Blueberry Cheesecake Cookie Cups Recipe

Introduction

Blueberry Cheesecake Cookie Cups combine the best of both treats: a buttery cookie base filled with a smooth, fruity cheesecake cream. These delightful little cups are perfect for parties or a special dessert at home.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F and spray a regular-sized muffin tin with cooking spray.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: Beat the butter and 3/4 cup granulated sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes.
4. Step 4: Reduce the mixer speed, then add the egg and vanilla extract. Beat until combined.
5. Step 5: Add the flour mixture and mix until just combined, being careful not to overmix.
6. Step 6: Using a large cookie scoop (about 3 tablespoons), portion the dough into the muffin tin cups. Flatten each slightly with your fingers.
7. Step 7: Bake for 10 to 12 minutes, or until the edges are lightly browned and the centers are mostly set.
8. Step 8: Remove from oven and immediately press down in the center of each cookie with a small jar or container to create a well. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the cheesecake filling, whip the cold heavy cream until stiff peaks form.
10. Step 10: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until smooth.
11. Step 11: Gently fold the cream cheese mixture and blueberry puree into the whipped cream until well combined.
12. Step 12: Pipe or spoon the filling into each cooled cookie cup. Refrigerate for about 2 hours or until set.
13. Step 13: Serve cold. Enjoy within 2-3 days or freeze for up to 4 weeks.

Tips & Variations

• Use fresh or frozen blueberries blended into a puree for a vibrant flavor.
• For extra texture, fold in some finely chopped blueberries into the cheesecake filling.
• If you don’t have a cookie scoop, use two spoons to shape the dough evenly.
• Allow the cookie cups to cool completely before filling to avoid melting the cheesecake mixture.

Storage

Store the filled cookie cups in an airtight container in the refrigerator for up to 3 days. To freeze, place them on a tray until firm, then transfer to a freezer-safe container for up to 4 weeks. Thaw in the fridge before serving. Reheat is not recommended as it may affect the texture of the cheesecake filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake and shape the cookie cups a day or two in advance. Store them in an airtight container at room temperature and fill them closer to serving time.

What can I use instead of blueberry puree?

You can substitute strawberry or raspberry puree for a different fruity twist, or even a lemon curd for a tangy variation.

Blueberry Cheesecake Cookie Cups Recipe

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4.8 from 95 reviews

These Blueberry Cheesecake Cookie Cups combine the best of two beloved desserts—cheesecake and cookies—into a single handheld treat. A buttery, soft cookie base with a subtle vanilla flavor forms a cup filled with a luscious blueberry cream cheese cheesecake filling. Perfect for parties, snacks, or an elegant dessert, these cookie cups are easy to make and sure to impress.

• Author: Naya
• Prep Time: 20 mins
• Cook Time: 12 mins
• Total Time: 2 hrs 32 mins
• Yield: 12 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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*

Note

• *Blueberry puree can be made by blending fresh or frozen blueberries until smooth.

Instructions

1. Prepare the Cookie Cups: Preheat your oven to 350°F (175°C) and spray a regular-sized muffin tin with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt; set this mixture aside.
3. Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar on medium-high speed for about 2-3 minutes until the mixture is pale and fluffy.
4. Add Wet Ingredients: Reduce the mixer speed to low and add the egg and vanilla extract, beating until everything is well combined.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture and stir just until incorporated to avoid overmixing.
6. Shape the Cookie Cups: Using a large cookie scoop (about 3 tablespoons), portion the dough into the prepared muffin tin cups. Press each ball of dough down slightly to flatten.
7. Bake: Bake the cookie dough in the preheated oven for 10-12 minutes or until they are lightly browned and mostly set.
8. Create Wells for Filling: Immediately after removing the cookie cups from the oven, use a small jar or container to press firmly down in the center of each cookie to create a well. Cool the cookie cups in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. Prepare Blueberry Cheesecake Filling: Whip the cold heavy cream with a cold whisk or mixer in a chilled bowl until stiff peaks form.
10. Mix Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy.
11. Combine Filling Components: Gently fold the cream cheese mixture and blueberry puree into the whipped cream, careful to maintain the light texture.
12. Fill the Cookie Cups: Using a piping bag or spoon, fill each cooled cookie cup with the blueberry cheesecake filling. Refrigerate the filled cookie cups for approximately 2 hours or until they are set.
13. Serve and Store: Serve these delightful treats cold. Consume within 2-3 days or freeze for up to 4 weeks for longer storage.

Notes

• Ensure butter and egg are at room temperature for better mixing and texture.
• Chill your whisk and bowl before whipping the heavy cream to achieve stiff peaks more easily.
• Use fresh or frozen blueberries blended into puree for the blueberry filling.
• Do not overmix the dough to keep cookie cups tender, not tough.
• If you don’t have a cookie scoop, use a tablespoon and level it out approximately 3 tbsp per cookie cup.
• To make the wells, use a jar or bottle with a mouth slightly smaller than the muffin cup size.
• Store cookie cups refrigerated and consume within 2-3 days for best freshness.

Keywords: blueberry cheesecake cookie cups, cheesecake cookies, blueberry dessert, cookie cups, easy dessert, no-bake cheesecake filling