Blueberry Cheesecake Cookie Cups
These Blueberry Cheesecake Cookie Cups make the perfect use of those fresh summer berries!
Servings 10
Calories 294kcal
Ingredients
Cookie Cups:
- 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
Blueberry Cheesecake Filling:
- 1/2 cup heavy whipping cream cold
- 4 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/4 cup blueberry puree*
Instructions
Cookie Cups:
- Preheat oven to 350°F. Spray a regular sized muffin tin with cooking spray.
- Whisk together flour, baking soda, and salt, set aside.
- Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined.
- Add flour mixture and mix until just combined.
- Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
- Bake for 10-12 mins or until lightly browned and mostly set.
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
Blueberry Cheesecake Filling:
- Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- In a separate bowl, beat cream cheese and sugar until smooth.
- Fold cream cheese mixture and blueberry puree into whipped cream. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
- Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.
Notes
* 1/2 cup of whole fresh blueberries, pureed.
Nutrition
Calories: 294kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 197mg | Potassium: 44mg | Sugar: 20g | Vitamin A: 640IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 0.7mg