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Blueberry Cheesecake Cookie Cups Recipe

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4.3 from 76 reviews

Delight in these Blueberry Cheesecake Cookie Cups featuring buttery cookie bases filled with a creamy blueberry cheesecake filling. Perfectly baked to a golden brown with a smooth, fruity topping, these treats combine the best of cookies and cheesecake in a convenient, bite-sized form.

  • Total Time: 2 hours 32 minutes
  • Yield: 12 cookie cups

Ingredients

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 (about 1/2 cup whole fresh blueberries, pureed)

Instructions

  1. Prepare Cookie Cups: Preheat your oven to 350°F (175°C). Lightly spray a standard muffin tin with cooking spray to prevent sticking, then set it aside.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar on medium-high speed for about 2 to 3 minutes until the mixture becomes pale and fluffy, which ensures a light texture for your cookie cups.
  4. Add Egg and Vanilla: Reduce the mixer speed to low and add the room temperature egg and vanilla extract. Beat until all ingredients are fully incorporated into the butter mixture.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookie cups tender.
  6. Scoop and Shape Dough: Using a large cookie scoop (approximately 3 tablespoons), evenly distribute the dough into the prepared muffin tin cups. Press down lightly to flatten and evenly spread the dough.
  7. Bake Cookie Cups: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned and the centers are mostly set but still soft.
  8. Create Wells: Immediately after removing the muffin tin from the oven, use a small jar or container to press down firmly in the center of each cookie to form wells for the filling. Allow the cookie cups to cool in the pan for 10 minutes.
  9. Cool Completely: Transfer the cookie cups onto a wire rack and let them cool completely before filling to ensure the structure holds the cheesecake filling well.
  10. Prepare Blueberry Cheesecake Filling: Chill a whisk and bowl, then whip the cold heavy whipping cream until it forms stiff peaks. This will give the filling a light, airy texture.
  11. Mix Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy without lumps.
  12. Fold in Blueberry Puree and Whipped Cream: Gently fold the cream cheese mixture and blueberry puree into the whipped cream. Mixing gently maintains the light texture.
  13. Fill Cookie Cups: Pipe or spoon the blueberry cheesecake filling into the cooled cookie cups, filling the wells generously.
  14. Chill to Set: Refrigerate the filled cookie cups for approximately 2 hours to allow the filling to firm up properly.
  15. Serve and Store: Serve the cookie cups cold. They can be stored in the refrigerator for 2 to 3 days or frozen for up to 4 weeks for future enjoyment.

Notes

  • Blueberry Puree: Use about 1/2 cup of fresh whole blueberries pureed until smooth for the blueberry puree.
  • Ensure the butter and egg are at room temperature for better mixing and texture.
  • Pressing wells immediately after baking is crucial to maintaining the shape without cracking.
  • Use a cold bowl and whisk for whipping cream to achieve stiff peaks more easily.
  • Consume within 2-3 days if refrigerated; freezing extends the shelf life up to 4 weeks.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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