Description
Sweet blueberry cheesecake cookie cups blend creamy cheesecake with buttery cookie bases for an irresistible dessert. Guests will crave these delightful mini treats that combine classic flavor profiles with innovative baking techniques.
Ingredients
Scale
- 1 cup + 2 tbsps (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 oz (113 grams) cream cheese, softened
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup (50 grams) granulated sugar
- ½ cup (120 milliliters) heavy whipping cream, cold
- ¼ cup (60 milliliters) blueberry puree
Instructions
- Preheat Preparation: Warm the oven to 350°F (175°C) and thoroughly spray a muffin tin with non-stick coating.
- Dry Ingredient Blend: Whisk flour, baking soda, and salt in a mixing bowl, setting aside the combined dry ingredients.
- Butter Mixture: Cream butter and sugar using an electric mixer until the mixture turns pale and fluffy, incorporating egg and vanilla extract until seamlessly integrated.
- Dough Formation: Delicately fold the flour mixture into the wet ingredients, mixing minimally to prevent toughening the dough.
- Cookie Cup Molding: Scoop dough into muffin cavities, pressing each portion to create an even surface, then bake for 10-12 minutes until edges turn light golden and centers appear mostly set.
- Shaping Wells: Immediately after removing from the oven, create wells in the center of each warm cookie cup using a small jar, pressing firmly.
- Cooling Process: Let cookie cups rest in the pan for 10 minutes, then transfer to a cooling rack until completely cooled.
- Cheesecake Filling Preparation: Whip heavy cream to stiff peaks, then separately beat cream cheese and sugar until smooth. Fold blueberry puree into the cream cheese mixture, gently incorporating the whipped cream to maintain a light texture.
- Filling and Chilling: Carefully fill each cookie cup well with the blueberry cheesecake mixture, then refrigerate for at least one hour to set.
- Finishing Touch: Optionally garnish with fresh blueberries or a light dusting of powdered sugar before serving the delicate treats.
Notes
- Prevent Overmixing: Stir flour mixture minimally to keep cookie cups tender and prevent tough texture.
- Create Perfect Wells: Press warm cookie cups immediately after baking for clean, uniform centers without cracking.
- Chill for Best Results: Refrigerate filled cookie cups at least one hour to allow filling to set and enhance flavor melding.
- Temperature Matters: Use cold cream cheese and whip heavy cream to stiff peaks for optimal filling consistency and stability.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 232
- Sugar: 14 g
- Sodium: 143 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2.6 g
- Cholesterol: 36 mg