Go Back
–+ servings
Blueberry Cheesecake Cookie Cups

Blueberry Cheesecake Cookie Cups that Wow Your Summer Desserts

Delight in these Blueberry Cheesecake Cookie Cups, a perfect summer dessert that's easy to prepare and impressive to serve.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 34 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 0.5 teaspoon baking soda Do not substitute; essential for texture.
  • 0.25 teaspoon salt Sea salt works as a substitute.
  • 0.5 cups unsalted butter Can use margarine or a dairy-free butter alternative.
  • 0.75 cups granulated sugar Brown sugar can be used for a deeper flavor.
  • 1 large egg Use a flax egg for a vegan option.
  • 1 teaspoon vanilla extract Can be omitted but recommended for best taste.
For the Cheesecake Filling
  • 1 cup heavy whipping cream Can substitute with coconut cream for a dairy-free version.
  • 8 ounces cream cheese Vegan cream cheese can be used as a substitute.
  • 0.25 cup granulated sugar Use powdered sugar for a smoother texture.
  • 0.5 cups blueberry puree Other fruit purees like strawberry or raspberry may be used.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • electric mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray.
  2. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  3. In a separate bowl, beat together ½ cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon of vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Scoop the dough into the muffin cups, filling them about two-thirds full and press down gently.
  6. Bake for 10-12 minutes until edges are golden brown. Press down the center gently after baking.
  7. While the cookie cups cool, whip 1 cup of heavy whipping cream until stiff peaks. In another bowl, beat together 8 ounces of cream cheese and ¼ cup of granulated sugar.
  8. Fold the chilled whipped cream and ½ cup of blueberry puree into the cream cheese mixture.
  9. Once cooled, fill each cookie cup with the cheesecake filling and chill in the refrigerator for 2 hours.
  10. Serve cold and garnish with fresh blueberries or a sprig of mint if desired.

Nutrition

Serving: 1cookie cupCalories: 210kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

For the best freshness, serve the cookie cups within 2-3 days. Store leftovers in an airtight container for freezing up to 1-2 months.

Tried this recipe?

Let us know how it was!