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Blueberry Cheesecake Cookie

Blueberry Cheesecake Cookie Cups: Your Easy Summer Delight

Delightful Blueberry Cheesecake Cookie Cups offer a crunchy base with creamy blueberry cheesecake filling, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 32 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups all-purpose flour can use gluten-free flour for a gluten-free option
  • 0.5 teaspoon baking soda helps the cookies rise slightly
  • pinch salt balances sweetness
  • 0.5 cups unsalted butter at room temperature
  • 0.75 cups granulated sugar sweetens the cookie cup
  • 1 large egg binds the dough
  • 1 teaspoon vanilla extract adds depth of flavor
For the Cheesecake Filling
  • 1 cup heavy whipping cream cold for best results
  • 8 oz cream cheese softened
  • 0.5 cups granulated sugar for filling
  • 0.5 cups blueberry puree preferably made from fresh blueberries

Equipment

  • Muffin tin
  • mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cooking spray.
  2. In a bowl, whisk together 1 ½ cups of flour, ½ teaspoon of baking soda, and a pinch of salt.
  3. Cream together ½ cup of butter and ¾ cup of sugar until light and fluffy. Add in 1 egg and 1 teaspoon of vanilla.
  4. Gradually mix in the dry ingredients until just combined; the dough will be soft.
  5. Scoop dough into the muffin tin, forming shallow cups. Bake for 10-12 minutes until edges are golden.
  6. Press down in the centers of the cookies to create wells for the filling and let cool.
  7. Whip 1 cup of cold heavy cream until stiff peaks form in a large bowl.
  8. In another bowl, beat 8 oz of cream cheese with ½ cup sugar until smooth. Fold in whipped cream and ½ cup blueberry puree.
  9. Pipe or spoon the cheesecake filling into each well of the cookie cups.
  10. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 105mgFiber: 0.5gSugar: 10gVitamin A: 6IUVitamin C: 2mgCalcium: 3mgIron: 5mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for 1-2 months. Enjoy chilled.

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