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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.

Ingredients

Scale

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

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