Description
Blueberry cheesecake cookie cups blend sweet nostalgia with creamy indulgence. Crisp cookie shells cradle luscious cheesecake filling, inviting you to savor each delightful, berry-studded bite.
Ingredients
Scale
Main Ingredients:
- 1 cup + 2 tablespoons (255 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, room temperature
- ¾ cup (150 grams) granulated sugar
- 1 large egg, room temperature
- 4 ounces (113 grams) cream cheese, softened
Binding and Flavor Enhancers:
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (50 grams) granulated sugar
Filling and Cream Ingredients:
- ½ cup (120 milliliters) heavy whipping cream, cold
- ¼ cup (60 milliliters) blueberry puree
Instructions
- Prepare the oven by heating to 350°F (175°C) and generously coat a muffin tin with non-stick spray.
- Combine dry ingredients – flour, baking soda, and salt – in a medium mixing vessel, setting the mixture aside.
- Cream butter and sugar in a large bowl using an electric mixer, whipping until the texture becomes pale and airy, approximately 2-3 minutes.
- Reduce mixer speed and incorporate egg and vanilla extract, blending until thoroughly integrated.
- Gradually introduce the flour mixture into the wet ingredients, mixing minimally to prevent overmixing.
- Utilize a large cookie scoop to portion dough into prepared muffin cavities, gently pressing each portion to create a level surface.
- Bake for 10-12 minutes, watching for light golden edges and a mostly set texture.
- Immediately after removing from the oven, use a small jar to create wells in the center of each warm cookie cup, pressing firmly.
- Allow cookie cups to rest in the pan for 10 minutes, then transfer to a cooling rack until completely cooled.
- Whip cold heavy cream in a medium bowl until stiff peaks form, then set aside.
- In a separate bowl, beat cream cheese and sugar until achieving a smooth, creamy consistency.
- Fold blueberry puree into the cream cheese mixture, ensuring even distribution.
- Gently incorporate the whipped cream into the blueberry cream cheese mixture, maintaining a light, airy texture.
- Once cookie cups are thoroughly cooled, carefully fill each well with the blueberry cheesecake filling.
- Refrigerate the filled cookie cups for a minimum of one hour to set.
- Optional: Garnish with fresh blueberries or a delicate dusting of powdered sugar before serving.
Notes
- Precision matters when creating the cookie cup base, ensuring a perfectly shaped vessel for the creamy filling.
- Pressing down the center immediately after baking creates a smooth, uniform well for holding the luscious blueberry cheesecake mixture.
- Whipping the heavy cream to stiff peaks is crucial for achieving a light, airy texture in the filling.
- Chilling the assembled cookie cups allows the flavors to meld and the filling to set properly.
- Fresh blueberries or a delicate powdered sugar dusting elevates the visual appeal and adds a finishing touch.
- Room temperature ingredients blend more smoothly, resulting in a more consistent and creamy cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 205
- Sugar: 9 g
- Sodium: 114 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 34 mg