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Blueberry Cheesecake Cookie Cups Recipe

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4.3 from 12 reviews

  • Author: Leila
  • Total Time: 2 hours 40 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

Delight in these Blueberry Cheesecake Cookie Cups, a perfect blend of soft cookie shells filled with a luscious blueberry cheesecake cream. Baked to golden perfection and chilled to set, these treats are ideal for parties, desserts, or a sweet snack that combines the best of cookie and cheesecake in every bite.

Ingredients

Dry Ingredients

  • 1 cup + 2 Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Cookie Dough

  • 1/2 cup unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract

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. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and spray a regular sized muffin tin with cooking spray to prevent the cookies from sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 2 to 3 minutes.
  4. Add Egg and Vanilla: Reduce mixer speed and add the egg and vanilla extract. Beat just until combined and smooth to avoid overmixing.
  5. Combine with Dry Ingredients: Gradually incorporate the flour mixture into the wet ingredients, mixing until just combined to form the cookie dough.
  6. Shape Cookie Cups: Using a large cookie scoop (about 3 tablespoons), portion the dough into the prepared muffin tins. Press down gently to create even bases and sides forming cups.
  7. Bake the Cookie Cups: Bake for 10 to 12 minutes until lightly browned and mostly set but still soft enough to shape.
  8. Create Wells in Cookie Cups: Immediately after baking, press down the centers of each cookie with a small jar or container to form wells. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whip the Cream: In a cold bowl with a chilled whisk, whip the heavy cream until stiff peaks form, ensuring a light and airy texture.
  10. Prepare Cheesecake Mixture: Beat the softened cream cheese and 1/4 cup granulated sugar until smooth and creamy in a separate bowl.
  11. Combine Filling Ingredients: Gently fold the cream cheese mixture and blueberry puree into the whipped cream until uniform and smooth.
  12. Fill Cookie Cups: Using a piping bag or spoon, fill each cooled cookie cup with the blueberry cheesecake filling gently and evenly.
  13. Chill: Refrigerate the filled cookie cups for about 2 hours or until the filling sets firmly.
  14. Serve and Store: Serve chilled. Store cookie cups in the refrigerator for 2 to 3 days or freeze for up to 4 weeks for longer preservation.

Notes

  • Ensure the butter and egg are at room temperature for smoother batter consistency.
  • Use cold heavy cream for better whipping results.
  • Press the cookie centers gently but firmly to avoid breaking.
  • Blueberry puree can be homemade by blending fresh or frozen blueberries with a bit of sugar.
  • These cookie cups are best served chilled to enhance the cheesecake filling texture.
  • For longer storage, freeze the cookie cups after filling and thaw before serving.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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