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Creamy Blueberry Cheesecake Cookie Cups

blueberry cheesecake cookie cups - featured image
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These creamy blueberry cheesecake cookie cups combine chewy cookies, luscious cheesecake filling, and fresh blueberries for a delightful and easy homemade dessert perfect for gatherings and cozy nights.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • ¼ cup (60ml) heavy cream, whipped slightly
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, rinsed and patted dry
  • 1 teaspoon lemon zest
  • Optional: drizzle of honey or maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 12-cup muffin tin or line with silicone liners.
  2. In a bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a mixer bowl, beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar until fluffy and pale, about 3-4 minutes.
  4. Beat in 2 large room temperature eggs, one at a time, then add 2 teaspoons vanilla extract. Scrape down the sides for even mixing.
  5. Slowly mix in the dry flour mixture in batches, combining just until no streaks remain. Avoid overmixing.
  6. Press about 2 tablespoons of dough into each muffin cup, spreading evenly on the bottom and slightly up the sides to form a cup shape.
  7. Bake for 10-12 minutes until edges are set and lightly golden but centers may still look soft. Remove from oven and let cool slightly.
  8. While cookie cups bake, beat 8 oz softened cream cheese with ½ cup powdered sugar until smooth and creamy.
  9. Whip ¼ cup heavy cream until soft peaks form, then fold gently into the cream cheese mixture with 1 teaspoon vanilla extract.
  10. Once cookie cups are cooled but still warm, spoon cheesecake filling evenly into each cup.
  11. Top each cheesecake cup with fresh blueberries and a sprinkle of lemon zest.
  12. Chill in the refrigerator for at least 1 hour to let the filling firm up.
  13. Run a butter knife around the edges if needed to loosen the cookie cups before removing. Serve chilled or at room temperature.

Notes

If cookie cups spread too thin, chill dough for 15 minutes before shaping. Use fresh blueberries to avoid excess moisture. Press dough firmly in muffin cups to create sturdy walls. Chill assembled cups well for creamy texture. Avoid overmixing dough to keep cookies tender.

Nutrition

Keywords: blueberry cheesecake, cookie cups, easy dessert, homemade dessert, blueberry cookies, cheesecake filling, potluck dessert

Find it online: https://breezybake.com/creamy-blueberry-cheesecake-cookie-cups-recipe-easy-homemade-dessert-idea/