Description
Indulge in the perfect summer dessert with these Blueberry Cheesecake Cookie Cups! These delightful mini treats perfectly blend the creamy richness of cheesecake with the sweet burst of fresh blueberries, creating a harmonious flavor experience in every bite. Ideal for parties, picnics, or a cozy night in, these cookie cups are not only delicious but also visually stunning, making them a hit at any gathering. With simple ingredients and an easy-to-follow recipe, you can whip up these gourmet delights in no time. Customize them with your favorite toppings or fruits for an even more personalized touch. Treat yourself and your loved ones to this irresistible dessert that captures the essence of summer!
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 one bowl, mix flour, baking soda, and salt; in another bowl, beat butter and sugar until fluffy. Add egg and vanilla; mix well.
- Gradually combine dry ingredients into wet mixture until just blended.
- Grease muffin tin or line with parchment paper. Press dough into each muffin cup to create a cavity for filling.
- Bake for about 10 minutes until golden brown; cool completely.
- Whip cold heavy cream until stiff peaks form. Beat cream cheese with sugar until smooth; gently fold in whipped cream.
- Fill cooled cookie cups with cheesecake filling and swirl blueberry puree on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg