Description
Indulge in the delightful fusion of flavors with these Blueberry Cheesecake Cookie Cups. Perfect for summer gatherings or a sweet treat at home, these mini desserts feature a buttery cookie base filled with a rich and creamy blueberry cheesecake mixture. Each bite bursts with freshness from ripe blueberries, making them an irresistible choice for any occasion. Easy to make and fun for the whole family, these cookie cups are sure to impress both kids and adults alike. Whether you enjoy them plain or dressed up with fresh fruit and whipped cream, they bring a touch of elegance to your dessert table.
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 blueberry puree
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In one bowl, whisk together flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy; add egg and vanilla.
- Combine wet and dry ingredients until just mixed.
- Scoop dough into muffin tin cavities, pressing down to form cups.
- Bake for about 10 minutes until lightly golden; cool completely on a wire rack.
- For filling, beat cream cheese and sugar; fold in whipped cream and blueberry puree.
- Once cooled, fill each cookie cup with cheesecake mixture and refrigerate for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg