Description
Indulge in the delightful flavors of Blueberry Cheesecake Cookie Cups, where creamy cheesecake meets sweet, juicy blueberries in a perfectly baked cookie cup. These portable treats are not only visually stunning but also simple to make, making them ideal for summer gatherings or cozy nights at home. Each bite is a heavenly combination of textures and flavors that will leave you and your guests craving more. Customize them with your favorite fruits or toppings for an extra touch. Get ready to impress everyone with this irresistible dessert!
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) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, baking soda, and salt. In another bowl, beat butter and sugar until creamy; add egg and vanilla.
- Gradually combine dry ingredients into the wet mixture.
- Scoop dough into muffin cups, pressing down to form cups.
- Bake for about 10 minutes until golden; cool completely.
- Beat heavy cream until stiff peaks form; mix cream cheese with sugar until smooth and fold in whipped cream.
- Fill cooled cookie cups with cheesecake filling and top with blueberry puree.
- Chill for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg