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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/blueberry-cheesecake-cookie-cups-recipe/