0.5 cups unsalted butter or salted butter, reduce added salt
  • 0.75 cups granulated sugar
  • 1 large egg can substitute with a flax egg
  • 1 teaspoon vanilla extract no substitutes recommended
For the Cheesecake Filling
  • 1 cup heavy whipping cream should be cold
  • 8 ounces cream cheese can use low-fat option
  • 0.25 cups blueberry puree or substitute with another fruit puree

Equipment

  • muffin tin
  • Mixing Bowls
  • Electric mixer
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cooking spray or liners.
  2. In a medium bowl, whisk together flour, baking soda, and salt until combined.
  3. In a large bowl, beat together butter and sugar until fluffy. Add egg and vanilla, mix until incorporated.
  4. Gradually combine dry ingredients into wet mixture until just mixed.
  5. Scoop dough into muffin tin, filling each cup 2/3 full, and bake for 10-12 minutes.
  6. Create wells in the cookie cups while warm. Press down gently.
  7. Whip heavy cream until stiff peaks form. Blend cream cheese with sugar, then fold in whipped cream and blueberry puree.
  8. Fill cooled cookie cups with the cheesecake filling using a piping bag.
  9. Refrigerate for about 2 hours before serving.
  10. Serve chilled, optionally garnished with fresh blueberries or whipped cream.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

These cookie cups can be made ahead and frozen for up to 2 months without filling. Fill with cheesecake before serving for the best taste.

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