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Blueberry Cheesecake Cookie Cups

Blueberry Cheesecake Cookie Cups: Your New Summer Favorite

These Blueberry Cheesecake Cookie Cups combine creamy cheesecake and chewy cookies for a delightful summer dessert.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 210
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 Acts as a leavening agent.
  • 0.25 teaspoon Salt Use sea salt or kosher salt.
  • 0.5 cups Unsalted Butter Room-temperature.
  • 0.75 cups Granulated Sugar Can substitute with coconut sugar.
  • 1 large Egg Can replace with ground flaxseed mixed with water.
  • 1 teaspoon Vanilla Extract Pure vanilla is best.
For the Cheesecake Filling
  • 1 cup Heavy Whipping Cream Can substitute with coconut cream.
  • 8 ounces Cream Cheese Neufchâtel cheese for lighter option.
  • 0.5 cups Blueberry Puree Use fresh or frozen blueberries.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, beat together the butter and sugar until fluffy. Add in the egg and vanilla.
  4. Gradually mix in the dry ingredients until just incorporated.
  5. Scoop the dough into the muffin tin and press down slightly; bake for 10-12 minutes.
  6. After baking, cool for 5 minutes and create a well in the center of each cookie.
  7. Whip the heavy cream until stiff peaks form; in another bowl, blend the cream cheese and sugar, then fold in blueberry puree.
  8. Fill each cookie cup with the cheesecake mixture.
  9. Chill the filled cookie cups for at least 2 hours before serving.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure heavy cream is cold for optimal whipping. Store leftovers in an airtight container.

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