Description
Indulge in the delightful taste of Blueberry Cheesecake Cookie Cups, a perfect summer treat that combines the creamy richness of cheesecake with the sweet burst of fresh blueberries. These mini desserts are not only visually stunning but also incredibly easy to make, making them an ideal choice for family gatherings, parties, or simply as a sweet snack at home. Each bite offers a harmonious blend of textures and flavors that will leave your guests longing for more. Plus, they can be customized with various toppings to suit any occasion.
Ingredients
Scale
- 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
- 1/2 cup heavy whipping cream (cold)
- 4 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1/4 cup blueberry puree
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix the flour, baking soda, and salt; set aside.
- Cream the butter and sugar together until fluffy using an electric mixer.
- Add the egg and vanilla extract; mix well.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Spoon dough into muffin tins and press down slightly to form cups.
- Bake for about 10 minutes until lightly golden; let cool before removing from tins.
- For the filling, whip cold heavy cream to stiff peaks. Beat softened cream cheese with sugar until smooth, then fold in whipped cream and blueberry puree.
- Once cookie cups are completely cooled, fill them with cheesecake mixture and refrigerate for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup (46g)
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg