Blueberry Cheesecake Cookie Cups Recipe

Introduction

These Blueberry Cheesecake Cookie Cups are a delightful combination of soft cookie and creamy cheesecake filling bursting with fresh blueberry flavor. Perfect for a sweet treat or special occasion, they are easy to make and sure to impress.

Ingredients

• 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 (room temperature)
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream (cold)
• 4 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1/4 cup blueberry puree*

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a regular sized muffin tin with cooking spray.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: Beat the butter and 3/4 cup sugar on medium-high speed until pale and fluffy, about 2-3 minutes. Reduce speed and add the egg and vanilla extract. Beat until combined.
4. Step 4: Add the flour mixture to the wet ingredients and mix until just combined.
5. Step 5: Using a large cookie scoop (about 3 tablespoons), portion the dough into the prepared muffin tin. Press down slightly to flatten.
6. Step 6: Bake for 10-12 minutes until the edges are lightly browned and the dough is mostly set.
7. Step 7: Remove from oven and immediately press down the center of each cookie with a small jar or similar tool to create a well. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the cheesecake filling, whip the cold heavy cream until stiff peaks form, using a cold whisk and bowl if possible.
9. Step 9: In a separate bowl, beat the cream cheese and 1/4 cup sugar until smooth.
10. Step 10: Gently fold the cream cheese mixture and blueberry puree into the whipped cream until combined.
11. Step 11: Pipe or spoon the filling into the cooled cookie cups. Refrigerate for about 2 hours to set.
12. Step 12: Serve chilled and enjoy within 2-3 days, or freeze for up to 4 weeks.

Tips & Variations

• Use fresh or frozen blueberries to make your own blueberry puree by blending until smooth.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• For a decorative touch, garnish with fresh blueberries or a sprinkle of powdered sugar before serving.
• If you don’t have a jar to press the cookie centers, use the back of a small spoon or a measuring cup bottom.

Storage

Store the assembled cookie cups in an airtight container in the refrigerator for up to 3 days. To reheat the cookie cups without filling, warm slightly in the oven for a soft texture, but do not heat once filled. You can freeze the cookie cups (without filling) for up to 4 weeks; thaw before filling and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can bake the cookie cups ahead and store them in an airtight container at room temperature for up to 2 days or freeze for longer storage. Fill and chill the cheesecake filling just before serving for best results.

What if I don’t have heavy whipping cream?

Heavy whipping cream is essential for creating stiff peaks and a light cheesecake filling. If unavailable, you can try chilled whipping cream with a high-fat content, but it may affect the texture slightly.

Blueberry Cheesecake Cookie Cups Recipe

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★★★★★

4.6 from 71 reviews

These Blueberry Cheesecake Cookie Cups combine the best of two desserts into one delightful treat. A soft, buttery cookie cup baked to golden perfection and filled with a luscious blueberry cheesecake cream makes for a perfect party dessert or an indulgent snack. Easy to prepare with simple ingredients, this recipe offers a creamy, fruity filling that pairs beautifully with the slightly crisp cookie shell.

• Author: Victoria
• Prep Time: 20 mins
• Cook Time: 12 mins
• Total Time: 2 hrs 32 mins
• Yield: 12 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cups

• 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 (room temperature)
• 1 tsp vanilla extract

Blueberry Cheesecake Filling

• 1/2 cup heavy whipping cream (cold)
• 4 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1/4 cup blueberry puree

Instructions

1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and spray a regular sized muffin tin with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar on medium-high speed until the mixture becomes pale and fluffy, approximately 2-3 minutes.
4. Add Egg and Vanilla: Reduce the mixer speed and add the egg and vanilla extract, beating just until these are thoroughly combined.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture into the butter mixture and mix until just combined. Avoid overmixing to ensure tender cookies.
6. Shape Cookie Cups: Using a large cookie scoop (about 3 tablespoons), scoop the dough into each muffin cavity, then press down lightly to flatten the dough slightly and form a cup shape.
7. Bake the Cookie Cups: Place the muffin tin in the oven and bake for 10-12 minutes or until the cookie edges are lightly browned and the centers are mostly set.
8. Create Wells in the Cookies: Remove the muffin tin from the oven. While the cookies are still warm, use the bottom of a small jar or container to press down firmly in the center of each cookie, creating a well to hold the filling.
9. Cool the Cookie Cups: Let the cookie cups cool in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.
10. Whip the Heavy Cream: Using a chilled bowl and whisk or mixer, whip the cold heavy cream until stiff peaks form. This ensures a light and airy filling texture.
11. Prepare the Cream Cheese Mixture: In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
12. Combine Filling Ingredients: Gently fold the cream cheese mixture and blueberry puree into the whipped cream until evenly combined, creating a smooth blueberry cheesecake filling.
13. Fill the Cookie Cups: Pipe or spoon the cheesecake filling into each cooled cookie cup, filling the wells generously.
14. Chill to Set: Refrigerate the filled cookie cups for approximately 2 hours or until the cheesecake filling is set and firm.
15. Serve and Store: Serve these delicious cookie cups cold. They can be eaten within 2-3 days when refrigerated or frozen for up to 4 weeks for longer storage.

Notes

• Make sure both the butter and egg are at room temperature for easier mixing and better texture.
• Using a cold bowl and whisk for whipping cream will help achieve stiff peaks more quickly.
• Pressing a well in the cookie cups while they are still warm ensures the dough is pliable and creates a perfect cavity for the filling.
• The blueberry puree can be made by blending fresh or frozen blueberries until smooth.
• These cookie cups freeze well; thaw them in the fridge before serving.
• For best results, consume within a few days of preparation.

Keywords: Blueberry Cheesecake, Cookie Cups, Dessert Recipe, Baked Cookies, No-Bake Filling, Berry Dessert, Cheesecake Cups