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Blueberry Cheesecake Cookie

Irresistible Blueberry Cheesecake Cookie Cups for Summer Joy

These Blueberry Cheesecake Cookie Cups capture summer with a soft cookie shell and creamy filling, making them a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 2 cups all-purpose flour gluten-free option available
  • 1 teaspoon baking soda
  • 1 teaspoon salt use sea salt for more complexity
  • 1 cup unsalted butter can substitute with margarine or coconut oil
  • 3/4 cup granulated sugar coconut sugar may work as a substitute
  • 1 large egg use flax egg for vegan option
  • 1 teaspoon vanilla extract
For the Cheesecake Filling
  • 1 cup heavy whipping cream substitute with full-fat coconut cream for dairy-free
  • 8 ounces cream cheese can use vegan cream cheese as an alternative
  • 1/4 cup granulated sugar for filling, see above for substitutions
  • 1/2 cup blueberry puree any berry puree can work

Equipment

  • Muffin tin
  • Mixing Bowls
  • piping bag
  • whisk
  • Cookie scoop

Method
 

Step‑by‑Step Instructions for Blueberry Cheesecake Cookie Cups
  1. Preheat your oven to 350°F (175°C) and coat a muffin tin with cooking spray.
  2. In a medium-sized bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, beat unsalted butter and sugar until pale and fluffy.
  4. Add egg and vanilla extract to the mixture and mix until smooth.
  5. Gradually add the dry mixture to the wet ingredients, stirring until combined.
  6. Scoop the cookie dough into the muffin tin, filling each cup halfway.
  7. Bake for 10-12 minutes until lightly golden, then press down to create wells for filling.
  8. Whip heavy cream until stiff peaks form, then beat cream cheese with sugar until smooth.
  9. Fold the whipped cream into the cream cheese mixture with blueberry puree.
  10. Pipe the cheesecake mixture into the cooled cookie cups and refrigerate for at least 2 hours.
  11. Serve cold, garnished with fresh blueberries or mint leaves.

Nutrition

Serving: 1cookie cupCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Best served cold; store in an airtight container for up to 2-3 days in the fridge or freeze for up to 1-2 months.

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