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Blueberry Cheesecake Cookie Cups

Blueberry Cheesecake Cookie Cups That Wow Every Summer Gather

Delightful Blueberry Cheesecake Cookie Cups blend creamy cheesecake and fresh blueberries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 12 cookie cups
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter Room temperature, softened.
  • 0.75 cups granulated sugar
  • 1 large egg Room temperature.
  • 1 teaspoon vanilla extract
For the Cheesecake Filling
  • 1 cups heavy whipping cream Cold, for better whipping.
  • 8 oz cream cheese Softened.
  • 0.25 cups granulated sugar For filling.
  • 0.5 cups blueberry puree Made from fresh blueberries.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • electric mixer
  • spoon or piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add the egg and vanilla to the butter mixture and mix until smooth.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  6. Fill muffin cups with dough, pressing down slightly, about ¾ full.
  7. Bake for 10-12 minutes until lightly browned; cool the cookie cups.
  8. Press down in center of each cookie to create a well; cool down for 10 minutes.
  9. Whip the cold heavy cream until stiff peaks form.
  10. In a separate bowl, beat cream cheese and sugar until creamy; fold in blueberry puree.
  11. Fill the cookie cups with the cheesecake mixture.
  12. Chill the cookie cups for about 2 hours before serving.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 125mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

These cookie cups can be stored in the fridge for up to 5 days or frozen for 1-2 months. Keep them well-wrapped to prevent freezer burn.

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