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Blueberry Cheesecake Cookie Cups

Blueberry Cheesecake Cookie Cups: The Ultimate Summer Treat

Blueberry Cheesecake Cookie Cups are a delightful summer treat that combines crisp cookie cups with creamy blueberry cheesecake filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 42 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1.5 cups All-Purpose Flour Gluten-free blends can work.
  • 0.5 teaspoon Baking Soda Check for freshness.
  • 0.25 teaspoon Salt Essential for flavor.
  • 0.5 cups Unsalted Butter Margarine may be substituted.
  • 0.75 cups Granulated Sugar Brown sugar can be used.
  • 1 large Egg Can use flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Essence can suffice.
For the Blueberry Cheesecake Filling
  • 1 cup Heavy Whipping Cream Substitute with dairy-free creamer for vegan option.
  • 8 ounces Cream Cheese Dairy-free alternatives can be used.
  • 0.5 cups Blueberry Puree Fresh blueberries pureed recommended.

Equipment

  • Muffin tin
  • Electric mixer
  • Whisk
  • Spatula
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, and salt until combined.
  3. Cream unsalted butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
  4. Gradually add the flour mixture to the butter mixture, stirring until just combined.
  5. Scoop dough into muffin tins, filling each cup two-thirds full and flattening tops slightly.
  6. Bake for 10-12 minutes until edges are light golden brown. Create wells in the cups immediately after removal from the oven.
  7. Whip heavy cream until stiff peaks form. Beat cream cheese and sugar until smooth, then fold in blueberry puree and whipped cream.
  8. Fill each well in the cookie cups with blueberry cheesecake filling, mounding it slightly above the edges.
  9. Chill the filled cookie cups for at least 2 hours to allow the filling to set.
  10. Serve chilled, garnished with fresh blueberries or mint, and store leftovers in the fridge.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Blueberry Cheesecake Cookie Cups can be prepared in advance, stored in the refrigerator for up to 5 days, or frozen for 1-2 months.

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