Blueberry Cheesecake Cookie Cups

Delightful Treat: Blueberry Cheesecake Cookie Cups

Transform your dessert time with these enchanting Blueberry Cheesecake Cookie Cups, a delectable fusion of crispy cookie and creamy cheesecake filled with vibrant blueberry puree. Ideal for parties, family gatherings, or as a special treat, these cookie cups are sure to impress with their delightful flavor and elegant presentation. Follow this straightforward recipe to create a batch of these irresistible treats.

Ingredients

For the Cookie Cups:

• 1 cup + 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

For the 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

Directions

Cookie Cups:

1. Preparation: Preheat your oven to 350°F (175°C) and spray a regular-sized muffin tin with cooking spray.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar on medium-high until pale and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Reduce mixer speed and add the egg and vanilla, beating until well combined.
5. Combine with Dry Ingredients: Gradually add the dry ingredients, mixing until just combined.
6. Form Cookie Cups: Scoop about 3 tablespoons of dough into each muffin cup. Press down slightly to flatten. Bake for 10-12 minutes until lightly browned.
7. Shape Cups: Immediately after baking, use a small jar to press down the center of each cookie, forming a well. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.

Blueberry Cheesecake Filling:

1. Whip Cream: In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
2. Mix Cream Cheese: In another bowl, beat the cream cheese and sugar until smooth. Fold in the blueberry puree.
3. Combine Filling: Gently fold the whipped cream into the blueberry cream cheese mixture until fully incorporated.

Assembly:

1. Fill and Chill: Fill the cooled cookie cups with the blueberry cheesecake filling. Refrigerate for at least 1 hour to set.
2. Garnish: Before serving, garnish with fresh blueberries or a light dusting of powdered sugar if desired.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 10-12 minutes
• Cooling Time: 20 minutes
• Total Time: About 1 hour
• Calories: 220 kcal per cookie cup
• Servings: 12 cookie cups

Why You’ll Love These Cookie Cups

• Perfect Combination: The buttery, crisp base of the cookie cups perfectly complements the smooth, creamy filling, offering a balanced texture and flavor.
• Visually Appealing: These cookie cups are not only delicious but also visually stunning, making them perfect for special occasions or as a delightful gift.
• Customizable: Easily adapt the recipe by using different fruit purees or adding little flavor twists like lemon zest or cinnamon for new flavor profiles.

Enjoy crafting these exquisite Blueberry Cheesecake Cookie Cups that promise a burst of berry flavor with every bite, making them a guaranteed hit for any dessert table!

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