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Blueberry Cheesecake Cookie Cups

Delicious Blueberry Cheesecake Cookie Cups for Summer Treats

Blueberry Cheesecake Cookie Cups are a delightful summer treat with a chewy cookie base and creamy cheesecake filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour Gluten-free flour can be used as a substitute.
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter Must be at room temperature.
  • 3/4 cup granulated sugar
  • 1 large egg A flax egg can work as a vegan substitute.
  • 1 teaspoon vanilla extract
For the Cheesecake Filling
  • 1 cup heavy whipping cream Best if cold.
  • 8 ounces cream cheese Ensure it's softened.
  • 1/2 cup blueberry puree Other fruit purees can be swapped in.

Equipment

  • Muffin tin
  • Electric mixer
  • Mixing bowls
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick spray.
  2. Whisk together the flour, baking soda, and salt in a medium bowl.
  3. Cream together softened butter and sugar in a large bowl with an electric mixer until light and fluffy.
  4. Gradually add the flour mixture to the butter mixture and mix until just combined.
  5. Fill each muffin cup about two-thirds full with dough and bake for 10-12 minutes.
  6. Press down the centers of each cookie cup to create a well and let cool in the tin for 10 minutes.
  7. Whip the cold cream in a large bowl until stiff peaks form.
  8. Beat the softened cream cheese and sugar together until smooth, then combine with the whipped cream.
  9. Fold in the blueberry puree gently.
  10. Fill each cooled cookie cup with cheesecake filling and refrigerate for at least 2 hours.
  11. Serve and enjoy your Blueberry Cheesecake Cookie Cups cold.

Nutrition

Serving: 1cookie cupCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Cookie cups are best enjoyed within 2-3 days for optimal freshness. Make sure to store them in an airtight container in the fridge.

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