Description
These Blueberry Cheesecake Cookie Cups are buttery sugar cookie cups filled with a light and creamy blueberry cheesecake mousse. They’re the perfect summer dessert for parties, holidays, or any special occasion.
Ingredients
- 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 and spray a regular muffin tin with cooking spray.
- Whisk together the flour, baking soda, and salt. Set aside.
- Beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients and mix just until combined.
- Scoop the dough into the muffin tin and flatten each slightly.
- Bake for 10-12 minutes until lightly golden.
- Immediately press the center of each cookie with a small jar to create a well. Cool completely.
- Whip the heavy cream until stiff peaks form.
- Beat the cream cheese and sugar until smooth, then fold in the blueberry puree and whipped cream.
- Pipe the filling into the cooled cookie cups.
- Refrigerate for about 2 hours before serving.
Notes
- Puree about 1/2 cup fresh blueberries for the filling.
- Keep refrigerated until ready to serve.
- Best enjoyed within 2-3 days.
- Freeze for up to 4 weeks if needed.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American