Blueberry Cheesecake Cookie Cups

It was finally cool enough to do some baking over the weekend. Is the end of summer here? I’ve been in the mood for something with cheesecake and wanted to make something that was bite-sized. You know…trying to eat healthy! I figured if I made them mini, I would only be tempted to eat one and that should satisfy my sweet-tooth cravings.

The sugar cookie cups are delicious and the filling is light and fluffy. I think they would be great with a different fruit puree – maybe strawberry or peach. To elevate them even more, I would suggest adding a little spoonful of blueberry jam on top. Yum!

Cookie Cups:
1 cup + 2 Tbsp flour
1/4 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
3/4 cup sugar
1 egg, room temperature
1 tsp vanilla extract

1/2 cup heavy cream, cold
4 oz cream cheese, softened
1/4 cup sugar
1/4 cup blueberry puree (puree 1/2 cup of fresh blueberries)

Preheat your oven to 350 degrees. Spray a regular sized muffin tin with cooking spray and set aside. In a bowl, whisk together the flour, baking soda and salt. In a separate bowl, cream together the butter and sugar until it becomes light and fluffy. Reduce the mixer speed and add in the egg and vanilla. Mix until combined. Add in the dry ingredients and beat until combined.

Scoop the dough into the muffin tins. I used a large cookie scoop and it worked perfectly for 1 dozen cups. Slightly press down the dough. Bake for 10 to 12 minutes or until the dough is lightly browned and mostly set. Remove from the oven and press the sides of the cookie cups with a back of spoon to form a cup. Allow the cups to cool in the pan for 10 minutes and then transfer to a wire rack to completely cool.

Once the cookie cups are cool, make the cheesecake filling. Whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and sugar together until it is smooth. Fold the cream cheese and blueberry puree into the whipped cream and mix until just combined. Transfer to a gallon ziploc bag and snip the bottom corner to pipe the filling into the cookie cups. Refrigerate for at least 2 hours or until set. Eat them straight out of the refrigerator. They can also be frozen for up to a month.

Source: Liv for Cake


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