Description
These Blueberry Cheesecake Cookie Cups combine the best of two beloved desserts—cookies and cheesecake—into a delightful handheld treat. Soft, buttery cookie cups cradle a light and creamy blueberry cheesecake filling, making them perfect for parties or a special dessert at home.
Ingredients
Scale
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Cookie Dough
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1/2 cup heavy whipping cream, cold
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup blueberry puree
Instructions
- Prepare and Preheat: Preheat your oven to 350°F (175°C). Lightly spray a standard muffin tin with cooking spray to ensure the cookie cups do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and 3/4 cup granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is pale and fluffy, ensuring a light texture for the cookies.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing well until fully blended.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Form Cookie Cups: Using a large cookie scoop (about 3 tablespoons), evenly distribute the dough into the prepared muffin cups. Gently press each portion down slightly to create a flat base for the filling.
- Bake the Cookies: Place the muffin tin in the oven and bake for 10 to 12 minutes, or until the cookies are lightly golden and mostly set.
- Create Wells in Cookies: While the cookies are still warm, immediately press the bottom of a small jar into the center of each cookie to create a well for the filling. Allow the cookies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Whip Heavy Cream: In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form, which will provide a light texture to the cheesecake filling.
- Prepare the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and remaining 1/4 cup granulated sugar until smooth. Fold in the blueberry puree to incorporate flavor and color.
- Combine Whipped Cream and Cream Cheese Mixture: Gently fold the blueberry cream cheese mixture into the whipped cream until fully combined and airy, ensuring a fluffy filling.
- Fill and Chill: Pipe or spoon the cheesecake filling into the cooled cookie cups. Refrigerate for about 2 hours or until the filling is fully set. Serve the cookie cups chilled for best taste and texture.
Notes
- Use cold heavy cream to achieve stiff peaks when whipping.
- Softened cream cheese should be at room temperature for smooth mixing.
- Press the jars firmly but gently to avoid breaking the cookies when creating wells.
- These cookie cups are best served chilled and can be stored in the refrigerator for up to 3 days.
- Blueberry puree can be made fresh by blending fresh or thawed blueberries.
