Description
Indulge in the delightful experience of Blueberry Cheesecake Cookie Cups, where the sweetness of fresh blueberries perfectly complements the creamy richness of cheesecake. These charming mini desserts are ideal for summer gatherings or cozy family dinners, offering an eye-catching presentation that will impress your guests. With their unique texture and flavor, these cookie cups are a versatile treat perfect for any occasion, from casual picnics to elegant dinner parties. Easy to make and incredibly satisfying, they embody a beautiful balance of flavors and textures that will leave everyone craving more.
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 (for filling)
- 1/4 cup blueberry puree
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients to wet mixture until just combined.
- Scoop dough into muffin tins and press to form cups; bake for about 10 minutes.
- Whip cold heavy cream until stiff peaks form; mix softened cream cheese with sugar until smooth.
- Fold whipped cream and blueberry puree into cream cheese mixture to create filling.
- Once cookie cups cool, fill each with cheesecake mixture and chill 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 (35g)
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg