Description
Indulge in the delightful fusion of flavors with Blueberry Cheesecake Cookie Cups, an irresistible summer treat that brings together the creamy goodness of cheesecake and the sweetness of fresh blueberries. Perfect for gatherings or a quiet afternoon snack, these mini desserts offer a unique combination of textures that are as visually appealing as they are delicious. With an easy-to-follow recipe, you can create these cookie cups effortlessly, making them a favorite for both kids and adults. Customize your toppings to suit your taste and enjoy a refreshing dessert that will impress everyone!
Ingredients
Scale
- 1 cup + 2 Tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream (cold)
- 4 oz cream cheese (softened)
- 1/4 cup granulated sugar (for filling)
- 1/4 cup blueberry puree
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Mix flour, baking soda, and salt in one bowl; cream butter and sugar in another until fluffy. Add egg and vanilla, then combine wet and dry ingredients.
- Scoop dough into muffin compartments, pressing down to create an indent.
- Bake for about 10 minutes until golden brown; cool completely in the tin.
- Beat cream cheese and sugar until smooth, whip heavy cream separately until stiff peaks form, then fold into cream cheese mixture.
- Fill cooled cookie cups with cheesecake filling and top with blueberry puree.
- Chill for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 9g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg