Description
Turn your summer berries into bite-sized delights with these easy Blueberry Cheesecake Cookie Cups. Each cup combines a tender cookie shell with a velvety cheesecake and a burst of fresh blueberry flavor.
Ingredients
Scale
For the Cookie Shells
- 1 cup + 2 Tbsp all-purpose flour
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
For the Blueberry Cheesecake Filling
- ½ cup heavy whipping cream, cold
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup blueberry puree*
*To make the puree, blend ½ cup of fresh blueberries until smooth.
Instructions
- Bake the Cookie Cups
- Preheat your oven to 350°F and coat a standard muffin tin with nonstick spray.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a mixer, cream the butter and sugar on medium-high speed for 2–3 minutes, until it lightens in color and becomes fluffy.
- Reduce speed to low, then add the egg and vanilla, mixing until fully incorporated.
- Add the flour mixture and stir on low just until the dough comes together—avoid overmixing.
- Using a 3-Tbsp cookie scoop, portion the dough into each muffin cup. Gently flatten each mound to form a small disk.
- Bake for 10–12 minutes, or until the edges are lightly golden and the tops are mostly set.
- As soon as they come out of the oven, press the center of each cookie gently with the bottom of a small jar to create a well. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the Filling
- Chill your mixing bowl and whisk attachment for 10 minutes in the freezer. Then whip the cold heavy cream to stiff peaks.
- In a separate bowl, beat the cream cheese and sugar together until silky-smooth.
- Fold the cream cheese mixture and blueberry puree into the whipped cream until evenly combined.
- Assemble & Chill
- Pipe or spoon the blueberry-cheesecake filling into each cooled cookie cup.
- Refrigerate for at least 2 hours, until the filling firms up.
Notes
Serving & Storage
- Best enjoyed chilled.
- Keep in the fridge for up to 3 days.
- To freeze, place in an airtight container for up to 4 weeks; thaw in the fridge before serving.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 294kcal
- Sugar: 20g
- Sodium: 197mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Protein: 2g
- Cholesterol: 71mg