Description
Indulge in the delightful flavors of Blueberry Cheesecake Cookie Cups, a perfect summer treat that combines the richness of creamy cheesecake with the freshness of blueberries. These charming mini desserts are not only visually stunning but also deliver a burst of flavor with every bite. Ideal for any occasion—from summer picnics to holiday celebrations—these cookie cups are sure to impress your guests and satisfy your sweet tooth. With easy-to-follow steps and simple ingredients, even novice bakers can whip up this delicious dessert quickly.
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
- 1/4 cup blueberry puree
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin with parchment paper.
- In one bowl, mix flour, baking soda, and salt. In another, cream together butter and sugar until fluffy; add egg and vanilla.
- Gradually combine dry ingredients into wet until a dough forms. Scoop dough into muffin tin, pressing down to create indentations.
- Bake for about 10 minutes until lightly golden; cool completely.
- Whip cold heavy cream to stiff peaks in one bowl; in another bowl, beat cream cheese with sugar until smooth. Fold whipped cream into cream cheese mixture and add blueberry puree.
- Fill cooled cookie cups with cheesecake mixture and chill for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup (45g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg